Step 4: Pour in the Broth
- Pour in 2 cups of chicken or vegetable broth.
- Stir gently to combine everything.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Step 5: Simmer to Perfection
- Let the casserole simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Avoid lifting the lid too often, as the steam is essential for cooking the rice evenly.
Step 6: Add Cheese
- Once the rice is fully cooked, remove the pot from heat.
- Sprinkle shredded cheese over the top.
- Cover again for 2-3 minutes to let the cheese melt into the warm rice.
Step 7: Serve and Garnish
- Fluff the casserole with a fork to mix the melted cheese through the rice.
- Garnish with fresh cilantro and lime wedges.
- Serve hot as a main dish or alongside your favorite Mexican sides like guacamole or salsa.
Tips for the Perfect Casserole
- Vegetarian Option: Skip the meat and add extra beans, mushrooms, or zucchini.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce while cooking.
- Make Ahead: Prepare the casserole up to the simmering step, refrigerate, and bake it later, adding cheese at the end.
This One Pot Mexican Rice Casserole is a wonderful, all-in-one meal that’s perfect for busy weeknights. The combination of savory meat, hearty rice, colorful vegetables, and melty cheese creates a comforting dish that everyone will love. With minimal cleanup and maximum flavor, it’s a dish you’ll return to again and again.
If you want, I can also create a visual step-by-step guide with pictures for each stage of cooking—it makes the recipe super easy to follow. Do you want me to do that?
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