One Pot Mexican Rice Casserole
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Vegetarian
One Pot Mexican Rice Casserole
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Good old comfort food made in a single pan – even the rice gets cooked right in the pot!
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion diced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup corn kernels frozen, canned or roasted
- 1 diced tomatoes petite, undrained, 14.5-ounce can
- 1 cup white rice
- 1 teaspoon chili powder
- ½ teaspoon cumin
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup cheddar cheese shredded
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes.
- Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
- Stir in cheese until melted through, about 1-2 minutes.
- Serve immediately, garnished with cilantro, if desired.
Notes
- *Brown rice can be substituted but cooking time may have to be increased as needed.
- *Brown rice can be substituted but cooking time may have to be increased as needed.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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