This is a perfect dish for the ones who love good-cooked rice.
The rice is cooked in the same pot with the other ingredients, resulting in a spoonful of flavors.
This one-pot meal is perfect when you are busy but still want to cook and eat home-cooked meals.
It will take no longer than 30 minutes to make, and you will enjoy this meal for at least 2 days because the recipe makes a big batch.
It’s a dish that’s perfect for making any time of the year, and did you know that you can serve this dish as both a side dish and a main? YUM!
Why you’ll love the recipe:
This is a perfect whole meal, even though it can be served as a side dish. It’s an absolutely complete meal, and you can enjoy it with some freshly made salad on the side.
How to serve it:
Serve it with some salad on the side while it’s still warm, or enjoy it with some main dish and serve this rice as a side.
Ingredients:
- Ground Beef
- Onion
- Salt & Pepper To taste
- Taco Seasoning
- Garlic Powder
- White Rice
- Beef Broth
- Corn Drained
- Tomato Sauce
- Salsa
- 1 cup Shredded gouda cheese
How to make One Pot Mexican Rice Casserole:
Step 1. In a large nonstick frying pan over medium heat, cook the ground beef until browned and season with salt and pepper to taste.
Step 2. Sprinkle with the garlic powder and taco seasoning and stir until combined.
Step 3. Add the beef broth and stir in the tomato sauce, salsa, and rice.
Step 4. Add corn and stir until combined.
Step 5. Cover the pan and bring to a boil. Lower the heat to medium-low and continue to simmer for about 20 minutes or until the rice is tender.
Step 6. Sprinkle with some cheese, and enjoy.
This one-pot Mexican rice casserole is a perfect dish for a weeknight meal, or it can be served as a perfect Sunday lunch. You will love the flavor and I am sure everyone at the table too.
One pot Mexican Rice Casserole
Ingredients
- 1 lb Ground Beef
- 1 Small Onion Diced
- Salt & Pepper To taste
- 2 tbsp Taco Seasoning
- 1 tsp Garlic Powder
- 1 cup White Rice
- 1 ½ cups Beef Broth
- 1 15 oz can Corn Drained
- 8 oz Tomato Sauce
- ½ cup Salsa
- 1 cup Shredded gouda cheese
Instructions
- In a large nonstick frying pan over medium heat, cook the ground beef until browned and season with salt and pepper to taste.
- Sprinkle with the garlic powder and taco seasoning and stir until combined.
- Add the beef broth and stir in the tomato sauce, salsa and rice.
- Add corn and stir until combined.
- Cover the pan and bring to a boil. Lower the heat to medium-low and continue to simmer for about 20 minutes or until the rice is tender.
- Sprinkle with some cheese, and enjoy.
Can you make it ahead?
This dish is best served while it’s still warm because if it gets cold, the rice will set, and that’s not what you want in this recipe.
Storage instructions:
You can store this dish in the fridge for up to 2 days and enjoy it whenever you want, just warm it up before serving.
Variations and substitutes:
Instead of rice, you can add some orzo pasta, which will look almost the same but tastes very different.
