Name: One-Pot Mexican Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 cup long-grain white rice, uncooked; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes with green chilies, undrained; 1 cup frozen corn kernels; 1 small onion, diced; 2 cups low-sodium chicken broth; 1 tablespoon taco seasoning; 1 cup shredded cheddar cheese; 2 tablespoons chopped fresh cilantro (optional)

Let Me Tell You About This One-Pot Wonder…

Okay, so you know those nights when you don’t want to wash a dozen pans (who does?) and you’re already hungry enough to eat your own arm? That’s exactly when I pull out this One-Pot Mexican Rice Casserole. I still remember the first time I threw this together—my youngest was hangry, I hadn’t gotten groceries in ages, and I just chucked everything in the Dutch oven hoping for the best. Amazingly, it turned out better than half my “planned” meals. The kids call it “Mom’s Big Pot of YUM.” (Which is… well, it’s not poetry, but I’ll take it.)

I can’t say this recipe is authentic Mexican food—I mean, my abuela would probably wag her finger at the canned beans. But it’s delicious, and sometimes that’s all that matters. Plus, if you make it right, there’s enough for leftovers, which is basically my love language.

Why You’ll Love Making This

I make this when I’m tired, when my fridge is bare, or when I need to sneak veggies into my kids’ dinner (they never notice, promise). My family goes crazy for it because it’s cheesy, hearty, and, let’s be real, a little messy in a good way. Also, and this is important, there’s only one pot to clean. The first time I tried making it, I forgot to rinse the rice and it was a little mushy—still tasted great, just… you know, different. (I’ve learned from my mistakes. Mostly.)

Here’s What You’ll Need (and What You Can Swap)

1 cup long grain white rice (sometimes I use brown rice, but you’ll need more liquid and time—it’s a patience thing)
1 tbsp olive oil (or, if I’m out, I use regular vegetable oil. It’s all good.)
1 onion, diced (yellow, white, red—honestly, whatever’s rolling around in the bottom of your produce drawer)
2 cloves garlic, minced (or a healthy spoonful of the jarred stuff—no shame!)
1 bell pepper, chopped (any color; my kids think green is “spicy” so I use red)
1 can (15 oz) black beans, drained & rinsed (pinto beans are fine too; my grandmother always insisted on Goya, but any will do)
1 can (14 oz) diced tomatoes (sometimes I use fire-roasted if I’m feeling fancy)
1 cup frozen corn (fresh or canned works too—just drain it if using canned)
1½ cups chicken broth (or veggie broth—use what you’ve got)
1 tsp cumin
1 tsp chili powder (sometimes I add a pinch more, but I like a little kick)
Salt & pepper, to taste (I probably use more salt than I should, but hey)
1½ cups shredded cheese (cheddar, Monterey Jack, or whatever’s left in your cheese drawer)
Optional: sliced jalapeños, a handful of chopped cilantro, a squeeze of lime, sour cream for serving

How To Make It (Don’t Sweat The Details)

Heat up your biggest skillet or Dutch oven over medium heat, splash in the olive oil. Toss in the diced onion and bell pepper; cook till they’re a bit soft—5 minutes or so. This is where I usually sneak a taste (just onions, but still).
Add the garlic, sauté another minute. If you forget and add it with the onions, don’t worry—no one’s judging.
Stir in the rice. Let it toast for a couple of minutes, stirring frequently so it doesn’t stick (sometimes I forget and it gets a little crispy, which is actually kind of nice).
Dump in the beans, tomatoes, corn, broth, cumin, chili powder, salt and pepper. Give it a good stir. It’ll look like a hot mess right now—don’t panic, it always pulls together. Bring to a gentle simmer (not a wild boil, unless you’re into cleaning your stove).
Cover the pot, turn heat to low, and let it cook for about 20 minutes. Check once or twice to make sure it’s not sticking; if it seems dry, splash in more broth or water. On second thought, don’t open the lid too much or the rice won’t cook. Just once should be fine.
When the rice is tender (but not mushy—unless that’s your thing), sprinkle over the cheese, cover again for 2 minutes so it melts into gooey heaven.
Top with jalapeños, cilantro, or whatever you like. Serve with lime wedges or sour cream. Or both.

Some Notes (Spoken From Experience)

If you use brown rice, don’t forget to add more liquid and tack on 10-15 extra minutes. First time I tried, it was halfway between crunchy and chewy—not ideal.
Forgot to thaw your corn? Just chuck it in frozen. It’ll be fine, promise.
Once I tried it with quinoa instead of rice (tried to be healthy), and it was… odd. Not bad, just not the cozy flavor I wanted.
Sometimes I double the cheese. No regrets.

Fun Variations I’ve Played With (And One Flop)

Add cooked shredded chicken or ground beef when you stir in the liquid—makes it extra hearty (my husband calls this “Dad’s Meat Mountain”).
Swap out the beans for lentils if you’re feeling virtuous.
One time, I tossed in some leftover roasted sweet potatoes. It was weirdly good.
But don’t try adding zucchini—it got too soggy and kinda vanished. Lesson learned.

What If You Don’t Have Fancy Equipment?

I love my Dutch oven for this, but honestly, any big pot with a decent lid will work. If you don’t have a lid, I’ve been known to use a baking sheet on top. (Just don’t burn yourself taking it off!)

Storing Leftovers (If You Have Any…)

Pop whatever’s left (ha!) into an airtight container and stash in the fridge. It’ll keep for up to 3 days, but honestly, in my house it never lasts more than a day. I like reheating it in a skillet so it gets a little crispy on the bottom. Microwaving works too, if you’re in a rush.

How I Like to Serve It

I usually plop a big scoop in bowls, squeeze over lime, and let everyone add their own toppings. Sometimes we make a little “toppings bar” with avocado, salsa, and crushed tortilla chips. My sister insists on eating hers with a side of homemade guac (can’t say I blame her).

Things I’ve Learned (Sometimes The Hard Way)

Letting the rice sit for 5 minutes off the heat makes it fluffier. I once tried serving it right away—big mistake, it was kinda gluey.
If you skimp on the salt, the flavors don’t pop as much. I used to be timid but now I’m a little bolder with it.
Don’t try to cook this uncovered—the liquid evaporates too fast and you get crunchy surprise bites at the bottom.

FAQ—Because People Actually Ask Me These

Can I make this ahead? Yep, you totally can! I think this tastes even better the next day, after everything’s had a chance to mingle. Just reheat gently so you don’t dry it out.

Is it spicy? Not really, unless you go heavy on the chili powder or add jalapeños. My kids are spice-wimps, so I keep it mild.

Can I freeze leftovers? Sure, but rice can get a little weird after freezing. If you don’t mind that, go for it (sometimes I do, sometimes I don’t—depends on the week).

What should I serve with it? Honestly, it’s a full meal, but if you want to round things out, a simple green salad or some roasted veggies work great. Or just chips and salsa, if you want to keep it chill.

Does it work with cauliflower rice? I tried it once, and… eh. It gets watery. If you’re determined, maybe sauté it first to get out some moisture. Maybe I did it wrong, though!

Oh—digression time. Last summer, I made this and my neighbor dropped by to borrow a cup of sugar (who actually does that anymore?) and ended up staying for dinner. She asked for the recipe and now says she makes it every week. So, yes, this is serious neighbor-bonding food.

If you want to see the original inspiration for my version, check out Budget Bytes’ one-pot recipe. I’ve borrowed and adapted it more times than I can count!