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
Scale
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
