Description
A simple and flavorful one-pot Mexican rice casserole that combines rice, beans, and spices for a hearty meal.
Ingredients
Scale
- 1 cup uncooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 2 cups vegetable broth
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until softened.
- Stir in uncooked rice, cumin, chili powder, and paprika. Cook for 1 minute.
- Add black beans, diced tomatoes, corn, and vegetable broth. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Remove from heat and let sit for 5 minutes. Fluff rice with a fork.
- Top with shredded cheese if desired and serve warm.
Notes
- Use brown rice for a healthier option, but adjust cooking time.
- Add cooked chicken or ground beef for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: one pot mexican rice casserole recipe, easy mexican rice, vegetarian casserole