Hey there! So, let me tell you about this One Pot Mexican Rice Casserole that’s been a lifesaver in my kitchen. I came across it one crazy weeknight when my brain was fried, and I just couldn’t deal with a pile of dishes. But I still wanted something that wasn’t another sad sandwich. Ever since, it’s become my go-to for those ‘not another dish!’ days.
Why You’ll Love This Dish Like I Do
I make this whenever I’m in the mood for something hearty but can’t be bothered with tons of washing up (who loves scrubbing pots, really?). My family goes wild for this because it’s like a fiesta in a bowl. Plus, it’s super flexible! I’ve learned that even when I swap out ingredients, it still turns out great. Once I even accidentally used the wrong kind of beans, and no one knew the difference!
What You’ll Need
- 1 tablespoon olive oil (I sometimes just use whatever’s on hand, honestly)
- 1 onion, chopped – a red one gives a nice kick
- 2 cloves garlic, minced – or a teaspoon of that jarred stuff if you’re feeling lazy
- 1 bell pepper, diced (any color, but I like red for the sweetness)
- 1 cup long-grain rice – jasmine works if you’re out of the regular stuff
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes – my grandmother swore by fire-roasted, but up to you!
- 1 cup corn (fresh, frozen, or canned – you do you)
- 1 1/2 cups chicken broth – swap for vegetable broth to keep it veggie
- 1 tablespoon taco seasoning – homemade or store-bought, no judgment here
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or whatever’s in the fridge)
How It Comes Together
- First, heat the olive oil in a large pot over medium heat. Toss in the onion and garlic, and sauté until they’re soft (this is where I usually sneak a taste).
- Add the bell pepper and cook for about 2 minutes. Then, stir in the rice, and don’t worry if it looks a bit weird at this stage – it always does!
- Mix in the black beans, tomatoes, corn, broth, and taco seasoning. Bring it all to a boil.
- Once boiling, reduce the heat to low, cover and let it simmer for 18–20 minutes or until the rice is cooked through.
- Give it a good stir, then sprinkle cheese over the top, cover again to let the cheese melt (because melted cheese is a must, right?).
Notes From My Trials
I’ve found that if you let it sit for a few minutes after cooking, all the flavors really mingle well together. Also, try not to peek too much while it’s simmering; it needs its alone time!
Mixing It Up
Once, I tried adding some leftover chicken, which was great, but I also threw in pineapple one time – let’s just say, don’t try that. I tend to think spicier is better, so a dash of hot sauce never hurts.
Got Gear?
If you don’t have a big pot, a deep pan works too, just make sure it’s got a lid that fits. No lid? Improvise with a plate – it’s all good!
Keeping It Fresh
You can store leftovers in the fridge for up to three days, though honestly, in my house, it never lasts more than a day! It’s great for next-day lunch if it survives that long.
Serving It Up
We love having this with a side of avocado or a dollop of sour cream. My kids somehow believe it’s mandatory to have tortilla chips with it too – maybe they’re onto something.
Learn From My Oopsies
Don’t rush the simmering step. I once tried rushing this and ended up with crunchy rice. Not the best. So, patience is key here.
Your Questions, My Answers
Can I make this vegetarian? Totally! Just swap the chicken broth for veggie broth and you’re good to go.
What if I don’t have taco seasoning? No worries! You can mix cumin, paprika, and chili powder, and you’ll be just fine.
Can I use brown rice instead? You can, but it might need a bit more liquid and cooking time. Keep an eye on it!