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0 from 21 votes

One Pot Mexican Rice Casserole

Good old comfort food made in a single pan – even the rice gets cooked right in the pot!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Course: Main Course
Cuisine: Vegetarian

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 14.5-ounce can petite diced tomatoes, undrained
  • 1 cup white rice*
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Stir in cheese until melted through, about 1-2 minutes.
  4. 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.