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One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole

Yield: 6 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Good old comfort food made in a single pan – even the rice gets cooked right in the pot!
4.7 stars (7 ratings)

Ingredients

  • 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
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • 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.

Notes

*Brown rice can be substituted but cooking time may have to be increased as needed.