# **One Pot Mexican Rice Casserole: A Flavorful Fiesta in a Skillet**
## **Introduction**
One Pot Mexican Rice Casserole is a vibrant, hearty dish that combines seasoned ground beef, fluffy rice, corn, and melted cheese in a single skillet—delivering bold Tex-Mex flavors with minimal cleanup. Perfect for busy weeknights, this recipe is a crowd-pleaser that brings the essence of Mexican cuisine to your table in under 30 minutes .
## **Origin and Cultural Significance**
Mexican rice (or *arroz rojo*) traces its roots to Spanish colonization in the 16th century, when rice was introduced to Mexico and fused with local ingredients like tomatoes, onions, and chilies . This casserole modernizes the tradition by incorporating Tex-Mex influences, such as taco seasoning and melted cheese, reflecting the adaptability of Mexican cuisine in global kitchens .
## **Description**
Imagine tender ground beef, golden rice, sweet corn, and tangy salsa simmered in a savory broth, then crowned with gooey cheese. The dish is a complete meal—protein, carbs, and veggies—all cooked in one pan for effortless serving and cleanup .
## **Ingredients & Quantity** *(Serves 4–6)*
– **1 lb (450g) ground beef** (or turkey/chicken)
– **1 small onion**, diced
– **2 tbsp taco seasoning** (or mix of cumin, chili powder, paprika)
– **1 cup long-grain white rice** (or instant rice; adjust cooking time)
– **1½ cups beef or chicken broth**
– **1 cup corn** (canned or frozen)
– **8 oz tomato sauce**
– **½ cup salsa** (mild, medium, or hot)
– **1 cup shredded cheese** (cheddar, Monterey Jack, or blend)
– **Salt & pepper**, to taste
## **Optional Additions**
– **Beans**: Black or pinto beans for extra fiber .
– **Veggies**: Bell peppers, zucchini, or mushrooms .
– **Heat**: Jalapeños, chipotle peppers, or hot sauce .
– **Toppings**: Avocado, sour cream, cilantro, or lime wedges .
## **Tips for Success**
1. **Brown the beef well** for deeper flavor .
2. **Rinse the rice** to prevent clumping (unless using instant rice) .
3. **Simmer gently**—keep the heat low to avoid crunchy rice .
4. **Use a tight-fitting lid** to trap steam for even cooking .
5. **Let it rest** 5 minutes before serving to absorb excess liquid .
## **Instructions**
1. **Cook beef & onions**: In a large skillet, brown beef and onion over medium-high heat. Drain excess fat .
2. **Season**: Stir in taco seasoning and garlic powder .
3. **Add liquids & rice**: Mix in broth, tomato sauce, salsa, corn, and rice. Bring to a boil .
4. **Simmer**: Cover, reduce heat to low, and cook 18–20 minutes (or 5–7 minutes for instant rice) .
5. **Add cheese**: Sprinkle cheese on top, cover until melted (2–3 minutes) .
## **Nutritional Information** *(Per serving)*
– **Calories**: ~450 kcal
– **Protein**: 25g
– **Carbs**: 45g
– **Fiber**: 4g
– **Iron & B vitamins**: From beef and fortified rice .
## **Conclusion**
This casserole is a testament to the versatility of Mexican-inspired cooking—quick, customizable, and deeply comforting. It’s a dish that bridges tradition and modern convenience.
## **Recommendation**
– **Pair with**: A crisp salad, tortilla chips, or roasted veggies .
– **Leftovers**: Store in the fridge for up to 3 days; reheat with a splash of broth .
## **Embracing Healthful Indulgence**
For a lighter twist, use lean turkey, cauliflower rice, or extra veggies. The dish’s balance of protein, fiber, and spices makes it a guilt-free comfort food .
**Pro tip**: Double the batch for meal prep—it tastes even better the next day!