One Pot Mexican Rice Casserole
A flavorful and easy one pot casserole perfect for busy nights.
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.
Notes
For a spicier kick, add more jalapenos or a dash of hot sauce to the skillet mixture before baking.