One-Skillet Mexican Rice Casserole

During a night when I craved all the flavors of Mexican takeout but didn’t feel like juggling multiple pans, I threw together this one-skillet Mexican rice casserole. It turned out to be a total game-changer—rich, comforting, and packed with bold flavors—all in one pan.

Now it’s a staple for easy weeknight dinners. Layers of seasoned rice, ground meat, beans, corn, and gooey cheese come together beautifully. It’s satisfying, colorful, and cleanup is a breeze.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground meat (beef or turkey) – Adds hearty flavor and protein.
• Onion & garlic – Build a savory flavor base.
• Rice – Perfect for soaking up the flavors and becoming tender.
• Black beans – Add protein, fiber, and creamy texture.
• Corn – Adds sweetness and bright color.
• Diced tomatoes (with green chiles optional) – Create a saucy, flavorful base.
• Chicken or beef broth – Helps cook the rice and blends flavors.
• Taco seasoning or chili powder + cumin – Adds authentic Mexican spice.
• Shredded cheddar or Mexican blend cheese – Melts beautifully for a cheesy topping.
• Green onions or cilantro – For fresh, vibrant garnish.
• Tools You’ll Need
• Large, ovenproof skillet or sauté pan – Allows cooking and melting cheese all in one dish.
• Wooden spoon or spatula – To stir and layer ingredients evenly.
• Cheese grater – If shredding cheese from a block.
• Ladle or measuring cup – For pouring broth accurately.

Instructions

Step 1: Brown the Meat & Aromatics

I begin by heating a splash of oil, then sautéing chopped onion with garlic until fragrant. I add the ground meat and cook until browned, breaking it apart evenly.

Step 2: Add the Rice & Veggies

I stir in uncooked rice, beans, corn, diced tomatoes (with juices), and seasoning. Everything starts to blend beautifully in the pan.

Step 3: Pour in the Broth

I pour in enough broth to just cover the ingredients and bring the mixture to a simmer. Then I reduce the heat, cover, and let it cook gently until the rice is tender—usually about 15 minutes.

Step 4: Top with Cheese

Once the rice is cooked, I sprinkle shredded cheese generously over the top, cover again, and let it melt into a gooey, dreamy layer.

Step 5: Garnish and Serve

I finish with chopped green onions or a sprinkle of fresh cilantro for brightness. Then I serve it right from the skillet—warm, cheesy, and flavorful.

Tips

Rinse canned beans before adding to cut sodium.

Add a spoonful of sour cream or a drizzle of crema when serving for extra creaminess.

For added heat, sprinkle chopped jalapeños or a dash of hot sauce.

You can swap rice for cauliflower rice to lighten it up.

Ways to Serve

Pair with tortilla chips or a side salad for a complete meal. I also love turning leftovers into burrito bowls or topping with avocado and salsa the next day for a flavorful lunch.

Frequently Asked Questions

Can I use this as meal prep?

Absolutely! Store in the fridge for up to 4 days and reheat—it still stays creamy and flavorful.

What’s a good swap for ground meat?

Try diced chicken, seasoned tofu, or keep it vegetarian by skipping meat entirely.

Can I freeze this casserole?

Definitely. Freeze in portions without cheese on top, then thaw and melt cheese when reheating.

See You in the Kitchen

I hope you give this one-skillet Mexican rice casserole a try! It’s one of my favorite ways to enjoy bold, comforting flavors with minimal effort. Let me know if you add your own twist!

Happy Cooking!

Print