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Best One Pot Mexican Rice Casserole

The Best One Pot Mexican Rice Casserole is a hearty, flavor-packed dish combining rice, ground beef, tomatoes, black beans, and cheese in one skillet. This easy-to-make casserole is a perfect weeknight dinner option, bringing the bold and zesty flavors of Mexican cuisine with minimal prep and cleanup. With a hint of spice, plenty of melted cheese, and fresh toppings like cilantro and sour cream, it’s ideal for busy families, meal prepping, or anyone who loves a quick, savory meal. This one-pot recipe ensures you’ll have a delicious, wholesome dinner ready in under an hour!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 6
Calories 380 kcal

Equipment

  • Large skillet or Dutch oven with a lid
  • Mixing spoon
  • Measuring Cups and Spoons

Ingredients
  

  • 1 lb ground beef or substitute with ground turkey or chicken
  • 1 small onion diced
  • 1 bell pepper any color, diced
  • 3 cloves garlic minced
  • 1 cup long-grain white rice uncooked
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 1½ cups chicken broth or vegetable broth
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 packet 1 oz taco seasoning mix
  • Salt and pepper to taste
  • 1½ cups shredded Mexican cheese blend
  • Optional toppings: chopped cilantro green onions, diced tomatoes, sour cream, avocado slices

Instructions
 

  • Cook the Ground Beef
  • In a large skillet or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it into crumbles. Drain any excess grease if needed.
  • Sauté Vegetables
  • Add the diced onion, bell pepper, and garlic to the skillet. Sauté for 2–3 minutes until the vegetables are soft and fragrant.
  • Add Rice and Seasoning
  • Stir in the uncooked rice, taco seasoning, and a pinch of salt and pepper. Cook for an additional 1–2 minutes to toast the rice slightly, which enhances its flavor.
  • Add Liquid and Other Ingredients
  • Pour in the chicken broth, diced tomatoes (with juices), black beans, and corn. Stir well to combine, making sure the rice is evenly distributed.
  • Simmer
  • Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet with a lid, and cook for about 20–25 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
  • Add Cheese
  • Once the rice is cooked, remove the skillet from heat. Sprinkle the shredded Mexican cheese blend evenly over the top. Cover again for a few minutes to allow the cheese to melt.
  • Serve
  • Garnish with your favorite toppings like chopped cilantro, green onions, diced tomatoes, sour cream, or avocado slices. Serve warm and enjoy!

Video

Notes

  • For a spicier dish, add diced jalapeños or a dash of hot sauce when adding the other vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to maintain moisture.
  • Swap in brown rice for a healthier version, but increase the cook time by 10–15 minutes.
 
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Keyword Best One Pot Mexican Rice Casserole