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In recent years, one-pot meals have soared in popularity among home cooks seeking convenience without sacrificing flavor. The allure of cooking everything in a single pot—minimizing cleanup while maximizing taste—has transformed how we approach weeknight dinners. Among the myriad of one-pot recipes, the Fiesta One Pot Mexican Rice Casserole stands out as a vibrant, flavorful dish that encapsulates the essence of Mexican cuisine. With its colorful ingredients and zesty flavors, this casserole is not only easy to prepare but also perfect for gatherings, family dinners, or a cozy night in.

Best One Pot Mexican Rice Casserole

Discover the vibrant flavors of Mexico with the Fiesta One Pot Mexican Rice Casserole! This easy-to-make dish is perfect for busy weeknights and family gatherings, combining fresh ingredients like rice, black beans, corn, and savory spices all in one pot. Enjoy the rich, comforting taste that's both satisfying and nutritious. With minimal cleanup, you can spend more time enjoying your meal with loved ones. Elevate your dinner experience with this tasty, customizable casserole!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup uncooked long-grain white rice

2 cups vegetable or chicken broth

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can corn, drained

1 (15-ounce) can diced tomatoes with green chilies

1 tablespoon taco seasoning (or more to taste)

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

½ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Rice and Spices: Stir in the uncooked rice, taco seasoning, cumin, smoked paprika, salt, and pepper. Toast the rice for about 2 minutes, stirring often, until it becomes slightly translucent.

      Combine the Ingredients: Pour in the broth, then add the black beans, corn, and diced tomatoes (with their juices). Stir well to combine, making sure the rice is evenly distributed.

        Cook the Casserole: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

          Finish with Cheese: Once the rice is cooked, remove the pot from heat. Stir in half of the shredded cheese until melted. Then sprinkle the remaining cheese on top. Cover for another 5 minutes until the cheese is bubbly and melted.

            Garnish and Serve: Remove the lid, fluff the casserole with a fork, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 6 servings