Best One-Pot Mexican Rice Casserole Recipe
I first made this Mexican rice casserole on a night when I wanted something hearty but didn’t feel like standing over the stove for too long. I had some ground beef, rice, and a can of diced tomatoes in my pantry, so I threw everything into one pot, hoping for the best.It turned out to be one of the easiest and most delicious meals I had ever made. The beef, rice, and spices all cooked together, soaking up the flavors perfectly. Now, it’s a go-to recipe in my house—simple, filling, and made in just one pot, which means fewer dishes to wash!
Equipment
- Large skillet or Dutch oven
- Cutting board and knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 pound ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 ½ cups beef broth
- 1 ½ cups shredded cheddar or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Heat a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks (about 5–6 minutes).
- Drain excess grease if needed.
- Stir in the diced onion and garlic.
- Cook for 2–3 minutes until the onion softens.
- Stir in chili powder, cumin, salt, and black pepper.
- Add the uncooked rice and stir to coat it in the seasonings.
- Pour in the diced tomatoes, tomato sauce, and beef broth.
- Add the black beans and corn.
- Stir everything together.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is fully cooked.
- Sprinkle the shredded cheese over the top.
- Cover for another 2–3 minutes until the cheese melts.
- Garnish with fresh cilantro if using.
- Serve hot with your favorite toppings.