Oh my gosh, let me tell you about my *one pot Mexican rice casserole*! It’s the kind of dish that makes you feel like a culinary rockstar without all the fuss. I remember the first time I whipped this up for a cozy family dinner—it was a chilly evening, and the aroma of spices filled the kitchen. Everyone gathered around the table, and as soon as I served it, the laughter and compliments just flowed. This dish is not only bursting with flavor but also so easy to make! You just toss everything in one pot, let it simmer, and voilà! Dinner is served. Trust me, you’re going to want to make this again and again!

Ingredients for One Pot Mexican Rice Casserole

• 2 cups long-grain rice: This will be the hearty base of your casserole, soaking up all those delicious flavors.
• 1 can (15 oz) black beans, drained and rinsed: Packed with protein and fiber, they add a wonderful creaminess and a nice contrast to the rice.
• 1 can (15 oz) corn, drained: Sweet, crunchy corn gives a lovely burst of flavor and texture.
• 1 can (10 oz) diced tomatoes with green chilies: This is where the magic happens! The tomatoes bring moisture, while the green chilies add a bit of kick.
• 2 cups vegetable broth: A must for cooking the rice and infusing it with savory goodness.
• 1 teaspoon chili powder: Just enough spice to warm things up without being overwhelming.
• 1 teaspoon cumin: This earthy spice adds depth and pairs beautifully with the other flavors.
• 1 teaspoon garlic powder: A classic flavor booster that’s essential for that comforting taste.
• 1 teaspoon onion powder: Another layer of savory goodness that rounds out the dish.
• Salt and pepper to taste: Don’t forget to season! It really brings everything together.
• 1 cup shredded cheese (optional): If you want to make it extra cheesy and indulgent, this is your moment!

How to Prepare One Pot Mexican Rice Casserole

Now, let’s get cooking! This *one pot Mexican rice casserole* comes together in a snap, and I promise you’ll love how simple it is. Just follow these easy steps, and you’ll have a delicious meal ready in no time!

Step-by-Step Instructions

1. First, grab a large pot and toss in your 2 cups of long-grain rice, the drained black beans, corn, and the diced tomatoes with their juices. It’s like a colorful fiesta in there!
2. Next, pour in the 2 cups of vegetable broth. Trust me, this is where all the flavor comes from, so don’t skimp!
3. Sprinkle in the chili powder, cumin, garlic powder, onion powder, and season with salt and pepper. Give it a good stir to combine everything nicely.
4. Bring the mixture to a boil over medium-high heat. Keep an eye on it! Once it’s bubbling, reduce the heat to low and cover the pot.
5. Now, let it simmer for about 20 minutes. This is the crucial part where the rice cooks and absorbs all those amazing flavors. Don’t lift the lid too soon; let it do its thing!
6. After 20 minutes, check to see if the rice is tender and the liquid is absorbed. If you’re adding cheese, stir in 1 cup of shredded cheese now until it’s all melty and gooey.
7. Finally, remove the pot from heat and let it sit for 5 minutes before serving. This will help everything settle and makes for a perfect serving!

Why You’ll Love This Recipe

• It’s a complete meal cooked in just one pot—less mess to clean up!
• Packed with protein and fiber from the beans, making it a healthy choice.
• Flavorful with spices that give it a delightful kick.
• Quick preparation—ready in about 35 minutes, perfect for busy nights.
• Customizable! Add your favorite veggies or proteins for a unique twist.

Tips for Success

To make your *one pot Mexican rice casserole* truly shine, here are some of my favorite tips! First, don’t skip the rinsing step for the beans; it helps remove excess sodium and gives a cleaner taste. Feel free to customize the spices! If you like it spicier, add a pinch of cayenne or some diced jalapeños. Using fresh veggies like bell peppers or zucchini not only adds color but also enhances the flavor profile. Oh, and if you want a bit of crunch, toss in some tortilla chips just before serving! Also, let the casserole sit for those 5 extra minutes after cooking; it helps the flavors meld together beautifully. Lastly, if you have leftovers, they make a fantastic lunch the next day—just reheat and enjoy!

Variations of One Pot Mexican Rice Casserole

There’s so much room for creativity with this *one pot Mexican rice casserole*! If you’re looking to mix things up, try adding different vegetables like diced bell peppers, zucchini, or even spinach for a pop of color and nutrition. Want to add some protein? Shredded cooked chicken or ground beef works beautifully. For a vegetarian twist, consider tossing in some diced sweet potatoes or butternut squash. You can also experiment with different types of cheese—pepper jack for a spicy kick or a sprinkle of feta for a Mediterranean flair. The possibilities are endless, so have fun with it!

Nutritional Information for One Pot Mexican Rice Casserole

Here’s the estimated nutritional breakdown for each serving of my *one pot Mexican rice casserole*. Each serving contains about 350 calories, 8 grams of fat, 12 grams of protein, and 60 grams of carbohydrates. Plus, you’ll get a healthy dose of fiber at 10 grams! Keep in mind these are just estimates, but they give you a good idea of the goodness packed into this delicious dish!

Storage & Reheating Instructions

Let’s talk about storing those delicious leftovers of your *one pot Mexican rice casserole*! First, let it cool completely before transferring to an airtight container. You can store it in the refrigerator for up to 4 days. If you want to keep it longer, this casserole freezes beautifully! Just portion it out into freezer-safe containers and it can last for about 2 months in the freezer. When you’re ready to enjoy it again, thaw it in the fridge overnight. To reheat, simply pop it in the microwave or heat it in a pot on the stove with a splash of water or broth to keep it moist. It should warm up in no time, and you’ll have a tasty meal ready to go!

FAQ About One Pot Mexican Rice Casserole

Can I use brown rice instead of white rice?
Yes, you can! Just keep in mind that brown rice takes longer to cook, so you’ll need to increase the simmer time to about 40-45 minutes. Make sure to adjust the liquid as well, adding a bit more broth if necessary.

How can I make this casserole spicier?
If you’re a heat lover, try adding diced jalapeños or a teaspoon of cayenne pepper to the mix. You can also top it with spicy salsa before serving for an extra kick!

Can I make this casserole ahead of time?
Absolutely! You can prepare everything up to the point of cooking and store it in the fridge for up to 24 hours. Just bring it to a boil before reducing the heat and simmering.

Is this recipe gluten-free?
Yes, as long as you use gluten-free vegetable broth and check that your spices are gluten-free, this *one pot Mexican rice casserole* is a fantastic gluten-free option!

What can I serve with this casserole?
This dish is a complete meal on its own, but it pairs beautifully with a simple salad, guacamole, or some crunchy tortilla chips on the side!

One Pot Mexican Rice Casserole: 7 Tips for Perfect Flavor

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• Author: Julia marin
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A flavorful and easy one pot Mexican rice casserole that combines rice, beans, and spices.

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Ingredients

Scale 1x2x3x

• 2 cups long-grain rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

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Instructions

1. In a large pot, combine rice, black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked.
4. If using, stir in shredded cheese until melted.
5. Remove from heat and let it sit for 5 minutes before serving.

Notes

• Customize with your favorite vegetables.
• Add cooked chicken or beef for extra protein.
• Top with avocado or cilantro for garnish.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 15 mg

Keywords: one pot mexican rice casserole