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- Rice Type I prefer long-grain rice for this dish. It cooks evenly and stays fluffy. - Canned Goods You will need: - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - Fresh Produce For fresh flavors, include: - 1 bell pepper, any color, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup corn kernels (fresh, frozen, or canned) - Essential Spices Key spices are: - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and Pepper Use salt and freshly ground black pepper to taste. They enhance the flavors. - Cheese Options For a rich finish, use: - 1 cup shredded cheese (cheddar or Mexican blend) - Garnishing Choices Fresh cilantro adds a burst of color and flavor. You can also add sour cream or avocado slices. Chopping Vegetables Start by washing your bell pepper and onion. Dice the bell pepper into small pieces. Finely chop the onion. This step adds a fresh taste to our dish. Measuring Rice and Beans Next, measure 1 cup of long-grain rice. Rinse it under cold water to remove extra starch. Open a can of black beans, drain it well, and rinse to remove excess salt. Initial Sautéing In a large pot or Dutch oven, heat 1 tablespoon of olive oil. Once it shimmers, add the chopped onion and bell pepper. Sauté these for about 5 minutes. Stir them often until they soften and smell great. Toasting Rice Now, add the rinsed rice to the pot. Stir well to coat it with the oil and veggies. Let the rice toast for about 2 minutes. This step helps to deepen the flavor. Simmering the Dish Carefully pour in 2 cups of vegetable broth. Add the can of diced tomatoes with their juices, the black beans, and corn. Season with salt and black pepper to taste. Stir everything until well mixed. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes. Check that the rice is tender and has absorbed most of the liquid. Adding Cheese After cooking, remove the pot from heat. Sprinkle 1 cup of shredded cheese over the top. Cover the pot again for about 5 minutes. This allows the cheese to melt nicely. Mixing and Serving Once the cheese is melted, gently stir the casserole to mix it all together. Just before serving, add fresh cilantro on top for a burst of flavor and color. Enjoy your One-Pot Mexican Rice Casserole! Avoiding Sticky Rice To prevent sticky rice, rinse your long-grain rice before cooking. This removes excess starch. You can also toast the rice in olive oil for 2 minutes. This adds flavor and keeps grains separate. Adjusting Spices Taste is key when it comes to spices. Start with the suggested amounts. If you love heat, add more chili powder. For a milder dish, cut back on spices. Always taste as you go to find your perfect balance. Garnishing Ideas Add flavor and color with fresh cilantro. You can also top each bowl with sour cream. Slices of avocado add a creamy touch. For a little crunch, try tortilla chips on top. Accompanying Dishes This casserole pairs well with a fresh salad. A zesty lime vinaigrette can brighten your meal. You can also serve it with warm corn tortillas for a complete experience. Low-Sodium Broth To make a healthier dish, use low-sodium vegetable broth. This cuts down on salt without losing flavor. It helps keep your meal balanced and tasty. Vegetarian/Vegan Adjustments This dish can easily become vegan. Simply skip the cheese or use a dairy-free alternative. You can add more veggies like zucchini or spinach for extra nutrition. {{image_4}} Alternative Proteins You can change up the protein in this dish. Instead of black beans, try using chickpeas or lentils. For meat lovers, ground turkey or chicken works well, too. Just cook the meat before adding it to the pot. This adds flavor and texture to your meal. Different Vegetables Feel free to mix in your favorite veggies. Zucchini, carrots, or spinach all add great taste and nutrition. You can also use frozen veggies for convenience. Just toss them in with the rice. This makes it easy to customize your casserole. Slow Cooker Version To make this in a slow cooker, sauté the onion, bell pepper, and garlic first. Then, add the rice, beans, tomatoes, corn, and spices into the slow cooker. Pour in the broth and cook on low for 4-6 hours. This method gives a warm, cozy flavor. Instant Pot Method If you’re short on time, use an Instant Pot. Sauté the veggies as usual, then add the rice and other ingredients. Close the lid and cook on high for 10 minutes. Quick and easy, the Instant Pot makes this dish a breeze. Spicy Additions Want to kick up the heat? Add jalapeños or a dash of hot sauce. You can also use spicy diced tomatoes for more flavor. Adjust the spice to your liking for a warming dish. Herb Combinations Fresh herbs can change the taste completely. Try adding chopped cilantro or parsley for freshness. You can also mix in dried herbs like oregano or thyme. This adds depth and makes your casserole sing with flavor. To store leftovers, place the casserole in an airtight container. Let it cool to room temperature first. You can keep it in the fridge for up to four days. For reheating, you can use the microwave or the stove. If using the microwave, heat it in 30-second intervals. Stir between intervals for even warming. On the stove, add a splash of broth to prevent sticking. Heat on low until warm. If you want to freeze the casserole, use a freezer-safe container. Allow it to cool completely, then cover tightly. You can freeze it for up to three months. For thawing, move it to the fridge overnight before reheating. This way, it thaws slowly and safely. If you're in a hurry, you can use the microwave on defrost mode. In the fridge, the casserole lasts about four days. In the freezer, it keeps well for three months. Always check for signs of spoilage, like off smells or changes in texture. Enjoy your meal safely! Yes, you can use brown rice, but cooking time changes. Brown rice takes longer to cook than white rice. You will need to add about 10-15 more minutes to the cooking time. Make sure to check the rice for doneness. If it’s still firm, let it simmer longer with a bit more broth. Yes, this recipe can be gluten-free. Check your canned goods for gluten-free labels. The black beans, tomatoes, and corn should be gluten-free. Use gluten-free vegetable broth to ensure the whole dish is safe for those avoiding gluten. Yes, you can prep this casserole ahead. Cook the rice mixture as directed and let it cool. Store it in the fridge for up to 2 days. When ready to eat, reheat it on the stove or in the oven. Add cheese before reheating for that gooey melted texture. This article explored how to create a delicious casserole. We covered key ingredients like rice, fresh produce, and spices. I shared step-by-step instructions for prepping, cooking, and adding final touches. Helpful tips offered ways to avoid sticky rice and serve with style. We discussed variations, storage methods, and answered common questions. Casseroles are versatile and easy, making them a great choice. Try different flavors and ingredients to make it your own. Enjoy cooking and sharing your tasty creations with others!

One-Pot Mexican Rice Casserole

Savor the delightful flavors of a One-Pot Mexican Rice Casserole that's easy to make and packed with goodness! This simple recipe combines rice, black beans, tomatoes, corn, and spices for a hearty meal in just 40 minutes. Perfect for busy weeknights or a cozy family dinner, this dish is not only delicious but also a breeze to prepare. Click through to explore the full recipe and elevate your cooking tonight!
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Ingredients
  

1 cup long-grain rice

1 can (15 oz) black beans, thoroughly drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn kernels (can be fresh, frozen, or canned)

1 bell pepper (your choice of color), diced into small pieces

1 small onion, finely chopped

2 cloves garlic, minced

2 cups vegetable broth (low sodium preferred)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup shredded cheese (cheddar or Mexican blend works well)

Fresh cilantro, chopped, for garnishing

Instructions
 

In a large pot or Dutch oven, pour in the olive oil and heat it over medium heat. Once the oil is shimmering, add the chopped onion and diced bell pepper. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

    Incorporate the minced garlic, ground cumin, chili powder, and smoked paprika into the pot. Continue cooking for another 1-2 minutes, stirring frequently, until the spices become fragrant.

      Add the long-grain rice to the mixture and stir thoroughly to coat the grains with the oil and spices. Allow the rice to toast in the pot for about 2 minutes, enhancing its flavor.

        Carefully pour in the vegetable broth, followed by the diced tomatoes (with their juices), black beans, and corn. Season generously with salt and freshly ground black pepper according to your taste. Stir everything together until well combined.

          Increase the heat and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes or until the rice is tender and has absorbed most of the liquid.

            Once cooked, remove the pot from the heat. Scatter the shredded cheese evenly over the top of the casserole. Cover the pot again and let it sit for an additional 5 minutes to allow the cheese to melt beautifully.

              After the cheese has melted, gently stir the casserole to mix the cheesy goodness throughout.

                Just before serving, sprinkle generously with freshly chopped cilantro to add a burst of flavor and color.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4-6

                    - Presentation Tips: Serve the casserole in individual bowls. For an extra touch, top each serving with additional cilantro, a dollop of sour cream, or slices of creamy avocado to enhance both the flavor and visual appeal.