One Skillet Mexican Rice Casserole Recipe
This vibrant and flavorful One Skillet Mexican Rice Casserole is a quick and easy meal perfect for busy weeknights. Packed with colorful vegetables, hearty black beans, and seasoned with classic Mexican spices, this dish combines tender rice and melted cheese for a comforting casserole. Finished under the broiler for a golden, bubbly top, it’s perfect on its own or served with fresh avocado, green onion, cilantro, or a dollop of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Stovetop and Broiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Base Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red onion, finely chopped
- 1 red bell pepper, cored and finely chopped
- 1 4-ounce can diced chilies (or 1 jalapeno, finely chopped)
- 1 cup corn kernels (fresh or frozen and defrosted)
- 1 15-ounce can black beans, drained and rinsed
- 12 ounces salsa (or enchilada sauce)
- 1½ cups cooked rice (white or brown)
- Salt, to taste
Spices
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Topping and Serving Suggestions
- ½ cup shredded cheese (Mexican blend)
- Diced avocado (optional)
- Green onion (optional)
- Cilantro (optional)
- Greek yogurt (optional)
Instructions
- Sauté the Onion: In a large skillet (3 quarts or larger), warm the olive oil over medium-low heat. Add the finely chopped red onion and cook for about 3 minutes until translucent, stirring occasionally to prevent burning.
- Add Peppers and Spices: Stir in the chopped red bell pepper, diced chilies or jalapeno, chili powder, smoked paprika, ground cumin, and dried oregano. Continue cooking for another 3 minutes, stirring intermittently to blend the flavors and soften the pepper.
- Combine Main Ingredients: Add the drained black beans, corn kernels, salsa or enchilada sauce, and cooked rice to the skillet. Mix everything thoroughly to combine. Season with salt to taste, then remove from heat.
- Broil with Cheese: Preheat your oven’s broiler. Evenly sprinkle the shredded Mexican blend cheese over the rice mixture in the skillet. Place the skillet under the broiler for 3 to 4 minutes, or until the cheese is melted, golden, and bubbly on top.
- Serve: Remove from the oven and serve warm. Garnish with diced avocado, chopped green onions, fresh cilantro, and/or a dollop of Greek yogurt as desired for extra flavor and creaminess.
Notes
- Use a large oven-safe skillet to cook and broil this casserole for convenience and easy cleanup.
- Adjust the level of heat by using mild or hot diced chilies or jalapeno peppers.
- For a gluten-free version, double-check that the salsa or enchilada sauce used is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- To keep it vegetarian or vegan, omit the cheese or use a plant-based cheese alternative.