About This RecipeThis One Pot Mexican Rice Casserole is a simplified version of traditional Mexican rice dishes, designed for efficiency and minimal cleanup. It is a complete meal cooked in a single pot, combining rice, vegetables, beans, and seasonings. The method streamlines the cooking process by layering ingredients and allowing them to simmer together.Why You’ll Love This RecipeThe primary advantage of this recipe is its use of a single cooking vessel, which reduces preparation and cleaning time. It is a practical option for a weeknight meal. The recipe yields a large quantity, making it suitable for feeding a group or for planned leftovers. The ingredients are generally pantry-stable and customizable based on availability.Ingredients2 tablespoons vegetable oil1 medium yellow onion, diced1 red bell pepper, diced3 cloves garlic, minced1 ½ cups long-grain white rice, rinsed1 (15 oz) can black beans, drained and rinsed1 (15 oz) can corn kernels, drained1 (15 oz) can diced tomatoes, undrained1 (4 oz) can diced green chiles2 cups vegetable broth1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon smoked paprika1 teaspoon salt½ teaspoon black pepper1 cup shredded cheese (such as cheddar, Monterey Jack, or a blend)Fresh cilantro, chopped (for garnish)Step by Step InstructionsHeat the vegetable oil in a large, deep skillet or Dutch oven over medium heat.Add the diced onion and bell pepper. Cook for 5-7 minutes, until the vegetables have softened.Add the minced garlic and cook for one additional minute until fragrant.Add the rinsed rice to the pot. Stir constantly for 1-2 minutes to lightly toast the grains.Pour in the vegetable broth, then add the black beans, corn, diced tomatoes with their juices, and diced green chiles.Stir in the chili powder, cumin, smoked paprika, salt, and black pepper until everything is well combined.Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.Simmer for 18-20 minutes, or until the rice has absorbed most of the liquid and is cooked through. Avoid removing the lid during cooking.Remove the pot from the heat. Let it stand, still covered, for 5-10 minutes.Fluff the rice casserole with a fork. Sprinkle the shredded cheese evenly over the top, then cover again for 2-3 minutes to allow the cheese to melt.Garnish with fresh cilantro before serving.FAQCan I use a different type of rice?Long-grain white rice is recommended. Brown rice will require a longer cooking time and more liquid, which will alter the recipe parameters.Is this recipe spicy?The spice level is mild as written. The heat can be increased by adding a diced jalapeño with the onions or using a spicery chili powder.Can I add protein?Yes. Cooked, shredded chicken or ground beef can be added with the beans and corn. Ensure any pre-cooked meat is warmed through.You Must KnowRinsing the rice before cooking is a critical step to remove excess surface starch. This prevents the final dish from becoming gummy. Using a pot with a tight-fitting lid is essential to trap steam and properly cook the rice. Do not lift the lid during the simmering process, as this releases steam and can result in undercooked rice.Storage TipsAllow the casserole to cool completely before storage. Transfer it to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or reheat the entire dish in a covered oven-safe dish at 350°F (175°C) until warmed through. This casserole can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
