One Pot Mexican Rice Casserole
Good old Mexican comfort food made in a single pan – even the rice gets cooked right in the pot!
It’s no surprise that I’m a bit obsessed with one pot meals. Then there’s my other love affair with Mexican food. So you know that I couldn’t help combining my two loves into the most glorious one pot mexican casserole.
Not only does this come together in a single pot but it’s chockfull of fun veggies – all of which you can customize to your liking. But the more veggies, the better! You can even substitute brown rice to make it even healthier.
When ready to serve, you can eat this right out of the pan or even use it as a dipping base with tortilla chips. We loved it both ways, and the leftovers taste even better the next day!
Good old Mexican comfort food made in a single pan - even the rice gets cooked right in the pot!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels, frozen, canned or roasted
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 cup white rice*
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes.
- Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
- Stir in cheese until melted through, about 1-2 minutes.
- Serve immediately, garnished with cilantro, if desired.
*Brown rice can be substituted but cooking time may have to be increased as needed.*