One-Pot Mexican Rice Casserole

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One-Pot Mexican Rice Casserole

One-Pot Mexican Rice Casserole: A Flavorful, Spicy, and Satisfying Masterpiece

Experience the vibrant flavors of Mexico in a single pot with this incredible One-Pot Mexican Rice Casserole! This hearty, spicy, and satisfying dish is a masterclass in convenience and flavor, combining tender chicken, flavorful rice, and a blend of spices in one effortless pot.

A Fiesta of Flavors:

– Tender Chicken: Cooked to perfection with onions, garlic, and spices
– Flavorful Rice: Infused with tomatoes, peppers, and a hint of cumin
– Spicy Kick: A blend of chili powder, paprika, and jalapenos adds depth
– Melty Cheese: A creamy layer of cheddar and Monterey Jack binds it all

Why You’ll Love This Casserole:

– One-Pot Wonder: Easy preparation and minimal cleanup
– Customizable: Add your favorite toppings or mix-ins
– Spicy and Satisfying: Perfect for a weeknight dinner or potluck
– Flavorful and Filling: A complete meal in one delicious pot

Get Ready to Devour:

This One-Pot Mexican Rice Casserole is a true fiesta of flavors, combining the best of Mexican cuisine in a single, satisfying pot. With each spoonful, you’ll experience a delightful blend of spices, tender chicken, and flavorful rice that will leave you craving more!

Ingredients:
  1. 1 lb ground beef
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 bell pepper, chopped
  5. 1 cup long-grain rice
  6. 1 can (14.5 oz) diced tomatoes with green chilies
  7. 1 cup corn kernels (fresh or frozen)
  8. 1 cup black beans, drained and rinsed
  9. 1 cup beef broth
  10. 1 tablespoon chili powder
  11. 1 teaspoon cumin
  12. 1/2 teaspoon paprika
  13. 1/2 teaspoon salt
  14. 1/4 teaspoon black pepper
  15. 1 cup shredded cheddar cheese
  16. 1/4 cup chopped fresh cilantro (for garnish)
Directions:
  1. Oven Prep: Set the oven’s temperature to 375°F, or 190°C.
  2. Cook Beef: Cook the ground beef over medium heat, stirring, until browned, in a large ovenproof pan or Dutch oven. Remove any extra fat.
  3. Add Vegetables: Fill the pan with the chopped bell pepper, onion, and garlic. Simmer the veggies for 3–4 minutes, or until they are tender.
  4. Add Rice: To gently toast the grains, stir in the rice and simmer for a further two minutes.
  5. Combine Ingredients: Stir in the black beans, corn, chilli powder, cumin, paprika, chopped tomatoes and green chillies. Mix everything until well mixed.
  6. Simmer: After bringing the mixture to a boil, lower the heat to a simmer, cover the pan, and allow the rice cook and the liquid be absorbed for 20 minutes.
  7. Add Cheese & Bake: Take off the lid and top with the shredded cheddar cheese. Once the cheese is melted and bubbling, transfer the pan to the oven and bake for ten minutes.
  8. Garnish and Serve: Before serving hot, garnish with chopped cilantro.

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