Hands down, one of my favorite one-pot recipes ever!

One Pot Mexican Rice Casserole is a perfect fusion of simplicity and savory flavors, capturing the essence of Mexican cuisine without requiring every pan in your kitchen. The beauty of this dish lies in its humble origins and its evolution into a weeknight staple for families. It's a flavorful medley of rice, beans, tomatoes, and spices that pays homage to traditional Mexican ingredients while offering a comforting and convenient meal. Ideal for those who appreciate the robust flavors of Mexico but have a limited amount of time to cook, this casserole is a hearty, one-pot wonder that never fails to satisfy.

This One Pot Mexican Rice Casserole stands proudly on its own, but if you want to round out your meal, consider serving it with a crisp green salad drizzled with a zesty cilantro-lime dressing. For a more indulgent experience, pair it with warm, buttered cornbread or a side of tortilla chips for scooping. Grilled vegetables or a tangy coleslaw can also add a refreshing contrast to the casserole’s richness.

One Pot Mexican Rice Casserole
Servings: 6

- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup uncooked long-grain rice
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1 cup frozen corn kernels
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, minced garlic, and bell pepper, sautéing until the vegetables are softened, about 5 minutes.

2. Stir in the uncooked rice, toasting it lightly with the vegetables for about 2 minutes, or until it becomes slightly golden.

3. Pour in the diced tomatoes with their juices, black beans, broth, chili powder, cumin, smoked paprika, and salt. Mix well to combine all the ingredients.

4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked through and most of the liquid is absorbed.

5. Remove the pot from the heat. Scatter the frozen corn kernels on top of the rice, and then sprinkle the shredded cheese evenly over everything.

6. Cover the pot again for a few minutes to allow the cheese to melt and the corn to warm through.

7. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of citrus flavor.

- Protein Punch: For a heartier meal, add in cooked shredded chicken, diced sautéed chorizo, or ground beef when adding the rice.
- Cheesy Delight: Mix in some cream cheese or dollops of sour cream before adding the shredded cheese for an extra creamy version.
- Spice It Up: Adjust the chili powder and add a diced jalapeño or a pinch of cayenne pepper for those who crave a spicier kick.
- For a vegan alternative, skip the cheese or use a plant-based cheese substitute and ensure the use of vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making it a fantastic meal-prep option.