Go Back
–+ servings
One-Pot Mexican Rice Casserole Recipe

One-Pot Mexican Rice Casserole Recipe

This cozy one-pan casserole packs tender rice, seasoned beef, beans, corn, and melty cheese. It’s weeknight-friendly, hearty, and full of bold flavor.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 1 tbsp minced jalapeño optional, for heat
  • 1.5 tsp minced garlic
  • 1.25 tbsp chili powder
  • 1.25 tsp ground cumin
  • 0.75 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1.25 cup long-grain white rice, rinsed
  • 2 tbsp tomato paste
  • 1.75 cup canned diced tomatoes with juices
  • 2.5 cup low-sodium chicken broth
  • 1.5 cup cooked black beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1.5 cup shredded Mexican blend cheese
  • 1 tbsp fresh lime juice
  • 0.25 cup chopped cilantro

Instructions

Preparation Steps

  • Heat the olive oil in a large deep skillet over medium-high heat.
  • Brown the ground beef, breaking it up, until no longer pink. Drain excess fat if needed.
  • Stir in onion, bell pepper, and jalapeño. Cook until softened, about 4 minutes.
  • Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 30 seconds until fragrant.
  • Mix in tomato paste, then add the rinsed rice. Stir to coat and lightly toast for 1 minute.
  • Pour in diced tomatoes and chicken broth. Scrape the pan, then bring to a gentle boil.
  • Reduce heat to low, cover, and simmer 18 to 20 minutes until the rice is tender.
  • Fold in black beans and corn. Cook uncovered 2 to 3 minutes to warm through.
  • Sprinkle cheese over the top. Cover and let melt for 1 to 2 minutes.
  • Finish with lime juice and cilantro. Fluff gently and serve hot.

Notes

Variation: Swap ground turkey for beef, or add a chopped chipotle in adobo for smoky heat. For a vegetarian version, use vegetable broth and add extra beans. Serving tip: Top with diced avocado, hot sauce, or a spoon of sour cream. Storage: Refrigerate up to 4 days; reheat gently with a splash of broth to loosen.
This recipe is an original creation inspired by classic One-Pot Mexican Rice Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.