Ingredients:
• 1 lb ground beef or chicken (optional for a vegetarian version)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed (optional)
• 1 cup corn kernels (frozen or fresh)
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 1/2 cups chicken or vegetable broth
• 1 tbsp olive oil (or vegetable oil)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional for serving)
Instructions:
1. Cook the protein: Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the ground beef or chicken (if using) and cook, breaking it apart with a spoon until browned. Drain excess fat if needed.
2. Sauté vegetables: Add the chopped onion and garlic to the pot. Sauté for about 2-3 minutes until the onion becomes soft and translucent.
3. Add spices and rice: Stir in the chili powder, cumin, paprika, salt, pepper, and rice. Cook for 1-2 minutes to toast the rice and coat it in the spices.
4. Combine remaining ingredients: Add the diced tomatoes (with juices), black beans, corn, and chicken or vegetable broth. Stir everything together.
5. Cook the rice: Bring the mixture to a simmer. Cover the pot and reduce the heat to low. Let it cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Add cheese: Once the rice is cooked, sprinkle the shredded cheese over the top. Cover again and let the cheese melt for 5 minutes.
7. Serve: Garnish with fresh cilantro and serve with lime wedges on the side.
Enjoy your hearty One Pot Mexican Rice Casserole! This dish is perfect for busy weeknights and requires minimal cleanup.