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Easy One-Pot Cheesy Mexican Rice Casserole

Close-up of a bubbling Mexican rice casserole topped with melted cheddar cheese in a white baking dish.
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This easy Mexican rice casserole uses one pot for simple cooking and cleanup. It is a hearty, cheesy Tex-Mex comfort food dinner perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey/chicken)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Mexican cheese blend (or cheddar)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the ground beef and cook until browned. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the cream of chicken soup, Ro-Tel, black beans, corn, uncooked rice, chicken broth, taco seasoning, cumin, salt, and pepper into the skillet. Mix everything well to combine.
  5. Bring the mixture to a simmer, stirring occasionally. Once simmering, cover the skillet tightly with a lid or aluminum foil.
  6. Transfer the covered skillet to the preheated oven and bake for 30 minutes.
  7. Remove the skillet from the oven. Remove the cover and stir the rice mixture gently. Sprinkle the shredded cheese evenly over the top.
  8. Return the casserole to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the Mexican rice casserole rest for 5 minutes before serving.

Notes

  • For a chicken version, substitute the ground beef with 2 cups of cooked, shredded chicken. Add the cooked chicken when you add the broth and seasonings.
  • If you do not have an oven-safe skillet, you can cook the mixture on the stovetop until the liquid is absorbed, then transfer it to a prepared baking dish before topping with cheese and baking until melted.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-mexican-rice-casserole-recipe/

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