Recipe
One Pot Mexican Rice Casserole
A comforting one-pot Mexican rice casserole with beef, peppers, beans and melted cheddar, ready for an easy family supper on busy weeknights, with minimal washing up.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Heat the oil in a large, deep frying pan over medium-high heat. Add the beef mince and onion, season with salt and black pepper, and cook for 5–6 minutes, breaking up the meat until browned.
Stir in the garlic, red pepper, taco seasoning and smoked paprika. Cook for 1 minute, until the pepper starts to soften and the spices smell fragrant.
Add the rice, chopped tomatoes, black beans, sweetcorn, salsa and hot beef stock. Stir well and bring the mixture to a steady boil.
Cover the pan, reduce the heat to low and simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring during this stage.
Scatter over the grated cheddar, cover again and leave for 2–3 minutes until melted. Rest briefly, then finish with coriander and serve with lime or extra salsa.
Notes
For a milder casserole, use a gentle salsa and reduce the taco seasoning. Resting the covered pan for a few minutes helps the rice finish absorbing the sauce.
About this recipe
This one-pot Mexican rice casserole layers browned beef with sweet pepper, garlic and warm taco spices before the rice cooks directly in a rich tomato and stock sauce. Black beans and sweetcorn add colour, texture and enough substance to make the skillet feel like a complete meal.
Keep the pan covered while the rice absorbs the sauce, then finish with cheddar so it melts into a savoury topping. Serve it with coriander, lime wedges or extra salsa, and adjust the chilli level to suit the table. It is designed to come straight from the pan to the table with very little washing up.
