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.
Servings 8
Calories 456kcal
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 oz 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!
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.
Drain the fat from the ground beef and chorizo or else it can cause the Mexican rice recipe to be mushy.
Spices: You can use 3 tablespoons of taco seasoning if you prefer.
Nutrition
Serving: 1g | Calories: 456kcal | Carbohydrates: 35g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Cholesterol: 62mg | Sodium: 728mg | Fiber: 7g | Sugar: 5g