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- 1 cup long-grain rice - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn kernels (fresh or frozen) - 1 bell pepper (red or green), diced - 1 medium onion, chopped - 2 cloves garlic, minced - 2 teaspoons chili powder - 1 teaspoon cumin - 2 cups vegetable broth - 1 cup shredded cheese (cheddar or Mexican blend) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro for garnish (optional) Each ingredient plays a key role in this dish. The long-grain rice acts as the base, soaking up all the flavors. Black beans add protein and texture. Diced tomatoes with green chilies bring a nice kick. Corn adds sweetness and crunch. Bell pepper and onion provide freshness. Garlic gives a rich aroma. Chili powder and cumin add warmth. Vegetable broth ties everything together. Shredded cheese makes it creamy. Salt and pepper enhance the taste. Olive oil helps with sautéing. Fresh cilantro is optional but adds a lovely touch. This mix of ingredients creates a vibrant, colorful meal. You'll want to keep them on hand for quick and easy dinners. {{ingredient_image_1}} First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium onion, chopped, and 1 diced bell pepper. Sauté these for about 5 minutes. You want them soft and sweet. Next, stir in 2 cloves of minced garlic. Cook for an extra 1 to 2 minutes. The garlic should smell strong and tasty. Now, it's time to mix your spices with the rice. Add 1 cup of long-grain rice, 2 teaspoons of chili powder, and 1 teaspoon of cumin to the pot. Don't forget to season with salt and pepper. Stir everything well to coat the rice with the spices. Then, pour in 2 cups of vegetable broth. Add 1 can of drained black beans, 1 can of diced tomatoes with green chilies, and 1 cup of corn kernels. The mixture will look colorful and inviting. Bring the pot to a boil. Once it bubbles, reduce the heat to low and cover it. Let the casserole simmer for about 20 to 25 minutes. Check the rice after 20 minutes. It should be tender and have absorbed most of the liquid. If it needs more time, cover it again and wait a few more minutes. When the rice is ready, take the pot off the heat. Stir in 1 cup of shredded cheese until it melts through the dish. Let the casserole sit for 5 minutes. This helps the flavors blend together nicely. If you like, garnish with fresh cilantro before serving. Enjoy your flavorful One-Pot Mexican Rice Casserole! To make your One-Pot Mexican Rice Casserole even tastier, try adding more spices. You can include smoked paprika or cayenne for a nice kick. A pinch of oregano or cumin can also boost the flavors. Using homemade broth instead of store-bought can make a big difference. It adds freshness and depth to your dish. To avoid mushy rice, rinse it before cooking. This removes excess starch. Use long-grain rice for the best texture. The optimal simmering time is about 20 to 25 minutes. Keep the pot covered during this time. This traps steam and helps the rice cook evenly. This casserole pairs well with a simple green salad. Try a side of guacamole or tortilla chips for crunch. For a pop of color, garnish your dish with fresh cilantro. Squeeze a bit of lime juice on top for extra flavor. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables to enhance the flavor and nutrition of your casserole. Adjust the Spice Level: Feel free to modify the amount of chili powder to suit your taste; add more for extra heat or reduce it for a milder dish. Let it Rest: Allowing the casserole to sit for a few minutes after cooking helps the flavors to meld and makes it easier to serve. Garnish Wisely: Fresh cilantro adds a burst of flavor; consider adding avocado or a squeeze of lime for an extra fresh twist. {{image_2}} You can easily add protein to this casserole. Chicken, beef, or tofu work great. - Chicken: Use cooked, shredded chicken for a hearty meal. - Beef: Ground beef brings a rich flavor. Brown it before adding rice. - Tofu: Use firm tofu for a plant-based option. Cube it and sauté with vegetables. Adding protein makes the dish filling and satisfying for everyone at the table. To make this dish fully plant-based, skip the cheese or use vegan cheese. You can also add more veggies like zucchini or mushrooms. - Vegetarian: Keep the cheese or use a dairy-free option. - Vegan: Replace cheese with avocado or cashew cream for creaminess. This way, you cater to different diets while keeping the flavor strong. You can adjust the spice level to fit your taste. Whether you like it mild, medium, or hot, it’s easy to change. - Mild: Use less chili powder or skip the spicy tomatoes. - Medium: Stick to the recipe as is for a balanced kick. - Hot: Add jalapeños or extra chili powder for more heat. These small tweaks let you customize the dish for your family’s preferences. To store leftover casserole, let it cool first. Use a clean, airtight container. This helps keep it fresh. Place the container in the fridge. It will last for about three to four days. Make sure to label the container with the date. This way, you always know when it was made. Freezing this casserole is easy. First, let it cool completely. Then, cut it into portions. Wrap each piece tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag. Squeeze out as much air as you can before sealing. This method helps prevent freezer burn. You can keep it frozen for up to three months. To reheat without drying out, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Bake for about 20-25 minutes. If using a microwave, cover with a damp paper towel. Heat in short bursts, checking often. This keeps the dish nice and moist. You can use brown rice, but you need to change the cooking time. Brown rice takes longer to cook than white rice. It usually needs about 40-45 minutes. You should also add more liquid. Try using 2 and a half cups of vegetable broth instead of 2 cups. Yes, this dish can be gluten-free. Just check the labels on your ingredients. Some canned goods use gluten in their processing. Look for gluten-free black beans and broth. The other ingredients are naturally gluten-free. You can prepare this dish in advance. Cook it fully, then let it cool. Store it in the fridge for up to three days. When ready to serve, reheat it in a pot over low heat. Add a splash of broth to keep it moist. You can also freeze it for up to three months. Just thaw it overnight before reheating. This blog post covered a tasty casserole recipe with rice, beans, and veggies. You learned how to prepare ingredients, combine them, and cook the dish. Tips helped enhance flavor and avoid mistakes. We explored variations for different diets and spice levels. In the end, this dish is flexible and easy to make. Enjoy experimenting to find your perfect version. Trust me, you’ll want to make it again!

One-Pot Fiesta Mexican Rice Casserole

A delicious and easy one-pot Mexican rice casserole loaded with beans, corn, and spices.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup long-grain rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole bell pepper (red or green), diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 cups vegetable broth
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • optional Fresh cilantro for garnish

Instructions
 

  • In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the uncooked rice, chili powder, cumin, salt, and pepper to the pot, stirring well to combine all the ingredients.
  • Pour in the vegetable broth, black beans, diced tomatoes (with juices), and corn. Bring the mixture to a boil, then reduce the heat to low.
  • Cover the pot with a lid and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
  • Once the rice is tender, remove the pot from heat. Stir in the shredded cheese until melted and evenly distributed.
  • Allow the casserole to sit for 5 minutes before serving, letting the flavors meld together.
  • Garnish with fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword casserole, Mexican, one-pot, Rice, vegetarian