Why You’ll Love This Recipe
I like this recipe because it’s truly a one-pan wonder—everything cooks together in one skillet, which means less cleanup and more flavor. I enjoy how the rice absorbs the spices and tomato base, making every bite rich and satisfying. It’s versatile, so I can adjust the spice level, swap proteins, or add extra veggies depending on what I have on hand. Best of all, it’s a complete meal with protein, grains, and veggies all in one dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup long-grain white rice, uncooked
2 teaspoons chili powder
1 teaspoon cumin
1⁄2 teaspoon paprika
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 1/2 cups chicken broth
1 cup frozen corn
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Directions
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In a large skillet over medium heat, I add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
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I add the chopped onion, minced garlic, and chopped red bell pepper to the skillet. I sauté for about 3-4 minutes until the vegetables are tender.
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I stir in the uncooked rice, chili powder, cumin, and paprika. I cook for 1-2 minutes, stirring frequently, to toast the rice and spices slightly.
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I add the black beans, diced tomatoes with their juice, tomato sauce, and chicken broth to the skillet. I stir well to combine.
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I bring the mixture to a boil, then reduce the heat to low. I cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is cooked and liquid is absorbed. I stir occasionally to prevent sticking.
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I stir in the frozen corn and half of the shredded cheese. I cook for another 3-4 minutes until the corn is heated through.
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I sprinkle the remaining cheese over the top of the mixture, cover the skillet, and let it sit for an additional 3-5 minutes, or until the cheese is melted.
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I season with salt and pepper to taste, garnish with fresh cilantro, and serve hot with lime wedges.
Servings and Timing
This recipe serves 6 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 5 minutes
Total Time: 50 minutes
Calories: About 450 per serving
Variations
I sometimes make this casserole spicier by adding chopped jalapenos or cayenne pepper. If I want a lighter version, I swap the ground beef for ground turkey or chicken. Adding vegetables like zucchini, mushrooms, or spinach gives it extra nutrition. For a Tex-Mex touch, I top it with sour cream, avocado, or guacamole before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions on the stovetop with a splash of broth to keep the rice moist or microwave it in 1-minute intervals until heated through. This casserole doesn’t freeze very well because the rice can get mushy, so I prefer enjoying it fresh or within a few days.
FAQs
Can I make this casserole vegetarian?
Yes, I can skip the ground beef and either add more beans or use a plant-based ground meat substitute.
Can I use brown rice instead of white rice?
I can, but I’ll need to increase the cooking time and add more liquid since brown rice takes longer to cook.
Can I make this ahead of time?
Yes, I prepare it up to the point of adding cheese, then refrigerate. When ready to serve, I reheat, add the cheese, and melt it before serving.
Can I freeze leftovers?
I don’t recommend freezing because the rice can become mushy, but I can refrigerate it for a few days.
What type of cheese works best?
I like cheddar for its melt and flavor, but Monterey Jack, pepper jack, or a Mexican blend also work well.
Can I make it spicier?
Yes, I add jalapenos, cayenne, or extra chili powder to increase the heat.
Can I use leftover cooked rice?
If I use cooked rice, I reduce the broth amount and cooking time since the rice won’t need to absorb as much liquid.
How do I prevent the rice from sticking?
I stir occasionally while simmering and make sure the skillet is covered so the rice steams evenly.
Can I use fresh corn instead of frozen?
Yes, fresh corn works well—I just add it at the same stage as frozen corn.
What toppings go well with this casserole?
I enjoy sour cream, avocado slices, guacamole, salsa, or jalapenos on top for extra flavor.
Conclusion
This One-Skillet Mexican Rice Casserole is one of my go-to meals when I want something satisfying, colorful, and full of flavor without a lot of fuss. I love how it combines meat, rice, veggies, and cheese into a complete dish that everyone enjoys. With simple variations and easy storage, it’s a recipe I keep coming back to again and again.
