Easy One Pot Mexican Rice Casserole
The secret to this casserole is allowing the rice to cook directly in the savory juices of the beef and spices, ensuring every grain is infused with maximum flavor.
⏱️ Recipe Details
- Yields: 4–6 servings
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Difficulty: Very Easy
🛒 The Ingredients
The Base:
- 1 lb Ground Beef
- 1 cup Long-Grain White Rice, uncooked
- 1 Small Onion, diced
- 2 cups Beef or Vegetable Broth
The Flavor & Texture:
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 cup Corn Kernels (fresh, frozen, or canned)
- 1 cup Salsa (your choice of heat level)
- 2 tbsp Taco Seasoning
- 1 1/2 cups Shredded Mexican Blend Cheese
👩🍳 Step-by-Step Instructions
1. Brown the Beef
In a large skillet over medium-high heat, brown the ground beef with the diced onions until the meat is no longer pink. Drain any excess grease from the pan.
2. Season and Toast
Stir in the taco seasoning and the uncooked rice. Let the rice toast slightly with the beef for 1–2 minutes to enhance its nutty flavor.
3. Simmer to Perfection
Add the broth, salsa, black beans, and corn. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15–18 minutes until the rice is tender and the liquid is absorbed.
4. The Cheesy Finish
Remove the lid and sprinkle the shredded cheese evenly over the top. Replace the lid for 2–3 minutes, or until the cheese is completely melted and bubbly.
5. Serve
Garnish with fresh cilantro, sliced jalapeños, or a dollop of sour cream if desired, and serve straight from the pan.
