If you’re craving something that’s hearty, flavor-packed, and effortlessly satisfying, then this Mexican Rice Casserole is calling your name. It’s one of those rare, one-pan wonders that combines bold spices, creamy cheese, tender ground beef, and fluffy rice into a soul-warming meal the entire family will devour. This isn’t just another quick-fix dinner—it’s comfort food with serious character. And the best part? You don’t need to be a kitchen pro to make it happen.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- One-pot simplicity – Less cleanup, more flavor.
- Simple pantry staples – Everything you need is probably already in your kitchen.
- Big bold flavors – Smoky, savory, and just a hint of heat.
- Perfect for meal prep – Stores beautifully and reheats like a dream.
- Crowd favorite – Ideal for potlucks, game nights, or family dinners.
Unlike many versions out there, this Mexican Rice Casserole balances spice and richness without overpowering your palate. The layering of spices, the slight char from sautéed onions, and the ooey-gooey cheese finish make this dish truly unforgettable. It’s comfort food with just the right kick.
Ingredients Needed
For the Base:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (500g) lean ground beef
- 1/3 cup tomato paste
- 1 1/4 cups uncooked long grain white rice
- 2.5 cups low-sodium chicken broth (or stock)
Vegetables & Add-ins:
- 1 (14 oz) can corn kernels, drained
- 1 (14 oz) can black beans, drained and rinsed
- 1 red or green bell pepper (capsicum), diced
- 1 cup green onions (or shallots), finely sliced
- 2 cups (200g) shredded cheese (any variety that melts well: cheddar, Monterey Jack, or a Mexican blend)
Mexican Spice Blend:
- 0.5 teaspoon cayenne pepper
- 1.5 tablespoons dried oregano
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 3 teaspoons onion powder
- 2 teaspoons paprika
- 1.5 teaspoons salt
Tip: Combine all the spices ahead of time for a quick flavor boost.
How to Make Mexican Rice Casserole
1. Build the Flavor Base
- Heat the oil in a large, deep skillet or Dutch oven over medium-high heat.
- Toss in the chopped onion and garlic. Sauté for about 1–2 minutes until the onions turn translucent—this step is crucial for developing the savory base of your dish.
2. Brown the Beef
- Add the ground beef, using your spoon to break it into crumbles. Cook until it’s fully browned and no pink remains (about 3 minutes). Drain excess fat if needed.
3. Spice it Right
- Sprinkle in your Mexican spice blend, stirring well so the meat gets evenly coated. Let it cook for about 30 seconds—this “blooms” the spices, intensifying their flavor.
4. Add Veggies & Tomato Paste
- Stir in the diced bell pepper, sautéing for another minute to soften it slightly.
- Mix in the tomato paste thoroughly—it should coat the meat evenly, deepening the richness of the sauce.
5. Combine the Rest
- Pour in the chicken broth, then add the uncooked rice, corn, and black beans. Stir everything together until well combined.
6. Simmer to Perfection
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pan with a lid and cook for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Finish With Cheese
- Uncover and stir in the green onions and half the shredded cheese. This adds a fresh bite and creamy texture.
- Smooth the top of the casserole and sprinkle the remaining cheese evenly.
- Cover again and let it sit for 1–2 minutes, just enough for the cheese to melt into a gooey layer.
8. Serve It Hot
- Remove from heat and let it rest for a minute before serving. Garnish with extra green onions or a dollop of sour cream if desired.
Looking for inspiration? Try Crockpot Salsa Verde Chicken Tortilla Bowl as a flavorful alternative next week.
Serving and Storage Tips
Serving Suggestions:
- Top with sour cream, avocado slices, jalapeños, or chopped cilantro for extra flair.
- Serve with warm tortillas or a side salad for a balanced meal.
- Add a squeeze of fresh lime juice to brighten the flavor.
Storage & Reheating:
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator | 3–4 days | Microwave with a splash of broth |
| Freezer | Up to 2 months | Thaw overnight, reheat in oven at 350°F |
Helpful Notes
- Spice Level: Feel free to adjust the cayenne for more or less heat.
- Meat Options: Swap beef with ground turkey, chicken, or even plant-based alternatives.
- Rice Tip: Avoid short-grain rice—it can turn mushy. Long grain holds its shape best.
- Cheese Variations: Pepper jack adds a spicy kick, while mozzarella offers more stretch.
- Make It Vegetarian: Just skip the meat and add more beans or mushrooms for heartiness.
Discover great ideas like The Best Hobo Casserole Recipe if you’re going meat-free this week.
Mexican Rice Casserole
Ingredients
Method
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion and garlic, sautéing for 1–2 minutes until translucent.
- Add ground beef, breaking it up with a spoon. Cook until browned, about 3 minutes. Drain excess fat if necessary.
- Sprinkle in the spice blend. Stir well and let cook for 30 seconds to bloom the spices.
- Add diced bell pepper and sauté for another minute. Stir in the tomato paste until evenly coated.
- Pour in chicken broth. Add rice, corn, and black beans. Stir until fully combined.
- Bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes until rice is tender.
- Uncover and stir in green onions and half the cheese. Smooth the top and sprinkle remaining cheese evenly.
- Cover for another 1–2 minutes until cheese is melted. Let rest before serving.
Notes
Conclusion
This Mexican Rice Casserole is everything a weeknight dinner should be—quick, flavorful, and packed with comforting ingredients that satisfy every time. Whether you’re feeding a family or meal-prepping for the week, this one-pot wonder is here to save the day. Its warm spices, melty cheese, and hearty textures make it a guaranteed crowd-pleaser.
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What toppings or variations did you try? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use brown rice instead of white?
Yes, but you’ll need to increase the liquid slightly and extend the simmer time by 10–15 minutes. Brown rice takes longer to cook and needs more moisture.
How do I make this gluten-free?
All the ingredients listed are naturally gluten-free, but double-check your broth and spice blends to ensure no hidden gluten.
Is this casserole freezer-friendly?
Absolutely! Let it cool completely, portion it into airtight containers, and freeze. When reheating, add a little broth or water to maintain moisture.
Can I use a different kind of bean?
Definitely. Pinto beans, kidney beans, or even chickpeas work well as substitutes for black beans.
Why is my rice undercooked?
Make sure to keep the lid on tightly and maintain a gentle simmer. If too much steam escapes or the heat is too low, the rice may not cook through.