There’s something a little magical about a recipe that brings everyone running to the table with just one pan and a handful of pantry staples. That’s exactly what you get with this One-Pan Mexican Rice Casserole—it’s hearty, cheesy, packed with color and flavor, and comes together in under an hour. Whether you’re feeding a hungry family or meal-prepping for the week, this dish is pure comfort with a hint of fiesta, and believe me, it’s always a crowd-pleaser!
Ingredients You’ll Need
You won’t need a long grocery list for this One-Pan Mexican Rice Casserole. Every ingredient is a building block—adding flavor, texture, or a pop of color to the final bake. Here’s what you’ll need and why each one matters:
- Olive oil: Gives a smooth base for sautéing and adds a hint of richness right from the start.
- Ground beef or ground turkey: Both options make the casserole hearty—choose your favorite for a lighter or richer flavor.
- Yellow onion (diced): Adds sweet depth and melds beautifully with the savory elements.
- Garlic (minced): Just two cloves, but they boost the overall savoriness and aroma.
- Long grain white rice (uncooked): The backbone of the casserole, soaking up all the flavors as it cooks.
- Canned diced tomatoes (with juices): Bring tangy sweetness and moisture, plus lovely red color.
- Black beans (drained and rinsed): For protein, heartiness, and a creamy bite in every forkful.
- Corn (frozen or canned): Adds pops of sweetness and a vibrant yellow that makes the dish look irresistible.
- Low-sodium chicken or vegetable broth: Infuses the rice with flavor as it simmers—use veggie broth for a vegetarian version.
- Chili powder: Lends a warming, smoky kick that defines the dish.
- Ground cumin: Adds earthiness and a touch of the classic “taco” flavor.
- Paprika: Brings subtle smokiness and enhances the color.
- Salt: Essential for seasoning—start with a little, add more at the end if needed.
- Black pepper: For a mild bite and balance.
- Shredded Mexican blend cheese: Melts into gooey perfection for that signature cheesy top.
- Optional toppings (fresh cilantro, diced avocado, sour cream): Take your bowl to the next level with color, creaminess, and freshness.
How to Make One-Pan Mexican Rice Casserole
Step 1: Sauté the Meat and Onions
Start by heating up the olive oil in a large, oven-safe skillet over medium heat. Once it’s shimmering, add your ground beef or turkey and diced onions. Cook them together, breaking up the meat as you go, until the onions are soft and the meat is browned. This step is where the savory flavors really start to build—don’t rush it!
Step 2: Add Garlic for a Flavor Boost
Next, toss in the minced garlic and stir for about a minute, just until it’s fragrant. Garlic can burn quickly, so keep an eye on it. This quick sauté releases its deep aroma and gives the One-Pan Mexican Rice Casserole a rich, mouthwatering base.
Step 3: Mix in the Rice, Veggies, and Spices
Now it’s time to add the uncooked rice, diced tomatoes (with all those flavorful juices), black beans, corn, broth, chili powder, cumin, paprika, salt, and pepper. Stir everything together really well—this ensures the rice cooks evenly and all those spices are perfectly distributed. The mixture should look vibrant and smell incredible already!
Step 4: Simmer Until Tender
Raise the heat to bring the mixture to a gentle boil, then immediately reduce it to low. Cover the pan and let it simmer for 18 to 20 minutes. You’ll know it’s ready when the rice is tender and most of the liquid has been absorbed. Resist the urge to peek too often—keeping the lid on traps the steam and helps the rice cook perfectly.
Step 5: Finish with Cheese
When the rice is just right, remove the pan from the heat. Sprinkle the shredded Mexican blend cheese over the top, then cover the skillet again for a few minutes. The residual heat will melt the cheese into a gooey, irresistible blanket—this is the signature touch that makes the One-Pan Mexican Rice Casserole shine!
Step 6: Top and Serve
Uncover, and if you’re feeling fancy, sprinkle with fresh cilantro, a few slices of creamy avocado, or a dollop of cool sour cream. Scoop generous portions while it’s piping hot and watch those cheesy strands stretch!
How to Serve One-Pan Mexican Rice Casserole
Garnishes
Elevate each serving with a sprinkle of chopped cilantro for fresh brightness, a few creamy avocado slices, or a spoonful of sour cream. These garnishes not only add color but also balance the warm spices of the casserole, making every bite pop with flavor and freshness.
Side Dishes
While the One-Pan Mexican Rice Casserole is a complete meal on its own, pairing it with a crisp green salad, warm tortillas, or even simple sautéed vegetables turns dinner into a real feast. A side of tortilla chips is perfect for scooping up every cheesy, rice-filled bite!
Creative Ways to Present
For gatherings, serve the casserole right out of the skillet for a rustic, homey feel. Or, try spooning it into individual bowls and topping each with a unique combo of garnishes—let everyone customize their own! For a fun twist, stuff leftovers into bell peppers or roll them up in burritos for next-day lunches.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Mexican Rice Casserole keeps beautifully in the fridge for up to four days. Let it cool to room temperature before transferring to an airtight container. The flavors actually deepen overnight, making next-day servings even more delicious!
Freezing
This casserole is freezer-friendly, too! Portion cooled leftovers into freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge. Freezing works best if you wait to add the final layer of cheese until you’re reheating—this keeps it melty and fresh.
Reheating
To reheat, simply microwave individual portions until hot, or warm larger amounts gently in a covered skillet over low heat. If the casserole seems a bit dry, add a splash of broth or water before reheating and finish with a touch more cheese if you like.
FAQs
Can I make this One-Pan Mexican Rice Casserole vegetarian?
Absolutely! Just omit the meat and use vegetable broth. The beans and veggies keep it hearty, and the flavors are just as bold and satisfying.
What type Main Course
Long grain white rice is ideal because it cooks evenly and absorbs the flavors perfectly. Avoid instant or parboiled rice, as they cook too quickly and can get mushy.
How do I make it spicier?
For a fiery kick, add diced jalapeños when you sauté the onions, or toss in a pinch of cayenne pepper with the spices. You can also serve with hot sauce on the side for those who like extra heat.
Can I use brown rice instead of white?
You can, but keep in mind brown rice takes longer to cook and may require additional broth. Plan to simmer the casserole for up to 40 minutes, checking for tenderness along the way.
Is this One-Pan Mexican Rice Casserole gluten-free?
Yes! As long as you use gluten-free broth and double-check labels on your spices and canned goods, this dish is naturally gluten-free and perfect for anyone avoiding wheat.
Final Thoughts
If you’re searching for a weeknight dinner hero that’s as easy as it is irresistible, give this One-Pan Mexican Rice Casserole a spot on your table. It’s a surefire way to bring everyone together—just grab a skillet, your favorite toppings, and dig in!
Print
One-Pan Mexican Rice Casserole Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make One-Pan Mexican Rice Casserole combining seasoned ground beef or turkey, rice, black beans, corn, and melted cheese for a comforting and satisfying meal with authentic Mexican-inspired flavors.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded Mexican blend cheese
Optional Toppings
- Fresh cilantro
- Diced avocado
- Sour cream
Instructions
- Heat Oil and Brown Meat: In a large oven-safe skillet or sauté pan, heat olive oil over medium heat. Add the ground beef and diced onion and cook until the meat is browned and the onion is softened, about 5–7 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Combine Ingredients: Add uncooked rice, diced tomatoes with their juices, black beans, corn, low-sodium broth, chili powder, ground cumin, paprika, salt, and black pepper. Stir well to combine everything evenly.
- Simmer Covered: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Add Cheese and Melt: Remove the skillet from heat, sprinkle shredded Mexican blend cheese evenly over the top, and cover again for a few minutes until the cheese has melted.
- Garnish and Serve: Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired. Serve hot for a delicious, hearty meal.
Notes
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper.
- To make this casserole vegetarian, omit the meat and use vegetable broth instead.
- Leftover casserole can be stored in the refrigerator for up to 4 days and reheated well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, One-Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 55mg
