Garlic Butter Chicken Bites

One Pot Mexican Rice Casserole – A Flavor-Packed Weeknight Dinner

Craving bold, zesty flavors without spending hours in the kitchen? This One Pot Mexican Rice Casserole is the answer! It’s a hearty, satisfying dish made with seasoned ground beef, fluffy rice, black beans, corn, melty cheese, and plenty of spices – all cooked together in one pot. Easy cleanup, minimal prep, and big flavor make this recipe a weeknight hero. It’s perfect for busy families, potlucks, or anytime you want a Mexican-inspired comfort meal with less effort and more taste.  

Why You’ll Love This Recipe

• One pot wonder: Everything cooks together, so cleanup is a breeze.
• Family-friendly: A warm, cheesy casserole everyone will love, from kids to adults.
• Customizable: Swap proteins, adjust the spice level, or add extra veggies.
• Budget-friendly: Uses simple, pantry-staple ingredients to create a filling meal.
• Great for leftovers: Tastes even better the next day and reheats beautifully.

Ingredients

Base Ingredients

• 1 pound ground beef (or ground turkey/chicken)
• 1 cup long-grain white rice (uncooked, not instant)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (14.5 oz) can diced tomatoes with juice
• 1 (4 oz) can diced green chilies (optional for extra heat)
• 2 cups low-sodium beef broth or chicken broth
• 1 cup shredded cheddar cheese (or Mexican blend cheese)
• 1 tablespoon olive oil

Spices & Seasonings

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional for heat)

Step-by-Step Instructions

1) Brown the Meat

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Drain excess grease if needed.

2) Add Spices

Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Let the spices toast for 1–2 minutes to deepen their flavor and coat the beef evenly.

3) Build the Base

Add rice to the skillet and stir to coat it with the seasonings and beef. Pour in diced tomatoes (with their juice), broth, green chilies, black beans, and corn. Mix thoroughly to combine.

4) Simmer Until Tender

Bring the mixture to a gentle boil. Reduce the heat to low, cover, and let simmer for 20–25 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed. If the rice needs more time, add a splash of broth and continue cooking for a few extra minutes.

5) Add Cheese & Serve

Turn off the heat and stir in half of the shredded cheese. Sprinkle the remaining cheese over the top, cover the skillet, and let sit for 2–3 minutes to melt. Garnish with chopped cilantro, sour cream, or sliced jalapeños before serving.

Pro Tips for Success

• Use a heavy-bottomed pot: It helps prevent the rice from sticking and burning.
• Toast the spices: Briefly cooking the spices in oil before adding liquids boosts flavor.
• Check the rice: If the liquid evaporates too quickly, add extra broth as needed.
• Customize the heat: Add jalapeños, chipotle powder, or extra chili powder for spicier results.
• Don’t overmix: Stir gently once the rice is tender to avoid mushy texture.

Serving Suggestions

• Top with diced avocado, sour cream, and salsa for a restaurant-style finish.
• Serve with warm tortillas or tortilla chips for scooping.
• Add a side salad with lime vinaigrette for a refreshing contrast.
• Pair with Mexican street corn for a complete fiesta-inspired meal.

Variations to Try

• Chicken version: Swap ground beef for shredded rotisserie chicken or ground chicken.
• Vegetarian option: Skip the meat and double the beans for a hearty, plant-based dish.
• Brown rice: Use brown rice but increase broth by 1/2 cup and cooking time by 10 minutes.
• Extra veggies: Stir in diced bell peppers, zucchini, or spinach for more nutrition and color.

Make-Ahead & Storage

• Make ahead: Cook fully, cool, and store in the fridge for up to 4 days. Reheat on the stove with a splash of broth.
• Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight before reheating.
• Meal prep: Pack individual servings into containers for quick lunches.

Frequently Asked Questions

Can I use instant rice?
Instant rice will cook faster, but the texture may be mushy. Adjust liquid by reducing broth by 1/2 cup and simmer for only 10–12 minutes.

How do I make it spicier?
Add more chili powder, jalapeños, or a splash of hot sauce to kick up the heat.

Can I use quinoa instead of rice?
Yes! Substitute equal parts quinoa for rice. Cooking time will be slightly shorter, about 15–18 minutes.

Nutrition Snapshot (Approx. 6 servings)

• Calories: ~390
• Protein: 24 g
• Carbohydrates: 38 g
• Fat: 15 g
• Fiber: 7 g

Final Thoughts

This One Pot Mexican Rice Casserole is the perfect weeknight solution. It delivers big, bold flavors with minimal cleanup and simple ingredients. Whether you customize it with chicken, keep it vegetarian, or spice it up to your liking, this dish is endlessly adaptable and always satisfying. Plus, it’s budget-friendly and reheats beautifully, making it ideal for meal prepping or feeding a crowd. Once you try it, you’ll see why this recipe deserves a permanent spot in your dinner rotation. 

Tips for Scaling the Recipe

This recipe is easy to adapt whether you're cooking for two or feeding a crowd. Here’s how to scale it up or down without losing flavor:

• Double batch: Use a large Dutch oven or stockpot and simply double each ingredient. Increase simmer time slightly to ensure the rice cooks evenly.
• Half batch: Halve the ingredients but keep cooking time the same, checking rice texture near the end.
• Serving a crowd: Transfer cooked casserole to a slow cooker set on “warm” to keep it hot during parties or potlucks.
• Freezer meal prep: Freeze single servings for quick grab-and-go lunches or dinners.

Why Homemade Beats Takeout

While takeout might be tempting, homemade Mexican rice casseroles have many advantages. You can control the quality of ingredients, customize the spice level, and save money. Plus, making it at home means you can adjust the recipe to your dietary preferences, such as gluten-free, dairy-free, or vegetarian. The flavors are fresher, and there are no mystery ingredients – just wholesome, delicious food made with care. Once you try this homemade version, takeout will never taste the same.

Extended Storage & Reheating Guide

Proper storage ensures that your casserole stays fresh and delicious even after a few days:

• Refrigerate: Store in airtight containers for up to 4 days. Let the casserole cool completely before sealing to prevent excess moisture.
• Freeze: Portion into freezer-safe bags or containers. Label with the date and use within 2 months for best flavor.
• Reheat: Warm gently on the stovetop with a splash of broth or in the microwave, stirring halfway through to ensure even heating.
• Prevent dryness: Add a tablespoon of broth or water before reheating to keep the rice soft and moist.

Cultural Inspiration

The flavors in this dish are inspired by traditional Mexican cuisine, which is known for its rich use of spices, beans, corn, and rice. While this casserole is an Americanized version designed for convenience, it still highlights classic ingredients like cumin, chili powder, and smoky paprika. The one-pot method makes it accessible for busy cooks while honoring the bold, layered flavors that make Mexican food so beloved around the world.

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