If you’re craving a vibrant, comforting meal that’s as easy as it is delicious, this One-Pan Mexican Rice Casserole Recipe is an absolute game changer. Imagine tender, fluffy rice infused with smoky spices, hearty ground beef, sweet corn, black beans, and a melty, cheesy topping all made in a single pan. It’s a colorful, satisfying dish that fills your kitchen with irresistible aromas and brings everyone together around the table. Whether you’re feeding a busy family or want a fuss-free dinner that delights, this recipe truly shines.
Ingredients You’ll Need
The beauty of this One-Pan Mexican Rice Casserole Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a special role in balancing flavor, texture, and color to create a harmonious dish that tastes as wonderful as it looks.
- 1 tablespoon olive oil: Adds a subtle richness and helps brown the beef perfectly.
- 1 pound ground beef: The hearty protein base that brings savory depth.
- 1 small yellow onion (diced): Contributes a sweet and aromatic foundation.
- 1 bell pepper (chopped, any color): Offers a fresh crunch and vibrant color contrast.
- 2 cloves garlic (minced): Infuses savory warmth and essential Mexican flavor.
- 1 cup long grain white rice (uncooked): The tender grain that soaks up all those fantastic spices and juices.
- 1 (15-ounce) can black beans (drained and rinsed): Adds protein and a creamy texture paired beautifully with the rice.
- 1 (14.5-ounce) can diced tomatoes (with juice): Brings tanginess and moisture for a perfectly cooked casserole.
- 1 cup corn kernels (frozen or canned): Sweet bursts that contrast beautifully with the spices.
- 2 ½ cups low-sodium beef broth: Essential liquid that cooks the rice and melds all flavors.
- 1 tablespoon chili powder: The star spice that gives a warm, smoky kick.
- 1 teaspoon ground cumin: Adds earthiness and depth, a signature in Mexican cooking.
- 1 teaspoon smoked paprika: Enhances smoky notes with a vibrant red hue.
- Salt and pepper to taste: Balances all the flavors perfectly.
- 1 ½ cups shredded cheddar cheese: The gooey, melty crown that takes this casserole to another level.
- Fresh cilantro and lime wedges for garnish (optional): Brighten the dish with freshness and a citrusy zing.
How to Make One-Pan Mexican Rice Casserole Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large, deep skillet or oven-safe pan over medium heat. Add the ground beef and cook until it’s beautifully browned, breaking it apart as it cooks. This step develops rich, savory flavors essential to the dish’s heartiness. Once browned, drain any excess grease to keep the casserole from getting greasy.
Step 2: Sauté the Vegetables
Next, toss in the diced yellow onion, chopped bell pepper, and minced garlic. Sauté everything together until the veggies are softened and fragrant, about 3 to 4 minutes. This adds a lovely sweetness and aromatic base to the casserole’s flavor profile that pairs perfectly with the beef.
Step 3: Combine the Rice and Beans
Now stir in the uncooked rice along with the black beans, diced tomatoes with their juices, and corn kernels. These ingredients create a hearty blend of textures and colors that make this casserole so exciting and filling.
Step 4: Add Broth and Spices
Pour in the beef broth and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper. Mix everything thoroughly so the rice is evenly coated with the spices, ensuring every bite bursts with that signature Mexican flavor the One-Pan Mexican Rice Casserole Recipe is known for.
Step 5: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 20 to 25 minutes. The rice will absorb all that delicious liquid, and the flavors will meld together into a comforting, cohesive dish. Check that the rice is tender and most of the liquid has evaporated before moving on.
Step 6: Melt the Cheese
Remove the lid and sprinkle the shredded cheddar cheese evenly over the casserole. Cover again and allow the cheese to melt for 2 to 3 minutes. For an extra special touch, pop the pan under the broiler for a few minutes to get a lightly browned, bubbly cheese topping that’s irresistible.
How to Serve One-Pan Mexican Rice Casserole Recipe
Garnishes
Fresh garnishes make all the difference. Sprinkle chopped cilantro over the top to add a fresh herbal note that lifts the rich flavors. Serve with lime wedges on the side so everyone can squeeze on just the right amount of tangy brightness to their taste, bringing that authentic Mexican vibrancy to every mouthful.
Side Dishes
This casserole is a fantastic main dish, but if you want to round out your meal, consider serving it alongside a crisp green salad or some sliced avocado. Corn tortillas or warm, crusty bread also make great companions to soak up any leftover juices from the casserole.
Creative Ways to Present
For a festive touch, serve the One-Pan Mexican Rice Casserole Recipe in individual ramekins, topped with a dollop of sour cream, chopped green onions, or a spoonful of salsa. You can also add a side of pickled jalapeños or a colorful bowl of fresh tomato and cucumber salad for added texture and flavor contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. This casserole keeps well for up to 3 days, making it a perfect recipe for meal prep or quick weekday dinners.
Freezing
You can also freeze this casserole. Portion it into freezer-safe containers and store for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to maintain the best texture and flavor.
Reheating
To reheat, simply microwave individual portions or warm the entire casserole in an oven-safe dish at 350°F (175°C) until heated through. Adding a few extra minutes under the broiler helps revive that melty, browned cheese topping for an extra delicious finish.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great lean alternative that works wonderfully in this recipe without sacrificing flavor.
Is it possible to make this vegetarian?
Definitely. Swap the ground beef for plant-based crumbles or simply use extra beans and veggies to keep it hearty and satisfying.
Can I substitute brown rice?
You can use brown rice, but remember it requires a longer cooking time and slightly more liquid to get tender.
How spicy is this casserole?
The chili powder and smoked paprika provide warmth without overwhelming heat. You can always add diced jalapeño or a pinch of cayenne pepper if you prefer more spice.
Can I prepare this recipe in advance?
Yes! You can assemble the casserole ahead of time, refrigerate, and cook it fresh when you’re ready. Just keep it covered until cooking to preserve freshness.
Final Thoughts
If you’re looking for a dish that’s bursting with flavor, simple to make, and perfect for any night of the week, you’ve got to try this One-Pan Mexican Rice Casserole Recipe. Its combination of tender rice, savory beef, lively spices, and melty cheese is pure comfort food magic. I promise once you make it, this recipe will become one of your go-to favorites for meals that bring happiness and ease to the table.
Print
One-Pan Mexican Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This One-Pan Mexican Rice Casserole is a hearty and flavorful dish combining ground beef, rice, beans, and vegetables all cooked together in a single skillet. Enhanced with classic Mexican spices and topped with melted cheddar cheese, it’s an easy, comforting meal perfect for weeknight dinners or casual gatherings.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
Grains and Legumes
- 1 cup long grain white rice, uncooked
- 1 (15-ounce) can black beans, drained and rinsed
Canned and Frozen Goods
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup corn kernels (frozen or canned)
Liquids and Seasonings
- 2 ½ cups low-sodium beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Toppings
- 1 ½ cups shredded cheddar cheese
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Brown the Beef: Heat olive oil in a large, deep skillet or oven-safe pan over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Sauté Vegetables: Add the diced onion, bell pepper, and minced garlic into the pan. Sauté for about 3–4 minutes until the vegetables are softened and fragrant.
- Add Ingredients: Stir in the uncooked white rice, drained black beans, diced tomatoes with their juices, and corn kernels. Then add the beef broth along with chili powder, ground cumin, smoked paprika, salt, and pepper. Mix everything well to combine the flavors.
- Simmer the Mixture: Bring the skillet mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 20–25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add Cheese: Remove the lid and evenly sprinkle shredded cheddar cheese over the top. Cover again and cook for another 2–3 minutes until the cheese melts. For a browned top, optionally place the skillet under the broiler for a few minutes, watching carefully to prevent burning.
- Garnish and Serve: Garnish with fresh cilantro and lime wedges if desired. Serve hot, enjoying a flavorful one-pan meal full of Mexican-inspired goodness.
Notes
- Substitute ground beef with ground turkey or plant-based crumbles for a vegetarian option.
- Use brown rice if preferred, but increase cooking time and liquid slightly to ensure rice cooks through.
- For added heat, include a diced jalapeño or a pinch of cayenne pepper when sautéing vegetables.
