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Easy One-Pot Cheesy Mexican Rice Casserole

A close-up serving of cheesy mexican rice casserole mixed with ground meat and corn, topped with melted cheese and fresh cilantro.
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Make this simple, satisfying Mexican Rice Casserole in one pot for easy cleanup. This cheesy, hearty dish is perfect for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (or 1.5 cups cooked shredded chicken)
  • 1 medium onion, chopped
  • 1 packet (1 ounce) taco seasoning mix
  • 2 cups uncooked long-grain white rice
  • 4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 6 to 8 minutes. Drain off any excess grease.
  2. Stir in the taco seasoning mix and cook for 1 minute until fragrant.
  3. Add the uncooked rice, chicken broth, diced tomatoes with green chilies, and frozen corn to the skillet. Stir well to combine.
  4. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during simmering.
  5. Remove the skillet from the heat and let it stand, covered, for 5 minutes.
  6. Remove the lid. Stir in the cheddar cheese and Monterey Jack cheese until melted and creamy.
  7. Serve immediately, garnished with fresh cilantro if desired.

Notes

  • For a chicken version, skip steps 1 and 2. Instead, add the cooked shredded chicken, broth, and other ingredients directly to the pot after seasoning the browned beef (or skip the beef entirely and add the chicken with the broth).
  • If you prefer a crispier top layer, you can transfer the mixture to a baking dish after stirring in the cheese, top with a little extra cheese, and bake at 375°F for 10 minutes until bubbly.
  • This casserole reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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