Damn Delicious

One Pot Mexican Beef and Rice Casserole

An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!

One Pot Mexican Beef and Rice Casserole - An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!

I love New York City.

I love the architecture of the old apartment buildings with the fire escapes.

The pretty Fall leaves.

The perfect crisp breeze when you’re walking through Central Park.

But really, there’s no place like home.

Plus, I’m sure my body can’t possibly stuff in any more Levain cookies.

I mean…

Let’s be honest here.

That’s the real reason why I’m going home.

Because I cant. stop. eating those cookies.

And now that I am back in Los Angeles, I can’t stop eating this Mexican skillet dinner.

I’ve already had it for breakfast, lunch and dinner.

And then another Levain cookie for dessert.

Yes, I obviously took a box of cookies home with me.

One Pot Mexican Beef and Rice Casserole - An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!

One Pot Mexican Beef and Rice Casserole

An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!

15 minutes25 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 1 cup rice
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  2. Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
  3. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  4. Serve immediately, garnished with tomato, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 418.2 Calories from Fat 161.1
% Daily Value*
Total Fat 17.9g 28%
Saturated Fat 9.0g 45%
Trans Fat 0.2g
Cholesterol 63.0mg 21%
Sodium 872.8mg 36%
Total Carbohydrate 39.9g 13%
Dietary Fiber 6.1g 24%
Sugars 3.9g
Protein 25.4g 51%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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148 comments

  1. Rated 5 out of 5

    This is very good. Served with homemade tortillas. But you must add 2 cups of broth or water for one cup of rice. That’s the standard ratio to cook rice.  I’d definitely recommend this recipe. 

  2. Rated 4 out of 5

    This is delicious, I added a cup of water with the lime juice to help cook the rice. We used it as a soft taco filling with an avocado salad. 

  3. Rated 5 out of 5

    We loved this! We added an extra can of diced tomatoes and left out the cheese to lower calorie count. It’s now a go to recipe. Thanks!

  4. Rated 5 out of 5

    kids each ate 3-4 servings, neither of them wanted to even eat it while I described what I was making…..caught them sneaking it later!!

  5. Rated 5 out of 5

    I stuffed the cooked meat/rice/veggie mixture into tortillas and rolled them into large burritos. Then I put burritos into a casserole dish and covered them with red enchilada sauce. Baked for 15 minutes, then topped with the cheese and baked another 5-10 minutes. It’s divine. It makes a lot of burritos though, so I’m going to try rolling a few up and freezing for later.

  6. Rated 5 out of 5

    Awesome, but I used minute rice after reading some reviews, just great thanks

  7. Rated 5 out of 5

    Truly #damndelicious

  8. Rated 5 out of 5

    I will start with, I never leave reviews on recipes I find online (and I scour the internet daily looking for recipes). This was AWESOME!!! Easy, flavorful, and went perfect on some home fried corn tortillas. Only things I did different which don’t make much difference, I used chicken broth instead of the vegetable broth, and I used the Southwest corn by Del Monte. I think I was more excited these are all ingredients that I always have on hand. GREAT for a last minute throw together dinner. I made it Tuesday, and am going camping this weekend and making it for the group for lunch this Saturday.

  9. Rated 5 out of 5

    I made ONE recipe from this site about 3 weeks ago. And ever since then, I reference this site DAILY. I have made something from your website, everyday, for 3 weeks. Each recipe, you’re killing it.

    This, was hearty, and spicy enough, and picture perfect. The dish was beautiful. Served this with jalapeno cornbread. And man. It was insanely good. Plenty of leftovers. But it was so good, we wanted to eat it all.

    I absolutley love your recipes.

  10. Rated 3 out of 5

    I love this recipe. I have two problems. 1) It takes much longer for the rice to cook then the recipe says. 2) I think it needs more liquids. It often burns on the bottom. It tastes really good. I want to know if there is a secret to getting the rice to cook and the bottom not burning.

    • Same here. The rice wasn’t cooking and I think it needed more liquids. The bottom is also burning. Sad face.

      • Yes- the rice def needs longer than stated and I used beef broth and just kept adding it as I saw it needed more liquid. It’s def more like a half hour for the rice to be fully cooked, if not a little longer. I kept trying it to know when it was done. But the flavor is AWESOME!!! So it’s worth another go at it for sure. I’ve made it several times now and plan on it taking an extra 15-20 min or so. 

  11. Rated 4 out of 5

    We loved be the addition of beans and corn to this recipe. I did add an extra can of diced tomatoes, skipped the cheese and cilantro, and forgot to buy a lime. Next time we will try  the lime juice. Quick and good.

  12. Rated 5 out of 5

    Great taste! I substituted black olives in place of black beans to mine and served to my kids, (who hate everything!), on tortillas with ranch and super blend veggies. Complete success!

  13. Rated 3 out of 5

    Thanks to COVID-19 I’m stuck in the house and having to be a little bit more resourceful with my groceries. I had all the ingredients for this dish laying around, and I used the ground beef I was saving for lasagna. I made this dish exactly as written, which I always do the first time I make a recipe – then the next time I try it, I adjust to my taste. This casserole was not as flavorful as I was hoping for – I think the seasoning needs to be bumped up. I honestly think you could use two packs of taco seasoning for the size of this casserole (but low sodium because those things are packed with salt) and omit the additional chili powder and cumin. The broth/beans/corn don’t do the rice any favors in terms of flavor. We’re in Texas, and my family loves Mexican food but last night when I made this, I got a lot of silent eaters, but no compliments, which is not a good sign in my house. Maybe we found it a bit bland because we’re surrounded by incredible Mexican food here in Houston and we’re biased? I don’t know. I love Damn Delicious and most meals I make from this blog are a hit, just this one needed a bit of adjusting in my opinion.

    • I had the same problem the first time I tried this (I also love Mexican food). This time, I drained the excess fat in the first step before adding the taco seasoning and it made a world of difference! 

  14. Rated 5 out of 5

    Easy to make and so tasty to eat! The cilantro and corn make it taste super fresh and this is everything you love about a big fat stuffed burrito without the shell!

  15. Rated 5 out of 5

    This dish is really one damn delicious. My family loves it. We had guacamole on the sides. Whatta perfect dinner

  16. This dish was damn delicious!!

  17. Could I use either beef broth or chicken broth instead of vegetable broth?

  18. Rated 4 out of 5

    I made this about 3 weeks ago and my husband and my son ate it up. So I’m making it again tonight!

  19. Parboiled rice works best in my opinion.

  20. Would be nice if rice type was noted. 20 min or 50 min. Or the Mahatma jasmine is about 12 min. Going to wing it tonight.

  21. Rated 5 out of 5

    Very good!  I added green pepper because I has a few!  Will make again.

  22. Rated 5 out of 5

    This was delicious!
    We are vegetarian, so I substituted the meat for veggie sausage patties, and added some diced peppers.
    We had the dish cook for 16 minutes, and then after checking the rice left it to cook for another 10 minutes. The rice got closer to done, but not quite all the way done. I wish I had added another 1/2 cup of broth as my instincts were telling me to.

    I will make a notation on the recipe printout to add the 1/2 cup additional broth or water.
    Will definitely make again!

  23. Rated 4 out of 5

    This was good takes forever to cook though. I made it for my family as the first meal i cooked on my own and they couldn’t stop commenting on the delicious aroma it had definitely will be making again. 

  24. Trying this tonight – just about everyone commented that they had to add liquid. From my experience 1 c rice always requires 1 1/2 to 2 c liquid depending on the type of rice. I think the water was a typo or the recipe should call for Minute Rice which uses the 1 to 1 measurement. Also, cooking rice from scratch is usually 18 – 20 minutes.

  25. Rated 5 out of 5

    This is delicious. I substituted Knorr’s Mexican Rice Side packet for even more flavor and increased the broth to a full can and it’s perfect.

  26. Rated 5 out of 5

    Made this for dinner, there were no leftovers lol! Everyone loved it! Big hit with all!

  27. Rated 4 out of 5

    Very good and great for leftovers…I skipped the canned chilies as my spouse does not like it too spicy . but I used a cup and a half of rice, added a large can of diced tomatoes and adjusted the liquid broth accordingly+ a diced green pepper. + mushrooms. I will try this later on using small cooked shrimp instead of hamburger. Just some ideas..

  28. Rated 5 out of 5

    Simple to make. Full of flavor but not too hot. I did add a cup of water as it seemed dry. Came out perfect!

  29. Rated 5 out of 5

    This is similar to the One Pan Mexican Quinoa, which I LOVE (cold). 2 parties this weekend – I’m making the Quinoa for a quinoa-averse crowd in an attempt to sway them. If they aren’t convinced and there are enough leftovers, I’m adding ground beef with taco seasoning and melting the cheeses on top to bring a quinoa-version of this dish to the next party. Suck it, ancient-grain haters! haha

  30. Rated 4 out of 5

    This recipe is delicious. The rice takes MUCH LONGER than 16-18 minutes to cook. It has been simmering for 40 minutes for me and it is still not soft. I also tripled the amount of liquid in order to cook the rice. Otherwise, the dish is delicious, but the recipe is not quite accurate.

  31. Rated 4 out of 5

    I really enjoyed this recipe, nice and easy and very good.  The 1st time I made this,  I had to add more liquid to get the rice to fully cook.  The 2nd time I used canned corn and tomatos and did not drain them. I also doubled up the broth to 2 cups.  Everything cooked up nice in about 20 minutes.

  32. A nice weekday meal and very tasty. The only issue I had was the rice did not cook timely. Next time I will add cooked rice to the meat mixture .

  33. Rated 4 out of 5

    I’m a big fan of the one pot lemon butter chicken (it’s on my rotating menu!), and made me become a fan of this website. Made this tonight – I did alter as I was contemplating this and the Skinny Mexican Casserole that my boss loved! So I did a bit of both and leaned on this because I happened to have one cup of left over home made chicken broth. The changes I made was using Mexican chorizo (out of the casing) instead of beef, and I added in 1 poblano pepper and 1 red pepper. I also added more spices like chipotle powder, ancho powder in combination with my housemade taco seasoning just as a personal preference. Perfect meal for meal prepping!

    Since there are a lot of “what kind of rice?” I used Jasmine rice and had fantastic results.

  34. Rated 5 out of 5

    Making chicken enchiladas and this would go nicely with it.  Some stores here in Texas carry brown Basmati rice. I always have the white Basmati rice but maybe for this I’ll try the brown variety. 

  35. Rated 5 out of 5

    Love this recipe! I double it and then the next day eat it with two fried eggs over it. Delicious!

  36. Rated 5 out of 5

    OMG this is absolutely delicious! Followed directions exactly and it came out perfect. This is only the first recipe I have seen of yours and I look forward to trying more in the future. Thank you for saving dinner

  37. Made this with uncle bens 20 min brown rice. It was delicious! Can’t wait to make it again. 

  38. This was sooo yummy.
    And colorful too
    Can’t wait to eat the leftovers today.

  39. Made this last night. It was amazing. Everyone got seconds, and cleaned out the skillet, even my picky eater.
    Only substitution I made was regular diced tomatoes vs. Rotel, as my kids aren’t fans of any kind of chiles.
    Also, just a suggestion: You should probably update the recipe to say “Basmati rice”, which i’m guessing is what you used from the comments, as other types of rice require more water and/or cooking times. I used long-grain white rice, and that usually needs 2:1 water to rice, so 1 cup broth wouldn’t have been enough.

  40. We enjoyed this. Ground turkey in place of beef though and Trader Joe’s taco seasoning replaced the other spices since it has them included. I added chopped bell pepper too. We topped with avocado instead of cheese. Don’t forget the squeeze of lime!

  41. This is great!   Very tasty.  Easy to make.  Used packaged grated cheddar jack cheese which helped with time crunch.  Added 1 cup water necessary to cook rice.  Will serve with cornbread next time.  And maybe have sliced black olives on the side to sprinkle on top.

  42. How do you change the directions if you want to use cooked rice? 

  43. This is such a great recipe! I make it every week now! It’s so easy and so good!!! Thank you so much!!

  44. Oh my goodness. My family went WOW last night when I made this delightful and flavorful dinner. We love it! It will be one of my go to meals now. Thank you so much. Yummy

  45. Love this recipe. Made it for dinner tonight. It was delicious. Just added 7 more minutes for the rice.

  46. OMG. I was looking at this recipe when I saw your video with the red skin potatoes, cheese, bacon, and ranch seasoning. Now I have to buy some potatoes. It looks wonderful. I plan on making this casserole for dinner. I love the one pot idea.

    BTW, your site is awesome.

  47. I made this tonight and we loved it. I hate to cook and this was so easy and quick. I serve 5 so I used 3 cups rice and adapted the rest. I also cooked it in a casserole dish in the oven. Thank you for this quick and easy recipe. I referenced you in my blog, address below.

  48. I’m adding the taco seasoning. You don’t specify whether we should add water, per the directions on the seasoning package, or not. I’m assuming not. Hope that this works!!!

  49. Gonna try this tonight, having my grandparents over for supper. Made your pizza pasta pot last night & obviously loved it!!
    Quick question- can I use chicken broth instead of veggie? And finally, what do you think about substituting seasoned beef for fajitas instead of ground beef for this?

  50. This was an amazing and easy dinner! The only change I made was that I made my own taco seasoning! Will make this again!

  51. I’m about to make this dish. But I don’t have VEGETABLE BROTH . Can I substitute it for chicken broth or water? Please help. Thank you

  52. I made this on Monday and it was great! However, I do think it was even better Tuesday and Wednesday. Will definitely be making this again! Thank-you!!

  53. so  disappointed in this recipe. I knew I should have made the rice separate. I followed the recipe to the t and the rice was not cooked. I’m up to 2c total of broth as I keep having to add broth and increase cooking time. I don’t even know if it’ll be cooked in the end but it’s been simmering a total of 40min. Never making again 

  54. Yummy my husband and I tried for the first time tonight excellent did with the white rice liked the flavors of the lime and cilantro would be good In a burrito with sour ram avacado or pico. We love to try new recipes keep them coming.

  55. Wow! I’ve made many recipes from your site, all have been successful, however THIS one hit it out of the ballpark with my boys tonight. My 10 year old devoured his large serving and begged me to make this every week. He’s never reacted like this to my cooking, and I cook a lot! Thanks for the wonderful weekly staple in our household.

  56. Can I use chicken instead of ground beef?

  57. Just recently discovered your blog and loved the few recipes I have tried. This taco casserole is just screaming our name so I plan to make it tonight. Would it be possible to cook the beef & onions, throw everything but the cheese in a casserole dish and bake in a 350 oven for about 45 min.?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  58. Enjoyed making this meal and eating it! You just can’t beat a one pot meal. (^.^)

  59. We are a family of seven so I doubled the beef, rice, & vegetable broth. I added a green bell pepper and used an entire can of corn. Because I was out of taco seasoning, I used the one you linked in the comments. This turned out great and everyone loved it. With the extra meat, it made enough for us to have a few lunch leftovers the next day.  It reminded my husband and I of a burrito bowl from Chipotle. Will definitely be making a regular appearance on our menu!  

  60. What amount is considered a serving size?

  61. If I don’t have a can of rotel should I add more liquids? Thanks!!!!

  62. This was delicious!!! I love your recipes!!!

  63. So yummy! I did have to double the liquid, but I normally need 2 cups water/broth for 1 cup of rice.

  64. This recipe is delicious! The first time I made it, there wasn’t enough liquid for the rice to cook all the way through. The second time I added just over 2 cups of chicken stock and it turned out great! 

    Thanks for all the great recipes, Chungah! I love your blog!

  65. I used uncooked rice but it took a lot longer to cook than suggested. It didn’t seem like there was enough liquid to absorb. Any suggestions ? I followed the instructions exactly. Should I have used minute rice? 

    • I am not entirely sure. What kind of uncooked rice did you use?

    • Same here, you should always double the liquid so if you se 1 cup of uncooked rice you need 2 cups of liquid. So yes 2 cups of vegetable broth instead of 1. My rice was still hard and I followed her recipe EXACTLY! 

    • I’m a few years late to this but posting for others who try this recipe. When using rice in a casserole, it’s the one cup broth in addition to the liquid from the canned tomatoes and if you use canned corn. I suggest to measure the 1 cup broth, and then strain the tomatoes or rotel into a measuring cup or bowl, and if using canned corn, drain that liquid into the same cup or bowl and measure that out so you get the additional cup of liquid and adding any water if needed to meet the right amount for your rice.

      Another suggestion if rice is coming out too mushy or gloppy, measure out the one cup and rinse and drain in cold water until the water isn’t cloudy anymore, and avoid any short grain rice which tends to be starchier hence why it’s used in risotto.

  66. Do you think I could make this by omitting broth and using cooked rice? I have a bunch leftover I need to do something with!

  67. This is the third recipe I have pulled from your website. All were hits.  This one was absolutely delicious!!  I have been trying to cook at least once per weekend to give my wife a bit of a break … You are making it easy.  Thank you. 

  68. This was so easy and my boyfriend loved it.  Thank you. 

  69. Soooo good! I used Jasmine rice(what I had on hand) and had to add a couple minutes for it to be cooked through, but it was great! I adore your 1 pot recipes.

  70. This was a big hit for a family. Flavor balance was great. I’m sure the stirred in lime and cilantro would have been wonderful but I was trying to accommodate someone not fond of that particular herb. Even in a non-stick pan the bottom tended toward a little crusty. If you like that, great. I might lower the heat a little more next time I make it. 

    Mods:
    Doubled recipe. Added sliced olive. Used cilantro only to garnish. Served limes at the table.
    Did not measure broth. Instead added sort of risotto-style so rice would be cooked and dish would be more sauce-y than pictured. 

  71. Do you think I could substitute a cup of raw quinoa or farro for the rice and it would taste just as good?

  72. Thank you for your website Chungah. I love your recipes! This is an adorable typo error: “This simple addition is easy on the walnut AND your health! “. Black beans may be easy on the walnut but I suspect it should probably read ‘wallet’.

  73. The whole family enjoyed this dish! The only modification I made was to use beef broth instead of vegetable broth. I also used bagged pre-shredded cheese and what I had on hand was a 3-cheddar blend which was fine. I think just about any cheese would work (pepper jack would be good!). We ate it topped with pico de gallo (instead of chopping up a tomato), diced avocado and a little sour cream. I think this is going to become a staple!

  74. I made this using quinoa, as the rice I have on hand takes too long (~45 min) to cook. Also, I have never seen Ro*tel brand products in Canada where I live, so I used small cut canned tomatoes and a fresh diced jalapeno. What a great weeknight meal option! Easy, minimal cleanup required, and uses ingredients I generally have on hand!

  75. Making in the crock pot right now, cooking on low. I brown my beef, and  my onions garlic, seasonings ,and pray that it will turn out. Yes I did add the rice,broth,corn and tomatoes too. I plan on adding my cheese and more tomatoe 1 hour before severing.
    Thanks

  76. Just made this last night, sooooo good! Served with the chopped tomato on the side and a stack of warm tortillas. Everyone loved it. This is a keeper! Thanks Chungah!

  77. Hello from Australia, Thank you for all your recipes – they NEVER disappoint. I have been an avid follower for a while now & put all my friends & family on to your website. It was very exciting to receive your cookbook from Amazon. I bought for myself & as gifts for friends. Anyway, back to this recipe, this was DELICIOUS, it was so easy & my husband loved the freshness from the coriander, fresh tomato & squeeze of lime. I did do a couple of variations for Australia though. I did use 3 cups of chicken stock, instead of the Diced Tomatoes & Green Chillies – I used two bottles of La Costena Homestyle Mexican Sauce (Medium – available from Coles), Mexican Chilli Powder & I love Cumin – so 2 teaspoons (the extra stock can carry it), Also served with some sour cream. My husband was so impressed, he asked if I could make it more regularly for him. Certainly a winner!

  78. This recipe was delicious! My husband and I loved it. I did use 2 cups of broth (I used chicken broth), because the rice I used called for 2 cups of liquid for 1 cup of rice. I also added some extra southwestern-style seasonings (because I always use extra seasoning). It came out perfect. Very easy and very tasty!

  79. If you make this without rice (to avoid some extra carbs) is the veggie broth also omitted?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  80. This looks SO darn tasty and is SO darn perfect for weeknight dinner. Guaranteed to be a new fam/fan favorite!

  81. I made this the day before, and brought it to a party. Reheated in the microwave the day of, and was a big hit. Even my son who doesn’t do dairy, loved that the cheese was only on top, and easily ate non cheese sections. Good recipe for home and sharing.

  82. This worked well and I’ll make again. Because I was serving it to a group of kids that have a range of tastes I used it as a burrito filling with soft flour tortillas. I put the cheese and tomatoes in separate bowls for the kids to pick the amount they wanted.

    There’s enough complexity of tastes here that I’m not sure if broth is needed. Water would be fine.

  83. I made this tonight. Easy and delicious. The rice took a few extra minutes to cook (used basmati), but it worked and not mushy at all. I finished it under the broiler to melt the cheese. Served with shredded lettuce, homemade salsa, and guacamole. Thank you for the great recipe.

  84. My husband and his brother absolutely loved this. They have mentioned it several times in the past couple of days, in fact. It was so easy (don’t understand why that one person thought there were too many ingredients, lol!), and what was nice was that I was able to prep most of the ingredients in advance, then just cook everything together when I was ready. I did add some green onions for garnish and used more cheese than called for (duh). I found that simply putting the pan lid on top didn’t melt the cheese, so I ran it under the broiler. Husband and his brother used sour cream on top, I used Valentina black label hot sauce. This is a keeper!

  85. This just makes me want to scream!!! Looks so good! Can’t wait to try it topped with some avocado and sour cream.. mmmmmmm

  86. Looking forward to preparing this for dinner tonight. My husband & I are in our 60’s, but he still works & thoroughly enjoys taking leftovers for lunch. We love cilantro & Mecican cuisine. Will let you know how much we loved it!

  87. Do you drain the Rotel? This looks yummy!

  88. How do you stay so slim? This was delish. Easy and had everything on hand. Made lots! Bet this would be awesome in a burrito for lunch tomorrow. You have now become my number one go to when I don’t know what to make, heck, even when I do. Keep those easy one pan/pot meals coming, you rock!!

  89. We are mexican and this is something the family will love! so easy, so simple and has everything we like. thank you so much for making our life easier, from a person who does not like to cook. 

  90. I just made this last night and it turned out gummy and gluey 🙁 I won’t be trying it again unfortunately!

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

      But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

      Did you follow the recipe exactly as written without any substitutions?

  91. wow. I made this. really delicious. but what I just missed was olive oil. I used an other oil. but any way it was good.

  92. YUM! This looks amazing! I absolutely adore your photography too!

  93. This looks amazing! Definitely going on our next family menu plan!

    Paige
    http://thehappyflammily.com

  94. What rice should we use?

  95. Do you think there would be a way to modify this for the crock pot? I’m assuming browning the meat first and then going from there in the crock…..

    • It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

  96. Can you make this with brown rice by just adding the amount of broth needed to cook brown rice?

  97. Could you use brown rice?  Or would that take too long to cook?

  98. Look so nice. I will try to cook it.

  99. All your one pot dinners look and sound amazing!!  I was wondering , if I were to make it ahead of time for a friend , and put in a casserole dish for her to put in the refrigerator, how would you recommend this meal be reheated?.
    Thank you!

  100. inwould ,Ike to assume ‘cooked’ rice, right? 

    Thanks

  101. What kind of rice do you use? I’m guessing brown rice would take a lot longer to cook? 

    • Yes, brown rice will take longer to cook through. I recommend using long grain white rice such as basmati.

      • I’ve been looking into this. I also prefer brown rice, but virtually all one-pot stove top dishes call for white. My research suggests that if you soak the brown rice overnight (or during the workday for the evening meal) and then drained it before adding it to the pot, it should require the same cooking time as white. This would also imply that it would require the same amount of liquid (that which is already in the recipe) as white rice.

  102. Have you tried this recipe w brown rice? We pretty much shy away from white rice;) If so, does it change any quantities or cook time?

    • Yes, brown rice can be substituted but cooking time may have to be adjusted accordingly.

      • I made it with brown rice tonight. I had to add about 5 minutes, but it worked just fine. And it was delicious!

        On another note – there were not too many ingredients here. The only thing I didn’t already have on hand for this was the ground beef and cilantro.

    • I made it with brown rice; I just cooked it seperate since it takes 45 minutes and then combined it with the other ingredients. I did not use vegetable broth; just added some water. We don’t eat white rice!

  103. This loose really yummy and very easy to make. Thank you for the wonderful one pot meal recipes!

  104. What kind of rice do you use for this recipe? BTW There are not too many ingredients! Flavour matters in any meal. Pretty pictures don’t taste good ; )

  105. Another hit!!!!  And I am loving the cookbook!!!!!

  106. How about coming up with recipes that have less ingredients. Sometimes these have excessive components, so give it a try for the retirees…..

  107. Yummy! Your one pot meals rock! I have some thawed ground beef that I was trying to figure out how to cook for dinner. Any suggestions on what to do if I don’t have pre-packaged taco seasoning?

  108. Hi Chungah,
    Love making one pot meals, especially for those hectic weeknights 😀
    Btw, that Levain cookie looks scrumptious!!
    Amy