Go Back
–+ servings
One-Skillet Mexican Rice Casserole

One-Skillet Mexican Rice Casserole

Delicious One-Skillet Mexican Rice Casserole combines rice, beans, and cheese in a vibrant, easy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, rinsed
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes with green chilies
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup corn, frozen (thawed)
  • 1 cup shredded cheese (cheddar or Mexican blend)

Equipment

  • Skillet

Method
 

  1. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.
  2. Stir in the rinsed rice, black beans, diced tomatoes, vegetable broth, ground cumin, and chili powder. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
  4. Stir in the thawed corn and shredded cheese, cooking until the cheese is melted.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 15g

Notes

This versatile dish can be customized with different beans or vegetables. Store leftovers in an airtight container and reheat with a splash of broth for moisture.

Tried this recipe?

Let us know how it was!