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Easy Cheesy One-Pot Mexican Rice Casserole

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A quick and easy one-pot Mexican rice casserole loaded with cheese, beans, and bold flavors, perfect for weeknight dinners and potlucks.

Ingredients

Scale
  • 1 ½ cups long-grain white rice (uncooked)
  • 3 cups chicken broth (or vegetable broth for vegetarian)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 green bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and freshly ground black pepper, to taste
  • 4 oz cream cheese, softened
  • 2 cups shredded Mexican blend cheese
  • A handful fresh cilantro, chopped (optional)
  • Lime wedges, for serving

Instructions

  1. Prep your ingredients: Dice the onion, bell pepper, and mince the garlic. Drain and rinse the black beans. Measure out your rice, broth, and spices. This should take about 10 minutes.
  2. Heat the oil: In your large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering but not smoking.
  3. Sauté veggies: Add the diced onion and bell pepper. Cook, stirring occasionally, for 4-5 minutes until softened and fragrant. Toss in the garlic and cook for another 30 seconds to 1 minute until aromatic.
  4. Add rice and toast: Stir in the uncooked rice, chili powder, cumin, salt, and pepper. Cook for 2 minutes, stirring constantly to coat the rice and toast it slightly.
  5. Add liquids and beans: Pour in the chicken broth and diced tomatoes with green chilies. Stir in the black beans and frozen corn. Bring the mixture to a gentle boil.
  6. Simmer and cover: Reduce heat to low, cover with the lid, and let it simmer for 18-20 minutes until the rice is tender and most liquid is absorbed.
  7. Finish with cheese and cream cheese: Remove the lid and dollop softened cream cheese evenly over the top. Sprinkle shredded Mexican blend cheese all over. Cover again and cook on low for 5 more minutes until cheese melts.
  8. Garnish and serve: Turn off heat and sprinkle chopped fresh cilantro over the casserole. Serve with lime wedges on the side.

Notes

If rice looks dry before adding cheese, add a splash more broth or water. For a crispy edge, remove lid after adding cheese and cook uncovered for last few minutes. Use brown rice with longer cooking time and more broth if preferred. Dairy-free options include vegan cream cheese and cheese alternatives.

Nutrition

Keywords: Mexican rice casserole, one-pot dinner, cheesy casserole, easy weeknight meal, Mexican comfort food

Find it online: https://emmaoven.com/easy-cheesy-one-pot-mexican-rice-casserole-recipe-for-perfect-weeknight-dinner/