Ina Garten One Pot Mexican Rice Casserole Recipe
Ina Garten’s One Pot Mexican Rice Casserole combines fluffy rice, seasoned meat, beans, tomatoes, and cheese in a single pot. It’s cooked with Mexican-inspired spices like cumin and chili powder, creating a savory, slightly spicy dish that’s perfect as a main course or a side dish.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mexican-American
Ingredients
- Olive oil: 2 tablespoons.
- Onion: 1 medium, finely chopped.
- Garlic: 2 cloves, minced.
- Ground beef or turkey: 1 pound (or shredded chicken).
- Bell peppers: 1 cup, diced (any color).
- Long-grain white rice: 1 cup, uncooked.
- Chicken broth: 2 cups.
- Tomatoes: 1 can (14 ounces), diced.
- Black beans or pinto beans: 1 can (15 ounces), drained and rinsed.
- Corn kernels: 1 cup (frozen or fresh).
- Chili powder: 1 teaspoon.
- Ground cumin: 1 teaspoon.
- Paprika: 1 teaspoon.
- Salt and pepper: To taste.
- Shredded cheese: 1 cup (cheddar or Mexican blend).
- Cilantro: Fresh, chopped for garnish.
- Lime wedges: For serving.
Instructions
Step 1: Sauté the aromatics
- Heat olive oil in a large, deep skillet or pot over medium heat.
- Add the chopped onion and cook until softened about 3–4 minutes.
- Stir in the garlic and cook for another 1 minute until fragrant.
Step 2: Cook the protein and vegetables
- Add the ground beef or turkey to the pot, breaking it up with a spoon. Cook until browned and fully cooked, about 5–6 minutes.
- Stir in the diced bell peppers and cook for another 2 minutes.
Step 3: Add the rice and spices
- Add the uncooked rice, chili powder, cumin, paprika, salt, and pepper. Stir well to coat the rice and distribute the spices evenly.
Step 4: Simmer with liquids
- Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine, then bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Add beans, corn, and cheese
- Stir in the black beans and corn. Cook for an additional 2–3 minutes to heat through.
- Sprinkle the shredded cheese over the top, cover, and let it melt for 2–3 minutes.
Step 6: Garnish and serve
- Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side.