One Skillet Mexican Rice Casserole
Flavorful and hearty Mexican rice casserole cooked all in one skillet.
Equipment
- 1 Skillet Large, oven-safe
Ingredients
Main ingredients
- 1 cup Long-grain rice uncooked
- 1 tablespoon Olive oil
- 1 cup Black beans cooked or canned
- 1 cup Corn kernels
- 1 cup Tomato sauce
- 1 medium Onion chopped
- 1 bell pepper Bell pepper diced
- 1 teaspoon Cumin ground
- 1 teaspoon Chili powder
- to taste Salt
- to taste Black pepper
- 2 cups Vegetable broth
- 1 cup Shredded cheese cheddar or Mexican blend
- optional Cilantro for garnish
- dash hot sauce Hot sauce optional
- as needed Additional toppings
Instructions
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and diced bell pepper, sauté until softened.
- Add rice to the skillet and cook for 2-3 minutes, stirring frequently.
- Pour in vegetable broth, tomato sauce, cumin, chili powder, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, until rice is cooked and liquid is absorbed.
- Stir in black beans, corn, and shredded cheese. Cover and cook for another 5 minutes until cheese melts.
- Garnish with cilantro and hot sauce, if desired. Serve hot.
- Optionally, add additional toppings as preferred.
Notes
Serve hot with optional toppings and hot sauce for extra flavor.