Ina Garten One Pot Mexican Rice Casserole Recipe
The Ina Garten One Pot Mexican Rice Casserole Recipe is a delicious, easy and hearty meal. This casserole is full of rice, beans, vegetables, cheese and flavorful spices.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 cup long-grain rice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes with green chiles
- 2 cups vegetable or chicken broth
- 1 cup frozen corn
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Optional: chopped fresh cilantro and lime wedges for serving
Instructions
Heat the Olive Oil
- In a large skillet or oven-safe pan, heat olive oil over medium heat. Add onion and bell pepper. Cook until soft, about 5 minutes.
Add Garlic and Spices
- Stir in minced garlic, chili powder, cumin, paprika, salt and black pepper. Cook for 1–2 minutes to release the aromas.
Add Rice and Broth
- Add rice to the pan and stir to coat with oil and spices. Pour in diced tomatoes and broth. Mix well and bring to a gentle simmer.
Add Beans and Corn
- Stir in black beans and corn. Cover the pan with a lid and cook over low heat for 20–25 minutes until rice is tender.
Add Cheese
- Remove the lid and sprinkle shredded cheese evenly over the rice. Cover again for 2–3 minutes until the cheese melts completely.
Garnish and Serve
- Sprinkle chopped cilantro on top and add lime wedges if desired. Serve warm directly from the pan for a family-style meal.
Notes
- Use fresh vegetables when possible for better flavor.
- Rinse beans to reduce sodium and improve taste.
- Cover the pan while cooking rice for even cooking.
- Use an oven-safe skillet if you want to finish under the broiler.
- Taste and adjust seasoning at the end.