One Pot Mexican Rice Casserole: The Ultimate Comfort Dish Recipe
Introduction to One Pot Mexican Rice Casserole
This One Pot Mexican Rice Casserole is a delightful dish that brings the vibrant flavors of Mexico right to your kitchen. Perfect for busy weeknights, this casserole combines wholesome ingredients into a comforting meal that’s as easy to prepare as it is delicious. Whether you’re cooking for family or friends, this dish will surely impress everyone at the table!
A Personal Story Behind My One Pot Mexican Rice Casserole Journey
Growing up, family dinners were a time for connection, laughter, and of course, great food. My mom often made a variation of this Mexican Rice Casserole, and the smell of spices simmering always filled our home with warmth and joy. Now, I love making this recipe for my own family, knowing it brings the same happiness and comfort to our table.
What Makes This One Pot Mexican Rice Casserole Recipe Special?
What sets this casserole apart is its simplicity and versatility. It’s a one-pot meal, meaning fewer dishes to wash, which is always a plus! The combination of spices, beans, and vegetables not only provides a burst of flavor but also ensures you’re getting a nutritious meal. Plus, it’s easily customizable—feel free to add your favorite ingredients or adjust the spices to suit your taste.
The Full One Pot Mexican Rice Casserole Recipe
Ingredients
- 1 small red onion, diced
- 1 tbsp extra virgin olive oil
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 tsp dried oregano
- 1 red bell pepper, cored and diced
- 1 (4 oz) can diced green chilies, drained (or 1 jalapeno, diced)
- 1 cup corn kernels, fresh or frozen and defrosted
- 1 (15 oz) can black beans, drained and rinsed
- 12 oz salsa or enchilada sauce
- 1 and 1/2 cups cooked brown rice
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup shredded cheddar cheese
- Serving suggestions: fresh cilantro, diced green onions, avocado
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally to avoid burning.
- Add cumin, chili powder, smoked paprika, salt, and oregano. Stir and cook for another 2-3 minutes until fragrant.
- Mix in the diced red pepper and green chilies. Stir and cook for an additional 2-3 minutes until the peppers soften slightly.
- Carefully mix in the drained and rinsed black beans, corn, salsa, and cooked rice. Stir well to combine all ingredients, ensuring everything is evenly coated.
- Preheat the oven to broil. Sprinkle the shredded Monterey Jack and cheddar cheese over the skillet mixture, distributing evenly.
- Place the skillet in the oven and broil for 3-4 minutes until the cheese is golden and bubbly. Keep an eye on it to prevent burning!
- Serve the skillet dish warm, topped with diced green onions, fresh cilantro, and avocado for added flavor and texture.
Serving Suggestions and Variations for One Pot Mexican Rice Casserole
This casserole is delicious on its own, but you can also serve it with a side salad or tortilla chips for added crunch. To make it spicier, feel free to add more jalapeños or a dash of hot sauce to the skillet mixture before baking. You can also swap out the black beans for pinto beans or even add some cooked chicken or ground beef for a heartier meal.
Frequently Asked Questions About One Pot Mexican Rice Casserole
Can I make this casserole ahead of time?
Yes! You can prepare it up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, just broil it as directed.
Can I freeze leftovers?
Absolutely! Store the cooled casserole in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Is this recipe suitable for a vegetarian diet?
Yes, this One Pot Mexican Rice Casserole is vegetarian-friendly! Just ensure that your salsa is also vegetarian.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: 320
- Servings: 4
One Pot Mexican Rice Casserole
Ingredients
Main Ingredients
- 1 cup small red onion, diced
- 1 tbsp extra virgin olive oil
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 2 salt
- 1 tsp dried oregano
- 1 red bell pepper, diced
- 1 (4 oz) can diced green chilies, drained or 1 jalapeno, diced
- 1 cup corn kernels, fresh or frozen
- 1 (15 oz) can black beans, drained and rinsed
- 12 oz salsa or enchilada sauce
- 1.5 cups cooked brown rice
- 0.5 cup shredded Monterey Jack cheese
- 0.25 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally to avoid burning.
- Add cumin, chili powder, smoked paprika, salt, and oregano. Stir and cook for another 2-3 minutes until fragrant.
- Mix in the diced red pepper and green chilies. Stir and cook for an additional 2-3 minutes until the peppers soften slightly.
- Carefully mix in the drained and rinsed black beans, corn, salsa, and cooked rice. Stir well to combine all ingredients, ensuring everything is evenly coated.
- Preheat the oven to broil. Sprinkle the shredded Monterey Jack and cheddar cheese over the skillet mixture, distributing evenly.
- Place the skillet in the oven and broil for 3-4 minutes until the cheese is golden and bubbly. Keep an eye on it to prevent burning!
- Serve the skillet dish warm, topped with diced green onions, fresh cilantro, and avocado for added flavor and texture.