One Pot Mexican Rice Casserole!

A One Pot Mexican Rice Casserole is a fantastic and easy-to-make dish that combines all the delicious flavors of Mexican cuisine into one pot for a simple, yet satisfying meal. Perfect for a weeknight dinner!

Ingredients:

• 1 lb ground beef or chicken (you can also use ground turkey or sausage)

• 1 small onion, chopped

• 1 bell pepper, chopped

• 2 cloves garlic, minced

• 1 cup long-grain rice (uncooked)

• 1 can (15 oz) diced tomatoes (with juice)

• 1 can (4 oz) diced green chilies (optional for a bit of heat)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 1/2 cups chicken or vegetable broth

• 1 packet taco seasoning (or homemade seasoning)

• 1 tsp cumin

• 1 tsp chili powder

• Salt and pepper to taste

• 1 cup shredded cheddar cheese (or Mexican blend cheese)

• Fresh cilantro, chopped (for garnish)

• Sour cream, for serving (optional)

Instructions:

1. Cook the Meat:

   • In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.

   • Add the ground meat (beef, chicken, or turkey) and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain any excess fat.

2. Add Veggies & Seasoning:

   • Add the chopped onion, bell pepper, and minced garlic to the pot. Cook for 3-4 minutes until softened.

   • Stir in the taco seasoning, cumin, chili powder, salt, and pepper. Mix well to coat the meat and vegetables in the spices.

3. Add Rice & Liquids:

   • Stir in the uncooked rice and cook for 1-2 minutes to lightly toast it.

   • Add the can of diced tomatoes (with juice), green chilies (if using), corn, and chicken broth. Stir everything to combine, making sure the rice is evenly distributed.

4. Simmer the Casserole:

   • Bring the mixture to a simmer. Once simmering, reduce the heat to low and cover the pot with a lid. Let it cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.

   • If the rice is still not cooked through and there’s no liquid left, add a bit more broth or water and continue simmering for a few more minutes.

5. Add Cheese & Finish:

   • Once the rice is cooked and the liquid is absorbed, sprinkle the shredded cheese over the top of the casserole.

   • Cover the pot for 2-3 minutes to melt the cheese.

6. Serve:

   • Garnish with fresh chopped cilantro and serve with sour cream if desired.

Optional Add-ins or Toppings:

• Add black beans: For more protein and fiber, stir in a can of drained and rinsed black beans during the last 5 minutes of cooking.

• Top with sliced avocado: Add a creamy touch with fresh avocado slices.

• Add jalapeños or hot sauce: For more heat, add chopped jalapeños or a drizzle of hot sauce.

This One Pot Mexican Rice Casserole is hearty, flavorful, and so easy to make. It’s a complete meal with protein, veggies, and carbs all cooked together in one pot—perfect for busy nights!

Let me know if you try it, or if you’d like any tweaks to the recipe! 🌯🍽️