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Easy One-Pot Cheesy Mexican Rice Casserole

A close-up of a square slice of Mexican rice casserole, featuring fluffy rice mixed with orange sauce and topped with melted, browned cheese.
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Make this hearty, cheesy Mexican rice casserole in just one pot for simple weeknight cooking and easy cleanup. It uses accessible ingredients for a satisfying Tex-Mex dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can mild enchilada sauce
  • 2 cups chicken broth
  • 1 cup uncooked long-grain white rice
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn
  • 2 cups shredded Mexican cheese blend

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the Ro-Tel, black beans, enchilada sauce, chicken broth, uncooked rice, taco seasoning, cumin, salt, and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice has absorbed most of the liquid. Stir in the frozen corn.
  6. Transfer the mixture to your prepared baking dish if your skillet is not oven-safe, or leave it in the oven-safe skillet. Sprinkle the shredded cheese evenly over the top.
  7. Bake uncovered for 15 to 20 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly. Let it rest for 5 minutes before serving.

Notes

  • Using pre-cooked rice will significantly reduce the cooking time, but you will need to adjust the liquid amount. If using cooked rice, stir it in with the corn before topping with cheese and bake only until heated through.
  • For a spicier dish, use the hot variety of Ro-Tel tomatoes or add 1/4 teaspoon of cayenne pepper with the other spices.
  • This recipe works well with ground turkey or shredded cooked chicken instead of ground beef for a lighter meal.

Nutrition

Find it online: https://tastethisplate.com/mexican-rice-casserole-easy-one-pot-recipe/