One Pot Mexican Rice Casserole (Print version)

A cheesy one pot Mexican rice casserole with ground beef, beans, corn, salsa, and fluffy rice cooked together in one skillet.

# Ingredients:

For the casserole

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) lean ground beef
03 - 1 small yellow onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 tablespoon chili powder
07 - 1 1/2 teaspoons ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1/2 teaspoon black pepper
12 - 1 cup (185 g) long grain white rice, rinsed and well drained
13 - 1 3/4 cups (420 ml) low-sodium beef broth
14 - 1 can (8 oz/225 g) tomato sauce
15 - 1/2 cup (120 g) salsa, mild or medium
16 - 1 can (15 oz/425 g) black beans, drained and rinsed
17 - 1 cup (165 g) corn kernels, frozen or canned and drained

For finishing

18 - 1 1/2 cups (170 g) shredded Mexican cheese blend
19 - 2 tablespoons chopped fresh cilantro
20 - 1 tablespoon fresh lime juice
21 - Sour cream, avocado, sliced jalapenos, or tortilla chips for serving, optional

# Instructions:

01 - Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, onion, and bell pepper. Cook for 6-8 minutes, breaking up the beef, until the meat is browned and the vegetables are softened. Drain excess grease if needed.
02 - Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
03 - Add the rinsed and drained rice. Stir for 1 minute so the grains get coated in the seasoned beef mixture.
04 - Stir in the beef broth, tomato sauce, salsa, black beans, and corn. Scrape the bottom of the pan, then bring the mixture to a simmer.
05 - Reduce the heat to low, cover tightly, and cook for 18-22 minutes, until the rice is tender and most of the liquid is absorbed. If the rice is still firm, add 2-3 tablespoons broth or water, cover, and cook a few minutes longer.
06 - Sprinkle the cheese evenly over the top. Cover for 2-3 minutes, until melted. Remove from the heat and let the casserole rest for 5 minutes.
07 - Sprinkle with cilantro and lime juice. Serve warm with sour cream, avocado, jalapenos, or tortilla chips if desired.

# Good to know:

01 - Use regular long grain white rice, not instant rice.
02 - Resting the skillet for 5 minutes helps the rice finish steaming and scoop cleanly.
03 - Leftovers keep refrigerated for up to 4 days.

Back