Why You’ll Love This Recipe
- Quick & Easy – Ready in just 25 minutes, with minimal cleanup thanks to using only one skillet.
- Flavored to Perfection – A blend of cumin, chili powder, and smoked paprika infuses the rice with a rich, warm flavor.
- Customizable – You can adjust the spice level or add your favorite toppings like avocado and cilantro.
- Perfect for Meal Prep – Great for leftovers and easy to store for the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- red onion
- extra virgin olive oil
- cumin
- chili powder
- smoked paprika
- salt
- dried oregano
- red bell pepper
- green chilies or jalapeño
- corn kernels (fresh or frozen)
- black beans (canned, drained, and rinsed)
- salsa or enchilada sauce
- cooked brown rice
- shredded Monterey Jack cheese
- shredded cheddar cheese
- fresh cilantro, diced green onions, and avocado for serving
Directions
- Sauté the Base: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes. Stir in spices and cook for 2-3 more minutes.
- Add Veggies & Beans: Stir in red bell pepper and green chilies. Cook for another 2-3 minutes. Add corn, black beans, salsa, and rice, and mix well.
- Broil & Melt Cheese: Preheat the oven to broil. Top the skillet with the shredded cheeses and broil for 3-4 minutes, until the cheese is golden and bubbly.
- Serve: Serve with diced green onions, cilantro, and avocado on top for extra flavor.
Servings and Timing
- Servings: 5
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Kick: Add extra jalapeños or chili flakes for a spicier dish.
- Vegan Version: Skip the cheese and drizzle with cashew cream or nacho cheese sauce.
- Extra Veggies: Add zucchini, mushrooms, or spinach to boost the vegetable content.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the skillet or microwave until heated through.
FAQs
Can I make this casserole in advance?
Yes, you can prepare the casserole up to the point of broiling. Store in the refrigerator, then broil and serve when ready.
Can I use a different type of rice?
You can use any type of cooked rice, but brown rice works best for its hearty texture.
Is this casserole spicy?
The dish has a mild spice level, but you can adjust the heat by adding more chili powder or jalapeños.
Can I make this casserole without cheese?
Yes, the casserole can easily be made dairy-free by skipping the cheese or using a dairy-free substitute.
How can I make this dish gluten-free?
This recipe is naturally gluten-free as long as you ensure the salsa and enchilada sauce are gluten-free.
Conclusion
This One Skillet Mexican Rice Casserole is the perfect quick and flavorful meal for busy nights. With its combination of spices, beans, veggies, and cheese, it’s a one-pan wonder that’s sure to become a family favorite. Simple, delicious, and versatile—this recipe is great for meal prep and leftovers too!
One Skillet Mexican Rice Casserole
This One Skillet Mexican Rice Casserole is a quick and flavorful meal made with a blend of spices, veggies, beans, and melted cheese—all cooked in one pan! Ready in just 25 minutes, it’s the perfect dish for busy nights and meal prep, offering comfort and vibrant flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Course / Casserole
- Method: Stovetop & Broil
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 red onion, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp salt
- 1 tsp dried oregano
- 1 red bell pepper, chopped
- 1–2 green chilies or 1 jalapeño, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup salsa or enchilada sauce
- 2 cups cooked brown rice
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Optional for serving: fresh cilantro, diced green onions, avocado
Instructions
- Sauté the Base: Heat olive oil in a large skillet over medium heat. Add the red onion and cook for 3 minutes until softened. Stir in cumin, chili powder, smoked paprika, salt, and oregano, and cook for another 2-3 minutes to bring out the spices’ flavors.
- Add Veggies & Beans: Add the red bell pepper and green chilies (or jalapeño), cooking for 2-3 minutes. Stir in the corn, black beans, salsa, and cooked rice. Mix everything together until evenly combined.
- Broil & Melt Cheese: Preheat the oven to broil. Sprinkle shredded Monterey Jack and cheddar cheese over the mixture. Place the skillet in the oven and broil for 3-4 minutes until the cheese is melted and golden brown.
- Serve: Remove from the oven and serve with diced green onions, fresh cilantro, and avocado for extra flavor and freshness.
Notes
- Spicy Kick: Add extra jalapeños, chili flakes, or hot sauce to turn up the heat.
- Vegan Version: Skip the cheese and top with cashew cream or your favorite vegan cheese substitute for a dairy-free option.
- Extra Veggies: Add zucchini, mushrooms, or spinach to boost the vegetable content for added nutrition.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
