One Pot Mexican Rice Casserole
- One Pot Mexican Rice Casserole
- Recipe
- Ingredients
- Instructions
Good old Mexican comfort food made in a single pan – even the rice gets cooked right in the pot!
It’s no surprise that I’m a bit obsessed with one pot meals. Then there’s my other love affair with Mexican food. So you know that I couldn’t help combining my two loves into the most glorious one pot mexican casserole.
Not only does this come together in a single pot but it’s chockfull of fun veggies – all of which you can customize to your liking. But the more veggies, the better! You can even substitute brown rice to make it even healthier.
When ready to serve, you can eat this right out of the pan or even use it as a dipping base with tortilla chips. We loved it both ways, and the leftovers taste even better the next day!
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
Instructions
1. Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes.
2. Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
3. Stir in cheese until melted through, about 1-2 minutes.
4. Serve immediately, garnished with cilantro, if desired.
