Step 4: Add the Veggies and Liquids
Pour in the diced tomatoes (with their juice), black beans, corn, and chicken broth. Stir everything together so the rice is evenly covered in liquid.
Step 5: Simmer Until Rice is Tender
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20 minutes, or until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
Step 6: Add the Cheese
Once the rice is tender, turn off the heat. Sprinkle the shredded cheese over the top. Cover again for 2–3 minutes until the cheese melts into the casserole.
Step 7: Garnish and Serve
Uncover, fluff the casserole with a fork, and top with fresh cilantro. Serve hot with lime wedges on the side for an extra burst of freshness.
Tips for Success
- Use brown rice for a healthier version, but increase the cooking time by about 15 minutes.
- Add jalapeños or green chilies if you like more heat.
- Swap beef with ground turkey or chicken for a lighter meal.
- Leftovers can be stored in the fridge for 3–4 days and reheat beautifully.
Final Thoughts
The One Pot Mexican Rice Casserole is a delicious, budget-friendly dish that the whole family will love. It’s rich, cheesy, and full of bold Mexican flavors, and since it’s made in one pot, cleanup is quick and easy. Pair it with a simple salad or warm tortillas, and you have a complete meal ready to enjoy!
Would you like me to also create a short recipe card version (just ingredients + quick instructions) that you can save or print easily?
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