Mexican Rice Casserole is a simple recipe that comes together in One-Skillet in just 30 minutes. A one pot meal featuring your favorite Mexican flavors that cooks all in one pan. You can't beat that! It is a quick and easy weeknight dinner option with little clean up!
This recipe has been a family favorite for several years now. It is either on the menu or in the freezer ready to pull out for quick lunches every week.
I can not tell you how many days have slipped by and I was able to pull something together from the pantry. One of my favorites is this 5-Ingredient Lazy Day Chili.
I put this together one day when I didn't have anything ready for dinner one night. I grabbed a few cans from the pantry and some ground beef and I whipped up the most amazing chili.
It is so good and so easy that it is now my go-to chili and everyone who has ever tried it goes crazy over it.
Our Mexican Rice Casserole received 4 thumbs up from our very picky 6 year old (apparently the toes count too, who knew?). NOTE: We originally shared this post almost 3 years ago. She is almost 9 now and it is still one of her favorites!
I even packed up a One Skillet Mexican Rice Casserole meal to take to one of our best friends tomorrow.
Munchkin informed me that she needed her own meal and I had to take a bowl out of the meal we were delivering for her. Apparently my daughter had plans for leftovers. LOL
I actually make this quite often and let the casserole cool for a while and then scoop 3 tablespoon portions of it onto a baking sheet topped with a silpat mat and flash freeze them for 4 hours to overnight. Then I toss them in a 1 gallon freezer bag for easy lunches. It is ALWAYS in my freezer and my favorite meal to bring to friends!
Perfectly seasoned ground beef comes together with tomatoes, black beans, corn, jalapenos and rice to create this absolutely simple recipe that will knock your socks off. Smoky, spicy and so hearty.
Our simple one pot Mexican meal is sure to be on your table again and again!
Helpful Tips to make One Skillet Mexican Rice Casserole:
- Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.
- Using fire-roasted tomatoes in place of crushed or diced tomatoes gives recipes a depth of flavor that makes you think it cooked all day long.
- If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles.
- Our favorite toppings are a dollop of sour cream or guacamole.
What you will need to make One Skillet Mexican Rice Casserole:
- 10" Skillet-
- New Mexico Chile Powder - This is one of my favorite spices. See the notes above.
- Fire Roasted Diced Tomatoes are a life saver in the kitchen. They add that 'cooked all day flavor' in a quick and easy dinner like this one!
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite one-pot wonder recipes:
One-Pot Cheese Italian Pasta and ChickenOne Pot Cheesy Pasta and Sausage,
One Pot Mexican Pasta and Sausage
See how easy this One-Pot Mexican Rice Casserole is to make. Watch the video!!!
Yield: 6
One Skillet Mexican Rice Casserole
One Skillet Mexican Rice Casserole is a simple recipe that comes together in just 30 minutes. A one pot meal featuring your favorite Mexican flavors that cooks all in one pan. You can't beat that! It is a quick and easy weeknight dinner option with little clean up!
prep time: 15 MINScook time: 15 MINStotal time: 30 mins
Ingredients
- 1 pound lean ground beef
- 1 1/2 teaspoons kosher salt, divided
- 2 teaspoons New Mexico chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 1 (15 ounce) can low-sodium black beans, rinsed and drained
- 1 (14.5 ounce) can fire roasted tomatoes with garlic
- 1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)
- 1 (4 ounce) can fire roasted diced jalapenos
- 1 cup jasmine rice
- 2 cups water
- 8 ounces Colby jack cheese, shredded
- optional garnish: fresh cilantro, chopped
Instructions
- Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
- Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
- Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
- Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
- Sprinkle with cilantro. Serve and enjoy!
DONNA'S NOTES
- If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.
Originally published February 2016, updated and republished June 2020.
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