One Pot Mexican Rice Casserole
One Pot Mexican Rice Casserole is an easy meal that comes together in just 30 minutes. Full of zesty flavors and spices loaded with ground beef, chorizo, rice, and cheese.
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This easy recipe uses simple ingredients and is perfect for your next taco Tuesday like my Crescent Roll Taco Bake or these Chicken Ranch Tacos. Topped with all your favorite taco toppings like guacamole, salsa, or even a dollop of sour cream.
Why this recipe works
This tasty casserole is an easy ground beef recipe made all in one skillet like my Cajun Rice and Beans or this Taco Potato Casserole. It's a perfect weeknight meal the whole family will love like my Ultimate Chicken Casserole!
Ingredients Needed
Ingredient Notes
- Ground beef: You can use ground chicken or ground turkey if you prefer.
- Chorizo: You can use an extra 1/2 lb ground beef instead.
- Rice: long-grain white rice
- Beef broth: Low sodium
- Spices: You can use 3 tablespoons of taco seasoning instead if you prefer.
- Beans: You can use any kind I use pinto and black beans.
- Corn: Fresh, frozen corn, or even canned corn works fine.
- Tomatoes: Fire-roasted tomatoes or Rotel works great, do not drain!
- Cheese: I like to use cheddar and pepper jack cheese but Colby cheese is also great.
How to make this one-pot Mexican rice skillet
- Step 1: Heat a 12-inch skillet add the olive oil, bell peppers, onions, and garlic, and cook until soft.
- Step 2: Add in the ground beef and chorizo.
- Step 3: Cook until no longer pink and drain the excess grease.
- Step 4: Add in the uncooked rice and spices and mix.
- Step 4: Add in the uncooked rice and spices and mix.
- Step 6: Bring to a simmer, cover, and cook.
- Step 7: Once the rice is done fluff it with a fork.
- Step 8: Add shredded cheese on the top cover and let it melt, serve!
Recipe Tips
- Use long-grain rice: This type of rice will result in a fluffier texture and won't stick together when cooking.
- Drain the fat from the ground beef and chorizo or else it can cause the Mexican rice recipe to be mushy.
- Let it rest: After the casserole is cooked, allow it to rest for 10-15 minutes before serving. This will help the rice absorb any excess liquid and make it easier to serve.
- Add in some jalapenos to ramp up the spice level a bit!
Recipe Faq's
Brown rice can be used in place of white rice, but the cooking time may be longer. You will also add additional liquid as it will take it a bit longer to cook and absorb more liquid.
This is a result of not enough liquid or the rice cooked at too high of a temperature. It needs to be set at a low heat to prevent evaporating the liquid before the rice is done. If this happens add 1/2 cup of water or broth cover and let it finish cooking.
Mushy rice is the result of too much liquid, which will ruin the texture and sauce rice to be mushy.
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One Pot Mexican Rice Casserole
Ingredients
- 1 tablespoon olive oil
- 1 cup of onion diced
- 1 cup green bell peppers diced
- 1 cup red bell pepper diced
- 4 cloves garlic minced
- 1/2 pound ground beef
- 1/2 pound beef chorizo
- 1 1/2 cups long grain rice
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoon granulated garlic or powder
- 2 1/2 cups low sodium beef broth
- 1 (10 ounce) can fire roasted tomatoes- do not drain
- 1 can black beans drained
- 1 1/2 cups frozen corn
- 2 cups cheese I use cheddar and pepperjack
- Cilantro for garnish
Instructions
- Heat a 12-inch skillet with a lid on medium-high heat add olive oil, red peppers, green peppers, and onion cook for 2-3 minutes then add in garlic and cook until fragrant about 1 minute.
- Add in the ground beef and chorizo and cook until no longer pink, drain the fat.
- Add in the white rice and spices and mix until combined.
- Add in the beef stock, tomatoes, beans, and corn, and bring to a simmer.
- Once simmering reduce heat to medium-low, cover, and cook 20-22 minutes until water is absorbed and rice is tender.
- Turn off the heat and fluff with a fork then sprinkle the cheese on top, cover, and let set until the cheese is melted.
- Serve immediately!
I cook a lot and just want to say I love your recipes!! This did not disappoint - I added jalapenos to it - and sour cream on top with a bit of green onions and cilantro - awesome!! So glad I found you!!!!
The recipe actually serves 8 so yes it would be a lot for 2 people. You can freeze it in a freezer safe container for up to 2 months.
This recipe was very good. It made a lot for 2 people will this freeze well?
So happy you loved it Patrick 🙂
Made this recipe adding a large chopped jalapeno,
added a nice zing. I'll be making this again!
I make a similar one but use sour cream on top too. can't wait to try this one.
Thank you Kimberly, I've never tried it but I'm sure it would work. A great way to use any leftovers for sure.
hello love your recipes.i was thinking I could make this .put it on a burrito.then my panini press.and serve.whatcha think.