This One Pot Mexican Rice Casserole recipe combines all the flavors of a traditional Mexican feast in one incredible dish. The best part? It’s all made in just one pot, making cleanup a breeze. A fragrant mix of rice, tender chicken, savory spices, and colorful vegetables come together to create a mouthwatering meal that will have your taste buds dancing.

It’s the perfect dinner option for busy weeknights when you want something delicious and satisfying with minimal effort. Trust me, once you try this One Pot Mexican Rice Casserole, you’ll be hooked!

Ingredients Needed for This Recipe

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (frozen, canned, or roasted)
• 1 can (14.5-ounce) petite diced tomatoes, undrained
• 1 cup white rice (brown rice can be substituted)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro leaves

Instructions for Making One Pot Mexican Rice Casserole

1. Heat olive oil in a saucepan over medium-high heat. Add garlic, onion, and bell pepper, cooking and stirring frequently until onions are translucent, about 2-3 minutes.
2. Stir in zucchini and corn until tender and heated through, about 2 minutes.
3. Add diced tomatoes, rice, chili powder, cumin, and 1 1/2 cups water; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
4. Stir in cheese until melted, about 1-2 minutes.
5. Serve immediately, garnished with cilantro if desired.

Tips for Perfecting the Recipe

Rice Quality: Use high-quality long-grain rice for the best texture. It’s less likely to become mushy compared to short-grain varieties.

Sautéing Aromatics: Properly sauté the garlic, onion, and bell pepper until they are fragrant and translucent. This step is crucial for developing the base flavor of the dish.

Vegetable Consistency: Cut the vegetables (like zucchini and bell pepper) into uniform sizes for even cooking.

Liquid Ratio: Be precise with the liquid ratio to the rice. Too much liquid can make the rice soggy, while too little can leave it undercooked.

Simmering: Simmer the rice on low heat and resist the urge to open the lid frequently. This ensures even cooking and helps the rice absorb flavors better.

Seasoning: Adjust the seasoning like chili powder, cumin, salt, and pepper according to your taste. It’s better to start with a smaller amount and add more as needed.

Cheese Quality: Use freshly grated cheese instead of pre-shredded cheese for better melting and flavor.

Garnishing: Fresh cilantro adds a burst of flavor and color. Don’t skip it unless you have a strong preference against cilantro.

Resting the Dish: Let the casserole rest for a few minutes after cooking. This allows the flavors to meld together better and the rice to settle.

Customization: Feel free to add other ingredients like black beans, cooked chicken, or ground beef to make the dish heartier.

Serving Suggestions

Garnishes: Enhance the dish with fresh garnishes like chopped cilantro, diced avocados, a squeeze of lime juice, or a dollop of sour cream. These add freshness and a creamy texture that balances the flavors.

Side Salads: Serve with a light side salad, such as a green salad with a citrus vinaigrette or a traditional Mexican coleslaw. The crispness of the salad will contrast nicely with the richness of the casserole.

Tortilla Chips or Bread: Offer tortilla chips or warm, crusty bread on the side. These are great for scooping up the casserole and add a satisfying crunch.

Beans: A side of refried beans or black beans would complement the casserole well, adding protein and fiber.

Grilled Vegetables: Serve with grilled vegetables like bell peppers, onions, and zucchini for a smoky flavor and added nutrition.

Cheese Toppings: Offer additional cheese toppings like queso fresco or Monterey Jack for guests to sprinkle on top.

Rice or Quinoa: For an even heartier meal, serve alongside plain rice or quinoa, which can absorb the flavors of the casserole.

Frequently Asked Questions

Can I use a different type of rice? Yes, you can use different types of rice such as brown rice or basmati. However, cooking times and liquid ratios may vary, so adjust accordingly.

Is it possible to make this dish vegetarian? Absolutely. You can omit any meat and use vegetable broth or water. Add more vegetables or a protein substitute like tofu or beans.

Can I add meat to this casserole? Yes, you can add cooked chicken, ground beef, or even chorizo. Make sure the meat is cooked before adding it to the casserole.

How can I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a little water or broth if needed.

Can I freeze this casserole? Yes, this casserole can be frozen. Cool it completely, then store in freezer-safe containers. Thaw in the refrigerator overnight and reheat as above.

One Pot Mexican Rice Casserole

This One Pot Mexican Rice Casserole recipe combines all the flavors of a traditional Mexican feast in one incredible dish.

No ratings yet

PRINT PIN RATE

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 onion diced
• 1 red bell pepper diced
• 1 zucchini diced
• 1 cup corn kernels frozen, canned, or roasted
• 1 can 14.5-ounce petite diced tomatoes, undrained
• 1 cup white rice brown rice can be substituted
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Kosher salt and freshly ground black pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Heat olive oil in a saucepan over medium-high heat. Add garlic, onion, and bell pepper, cooking and stirring frequently until onions are translucent, about 2-3 minutes.
• Stir in zucchini and corn until tender and heated through, about 2 minutes.
• Add diced tomatoes, rice, chili powder, cumin, and 1 1/2 cups water; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
• Stir in cheese until melted, about 1-2 minutes.
• Serve immediately, garnished with cilantro if desired.