So, I Guess We’re Making One Pot Mexican Rice Casserole Again...
Alright, imagine this—it's one of those days where the thought of washing more than one pan makes you want to run away and join the circus (or just order pizza, let’s be real). That’s exactly how this "One Pot Mexican Rice Casserole" came to be a regular at my place. I first whipped it up after a long day at work, and honestly? I just dumped what I had in a pot, said a little prayer, and hoped for the best. Miraculously, it tasted like something you'd get at a cozy family joint—not perfect, but good enough that my kids actually asked for seconds (which pretty much never happens unless we’re talking about cake).
Funny thing, one time I tried to double the rice thinking it’d stretch for lunch the next day, but the rice kind of turned into a mushy mountain. Lesson learned: sometimes less really is more. Anyway, this casserole? It’s a comfort dish that’s simple, forgiving, and pretty darn tasty. Who needs fancy?
Why I Keep Coming Back to This Recipe (and Why You Might Too)
I make this when everyone’s hungry (and a bit hangry), but I just don’t have it in me to play short-order cook. My family goes crazy for this because it’s hearty and full of flavor, plus—bonus—it’s got cheese! (Though, my youngest always tries to sneak extra on top, the little rascal.)
And hey, if you’ve ever scrolled through a recipe and thought, "Seriously? I need three pans for that?"—then this is totally your jam. Minimal mess, maximum hugs. Well, sometimes. Also, I used to dread cooking rice in saucy dishes because it’d always go weirdly crunchy or gummy, but after a couple of facepalm moments, I figured out a few tricks (more on that later!).
What You’ll Need (But Honestly, Swap Away)
- 1 tablespoon olive oil (or vegetable oil if that’s what you’ve got—I won’t tell)
- 1 medium onion, diced
- 3 garlic cloves, minced (or use that pre-minced jar stuff—sometimes I do when I'm feeling lazy)
- 1 pound ground beef (ground turkey works too; I’ve even used lentils once, and it was...interesting)
- 1 cup long grain white rice (My grandma swears by Uncle Ben’s, but honestly, store-brand is fine)
- 1 can (15 oz) black beans, drained & rinsed (or kidney beans—whatever is lurking in your cupboard)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup frozen corn (Fresh is great, canned is fine, or just skip it if you can't be bothered)
- 2 ½ cups chicken broth (I use bouillon cubes sometimes, shh)
- 1-2 tablespoon taco seasoning (homemade or from a packet—ain’t nobody judging)
- 1 cup shredded cheddar cheese (or a "Mexican blend," as the store calls it)
- Salt and pepper (to taste, obviously)
- Optional toppings: sliced jalapenos, chopped cilantro, sour cream, avocado, lime wedges—whatever floats your boat
How I Actually Make This (With a Few Side Tracks)
- Heat oil in a large skillet or Dutch oven over medium heat. (If your skillet is on the smaller side, you might want to go for the Dutch oven—trust me, I’ve had a spill or two.)
- Add the onion and garlic. Cook until they’re soft and smell amazing, about 2-3 minutes. This is where I usually sneak a little taste—mostly so I can look busy if anyone asks when dinner’s ready.
- Add the ground beef. Brown it, breaking up the chunks. Season with a bit of salt and pepper. If there’s a lot of grease, drain some off, but don’t stress—it’ll all work out.
- Toss in the rice (uncooked!), beans, tomatoes (juice and all), corn, chicken broth, and taco seasoning. Give it a good stir. Don’t worry if it looks a bit...chaotic. It always does at this stage.
- Bring everything to a boil, then reduce to a simmer. Cover and let it cook for about 18-22 minutes. Check around the 18-minute mark; sometimes the rice likes to stick. If the rice isn't quite tender, add a splash of water and keep going. (Actually, I find it works better if you resist opening the lid too much, even though it's hard not to peek.)
- Once the rice is cooked and most of the liquid is gone, sprinkle cheese over the top. Cover again for a few minutes, just until the cheese melts into gooey happiness.
- Top with whatever extras your crew likes. I usually just put everything on the table and let folks go wild—less pressure for me, more fun for them.
Notes—Because I’ve Messed This Up Enough Times
- If you use brown rice, you’ll need more liquid and more patience (it can take 40 minutes, and I always forget...)
- Sometimes I start with a little less broth, then add more if needed. It’s easier to fix dry rice than soupy rice—learned that the hard way.
- If I forget to defrost the meat, I just run it under hot water for a bit and hope for the best. Hasn’t failed me yet (well, except once, but we don’t talk about that).
Variations—A Few Experiments from My Kitchen
- Vegetarian? Swap the beef for extra beans or some crumbled tofu. Tofu takes on the flavors surprisingly well.
- I once tried adding zucchini and bell peppers—turned out great, a bit like a Tex-Mex ratatouille. Not traditional, but tasty.
- Confession: I threw in quinoa instead of rice once (thought I was being clever); it went mushy. Wouldn’t recommend unless you like porridge with taco seasoning.
- If you like things spicy, add chipotle powder or a handful of sliced jalapenos. My partner once went overboard and we all regretted it. Live and learn!
Do You Need a Fancy Pot?
Honestly, I use a big, battered nonstick skillet most of the time. My Dutch oven is usually buried behind the waffle iron. If you only have a saucepan, just stir gently and keep an eye on the edges (things like to stick). Oh, and if your lid doesn’t fit, a baking sheet works in a pinch! I’ve even used foil, though it’s a bit of a faff.
How I Store It (Or Don’t, Because It’s Usually Gone)
Leftovers keep fine in a sealed container in the fridge for up to three days—though honestly, in my house it never lasts more than a day! If you do have extras, it microwaves well, or you can toss it in a skillet to reheat. I think this tastes better the next day, actually, since the flavors get friendlier.
Serving It Up—Family Style or Solo
I usually plop the whole pan in the middle of the table (saves dishes, right?). We add a bowl of tortilla chips on the side, and someone always insists on extra lime wedges. Sometimes we turn it into burrito filling or just scoop over a pile of lettuce for a lazy taco salad. My friend serves it with fried eggs on top for brunch, which is honestly genius.
Things I’ve Learned (Pro Tips, Sort Of)
- Don’t rush the simmering step! I once tried cranking the heat to save time, but the rice was crunchy and the bottom stuck. Not my finest hour.
- If you’re adding more cheese (and why wouldn’t you?), let it sit covered off-heat for a few minutes so it can get melty without burning.
- If it looks a bit soupy right before serving—just let it stand uncovered for five minutes. It thickens as it cools. I used to panic at this stage, but now I just grab a snack and wait it out.
FAQ: Real Questions from Real Folks (Or at Least, My Group Chat)
- Can I make this ahead?
- Yep! Actually, I think it’s even better after it’s sat overnight. Just add a splash of broth when reheating so it doesn’t dry out.
- What type of rice works best?
- I stick with long grain white, but jasmine works too, just skip the fancy risotto stuff—it gets a bit gluey.
- Can I freeze this?
- Yeah, but rice can get a bit weird from the freezer. If you don’t mind a softer texture, go for it! I usually portion it out in zip bags.
- How can I make it less spicy—or more?
- Just hold back on the taco seasoning and skip jalapenos for mild, or go wild with hot salsa, chipotle in adobo, or even a shake of cayenne if you like it fiery.
- Where do you get your taco seasoning?
- Honestly, sometimes I make my own (here’s a good DIY taco spice blend), but the supermarket packets are fine. I’ve found some fun options at The Spice House too.
If you’re just starting out or want to see how other folks do it, I found this step-by-step video guide from Tastes Better From Scratch super helpful.
And just between us: if you end up eating it straight form the pot at midnight, I promise not to judge.
Ingredients
- 1 pound ground beef
- 1 cup long grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 small onion, diced
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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1In a large pot or deep skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed.
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2Add the diced onion and cook for 2-3 minutes until softened.
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3Stir in the rice, black beans, diced tomatoes with green chilies, corn, beef broth, chili powder, cumin, garlic powder, salt, and pepper.
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4Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and liquid is absorbed.
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5Remove from heat and sprinkle shredded cheddar cheese over the top. Cover for 2-3 minutes until cheese is melted.
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6Garnish with fresh cilantro and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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