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Satisfying One-Pot Mexican Rice Casserole Dish

One-Pot Mexican Rice Casserole made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups long-grain white rice
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can 14.5 oz diced tomatoes
  • 2 cups vegetable or chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1 cup shredded cheese cheddar or pepper jack
  • Fresh cilantro for garnish

Method
 

  1. Rinse the rice under cold water until the water runs clear.
  2. In a large pot, sauté the onion and garlic over medium heat until translucent.
  3. Add the diced bell pepper and continue to sauté for another 3-4 minutes.
  4. Stir in the rinsed rice, chili powder, cumin, and diced tomatoes with their juices.
  5. Pour in the broth, black beans, and corn, stirring well to combine.
  6. Bring the mixture to a simmer, cover the pot, and reduce the heat to low.
  7. Cook for 18-20 minutes until the rice is tender and has absorbed the liquid.
  8. Remove the pot from heat, fluff the rice with a fork, and stir in half of the cheese.
  9. Top the casserole with the remaining cheese and cover for another 5 minutes.
  10. Garnish with chopped cilantro before serving.