1st Step – In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and jalapeño pepper (if using). Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
2nd Step – Stir in the minced garlic and cook for an additional 1-2 minutes, until aromatic.
3rd Step – Add the long-grain white rice to the skillet, stirring to coat the rice with the vegetables and oil. Toast the rice for 2-3 minutes, or until lightly golden brown.
4th Step – Pour in the diced tomatoes (with their juices) and vegetable or chicken broth, followed by the drained and rinsed black beans and corn kernels. Stir to combine.
5th Step – Season the mixture with chili powder, ground cumin, smoked paprika, salt, and pepper, stirring well to distribute the spices evenly throughout the dish.
6th Step – Bring the mixture to a boil, then reduce the heat to low. Cover the skillet or Dutch oven with a lid and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
7th Step – Once the rice is cooked, remove the skillet or Dutch oven from the heat. Fluff the rice with a fork to loosen it and distribute the ingredients evenly.
8th Step – If desired, garnish the One Pot Mexican Rice Casserole with chopped fresh cilantro, sliced avocado, diced tomatoes, shredded cheese, sour cream, and lime wedges before serving.
9th Step – Serve the casserole hot, scooping out generous portions onto plates or into bowls. Enjoy the bold flavors and vibrant colors of this flavorful Mexican-inspired dish.
One Pot Mexican Rice Casserole is a delightful fusion of flavors and textures that brings the vibrant spirit of Mexico to your dinner table. With its easy one-pot preparation and customizable toppings, this dish is perfect for busy weeknights when you crave a satisfying meal that’s bursting with bold flavors. Follow the simple instructions provided, and treat yourself to a fiesta of flavors with this irresistible One Pot Mexican Rice Casserole
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