Ina Garten One Pot Mexican Rice Casserole Recipe

This Ina Garten One Pot Mexican Rice Casserole Recipe is cheesy and flavorful, which includes long-grain white rice and ground beef. It’s a straightforward recipe, ready in about 50 minutes.

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Ina Garten One Pot Mexican Rice Casserole Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef or turkey (or use shredded chicken)
• 1 cup diced bell peppers (any color)
• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• 1 cup corn kernels (frozen or fresh)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

How To Make Ina Garten One Pot Mexican Rice Casserole

1. Sauté onion and garlic: Heat olive oil in a large pot or deep skillet over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute.
2. Cook the protein and peppers: Add ground beef or turkey, breaking it up with a spoon. Cook for 5–6 minutes until browned. Stir in diced bell peppers and cook for 2 more minutes.
3. Toast the rice and spices: Add uncooked rice, chili powder, cumin, paprika, salt, and pepper. Stir to coat the rice and mix in the spices evenly.
4. Simmer with broth and tomatoes: Pour in chicken broth and diced tomatoes with their juices. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender.
5. Add beans, corn, and cheese: Stir in the drained beans and corn. Cook for 2–3 minutes until heated through. Sprinkle cheese on top, cover, and let it melt for another 2–3 minutes.
6. Garnish and serve: Remove from heat, garnish with chopped cilantro, and serve hot with lime wedges on the side.

Recipe Tips

• Can I make it vegetarian?
  Yes, skip the meat and use extra beans or vegetables like zucchini.
• What kind of rice works best?
  Use long-grain white rice for the best texture. Avoid instant or quick-cooking rice.
• Can I use brown rice instead?
  Yes, but increase the simmer time and add extra broth as needed.
• How to make it spicier:
  Add diced jalapeños or a pinch of cayenne with the spices.
• Can I make this ahead?
  Yes, it reheats well. Store covered in the fridge and microwave or warm on the stove.

What To Serve With Mexican Rice Casserole

This all-in-one meal is filling but pairs well with:

• Tortilla chips and salsa or guacamole
• Mexican street corn (elote)
• Fresh garden salad with lime vinaigrette
• Sliced avocado or guacamole
• Warm flour tortillas

How To Store Mexican Rice Casserole

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stove with a splash of broth.

Freeze: Cool completely, then freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.

Mexican Rice Casserole Nutrition Facts

• Calories: 420 kcal
• Carbohydrates: 36g
• Protein: 25g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 640mg
• Fiber: 6g
• Sugar: 4g
• Calcium: 180mg
• Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and portion size.

FAQs

Can I use leftover rice instead of uncooked?
Yes, reduce the broth to about 1 cup and skip the simmering step—just stir everything together and heat through.

Can I bake this instead?
Yes, transfer to a casserole dish, cover with foil, and bake at 375°F for about 25 minutes.

How do I keep the rice from sticking?
Make sure to stir before covering and simmering, and keep the heat low.

Is this gluten-free?
Yes, as long as your broth and spices are certified gluten-free.

Can I use taco seasoning instead of individual spices?
Yes, substitute with 1–2 tablespoons of taco seasoning for convenience.

Try More Recipes:

• Barefoot Contessa Truffle Mac And Cheese Recipe
• Ina Garten Oven Fried Chicken Recipe
• Ina Garten Italian Drunken Noodles Recipe