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One Pot Mexican Rice Casserole
Looking for a quick, flavorful, and family-friendly meal that saves you from washing tons of dishes? This One Pot Mexican Rice Casserole is the perfect solution. It’s a hearty dish packed with ground beef, rice, beans, tomatoes, and Mexican spices—all simmered together in one pot for easy cleanup and unbeatable flavor. Whether you’re feeding a crowd or meal prepping for the week, this casserole delivers warmth, texture, and that irresistible Mexican flair.
Why You’ll Love This Dish
This casserole captures everything you love about Mexican cuisine—spice, comfort, and satisfaction—without the hassle of multiple pans. Each bite is loaded with seasoned meat, fluffy rice, melted cheese, and just the right amount of heat. The combination of spices and fresh ingredients makes it taste like something from your favorite Mexican restaurant, but much easier and faster to make at home.
It’s also incredibly versatile—you can adjust the spice level, swap proteins, or add extra veggies. Plus, it freezes beautifully, making it perfect for busy weeknights or lunch leftovers.
Ingredients You’ll Need
Here’s what you’ll need to make your One Pot Mexican Rice Casserole:
• 1 pound ground beef (or ground turkey)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 ½ cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (or Mexican blend)
• 2 tablespoons olive oil
• Fresh cilantro and lime wedges for garnish
Step-by-Step Instructions
Step 1: Brown the Meat
Heat olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary, leaving just enough to keep the dish moist. Add chopped onions and garlic, and cook for another 2–3 minutes until fragrant and softened.
Step 2: Add Spices and Rice
Stir in the chili powder, cumin, paprika, salt, and pepper. Let the spices bloom for 30 seconds to release their flavor. Then, add the uncooked rice and stir well to coat the grains in the spice mixture—this step helps infuse the rice with flavor as it cooks.
Step 3: Add Liquids and Simmer
Pour in the beef broth, tomato sauce, and diced tomatoes (with juice). Mix thoroughly, then bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 20–25 minutes or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Step 4: Add Beans and Cheese
Once the rice is fully cooked, stir in the black beans. Sprinkle shredded cheese evenly over the top, then cover again for 3–5 minutes, allowing the cheese to melt into the dish. The result is a creamy, cheesy topping that ties all the flavors together perfectly.
Step 5: Serve and Garnish
Remove the pot from the heat and let it rest for 5 minutes. Garnish with fresh cilantro and a squeeze of lime juice. Serve it directly from the pot for a rustic presentation, or plate it alongside sour cream, avocado slices, or a dollop of salsa for extra flair.
Tips for the Perfect Mexican Casserole
• Use long-grain rice—it cooks evenly and absorbs flavor better than short-grain varieties.
• If you like it spicy, add jalapeños or a dash of cayenne pepper when cooking the meat.
• Want a vegetarian version? Replace the beef with extra beans or sautéed bell peppers and corn.
• For a creamier texture, stir in a few tablespoons of sour cream or cream cheese before adding the cheese topping.
• If your rice is still a bit firm, add a splash of broth, cover, and let it cook for an additional 5 minutes.
What to Serve With It
This casserole is a complete meal on its own, but you can elevate it with some fresh sides. Serve it with warm tortillas, guacamole, or a crisp side salad. It also pairs beautifully with Mexican street corn or roasted vegetables for a balanced dinner.
If you’re serving a crowd, consider making a side of chips and queso or a refreshing pitcher of homemade limeade to complement the bold, spicy flavors of the casserole.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in a bowl for 1–2 minutes or warm in a skillet with a splash of broth to bring back the moisture. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.
Nutrition (Per Serving)
Calories: 410
Protein: 25g
Fat: 15g
Carbohydrates: 42g
Fiber: 6g
Sugar: 4g
Sodium: 780mg
Final Thoughts
This One Pot Mexican Rice Casserole is proof that weeknight dinners don’t have to be complicated to be delicious. Bursting with flavor, loaded with protein, and ready in under an hour, it’s a wholesome dish that satisfies every craving. The best part? Cleanup is minimal, flavor is maximal, and it’s guaranteed to earn a permanent spot in your dinner rotation. Whether it’s Taco Tuesday or a lazy Sunday meal, this casserole is a true kitchen winner.