One Pot Mexican Rice Casserole

Here’s a simple and delicious One Pot Mexican Rice Casserole recipe for you! It’s easy to make, packed with flavor, and perfect for a comforting meal.

One Pot Mexican Rice Casserole

Ingredients:

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 bell pepper (any color), diced

• 1 cup long-grain white rice (uncooked)

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika (optional)

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1 can (14.5 oz) diced tomatoes (with juices)

• 1 can (15 oz) black beans, drained and rinsed

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

• 1 1/2 cups vegetable or chicken broth

• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Fresh cilantro, chopped (for garnish)

• Optional: sliced jalapeños or hot sauce for extra heat

Instructions:

1. Sauté Veggies
   Heat olive oil in a large deep skillet or a Dutch oven over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

2. Toast Rice & Spices
   Add the uncooked rice to the pot and stir to coat with oil and veggies. Toast for 2-3 minutes until rice is slightly golden. Stir in chili powder, cumin, smoked paprika, salt, and pepper.

3. Add Liquids and Veggies
   Pour in the diced tomatoes (with juices), broth, black beans, and corn. Stir everything well.

4. Cook the Rice
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

5. Add Cheese
   Remove from heat, sprinkle shredded cheese evenly on top, and cover again for a few minutes to melt the cheese.

6. Serve
   Garnish with fresh cilantro and sliced jalapeños or a drizzle of hot sauce if you like it spicy. Enjoy!