One pot Mexican rice casserole is ground beef, uncooked long-grain rice, corn, tomato sauce and salsa simmered together in one skillet with taco seasoning, then covered in melted cheese. The raw rice cooks right in the beef broth and sauce, so there’s no separate pot of rice and only one pan to wash. It serves 4 and takes 40 minutes.
How to make it: Brown the beef with the onion and drain it. Stir in the taco seasoning and garlic powder, then the rice, broth, corn, tomato sauce and salsa. Bring it to a boil, cover and simmer on low for 18 to 20 minutes, until the rice is tender. Scatter the cheese over the top, cover for 2 to 3 minutes to melt, and serve from the skillet.
Why You’ll Love It
- One skillet: the beef, rice, vegetables and cheese all cook in the same pan.
- No precooked rice: raw rice simmers in the broth, tomato sauce and salsa and soaks up all of it.
- 40 minutes: 10 minutes of prep and about half an hour on the stove.
- Pantry staples: canned corn, a jar of salsa, tomato sauce and a packet of taco seasoning.
Mexican Rice and Ground Beef in One Pan
This is Mexican rice turned into a full dinner. Classic Mexican rice gets its color and flavor from tomato and broth; here the tomato sauce and salsa do that job while the rice cooks, and the browned beef, corn and cheese make it a meal instead of a side. Because everything shares one pan, the rice picks up the taco seasoning and the beef drippings as it simmers.
The ratio matters: 1 cup of long-grain white rice to 1 1/2 cups of broth plus the tomato sauce and salsa. That’s enough liquid for the rice to cook through in 18 to 20 minutes with the lid on, without turning the casserole soupy.
Ingredient Notes
Ground beef: 1 pound, browned with the onion and drained so the rice doesn’t turn greasy.
Onion: 1 small onion, diced. It cooks with the beef until soft.
Long-grain white rice: 1 cup, uncooked. It needs no rinsing or precooking for this recipe.
Beef broth: 1 1/2 cups. Low-sodium broth lets you control the salt, since taco seasoning and salsa both bring some.
Corn: one 15-ounce can, drained.
Tomato sauce and salsa: 8 ounces of tomato sauce and 1/2 cup of salsa. Use mild, medium or hot salsa to set the heat level.
Taco seasoning and garlic powder: 2 tablespoons and 1 teaspoon.
Cheese: 1 cup shredded cheddar or Mexican blend, melted over the top at the end.
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Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 tbsp taco seasoning
- 1 tsp garlic powder
- 1 cup long-grain white rice, uncooked
- 1 1/2 cups beef broth
- 15 oz canned corn, drained
- 8 oz tomato sauce
- 1/2 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper, to taste
How to Make One Pot Mexican Rice Casserole
1. Brown the beef and onion. In a large skillet over medium-high heat, cook 1 lb of ground beef with the diced onion until the beef is browned, reaches 160°F on a food thermometer, and the onion is soft. Season with salt and pepper. Drain excess grease.
2. Season. Return the skillet to the stove, add 2 tbsp of taco seasoning and 1 tsp of garlic powder to the beef. Stir well to coat the beef.
3. Add the rice and liquids. Add 1 cup of uncooked rice, 1 1/2 cups of beef broth, 1 can (15 oz) of corn, 8 oz tomato sauce, and 1/2 cup of salsa to the skillet. Stir to combine.
4. Simmer. Bring to a boil, then cover, reduce heat to low, and let simmer for 18-20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
5. Melt the cheese. Once the rice is cooked, sprinkle 1 cup of shredded cheese over the top. Cover and cook until cheese is melted, about 2-3 minutes.
6. Serve. Serve the casserole hot, straight from the skillet.
Tips for Tender Rice
- Use a skillet with a tight lid. The rice cooks in the steam, so a loose lid lets liquid escape before the grains are done.
- Keep the heat low. A gentle simmer cooks the rice evenly; a hard boil scorches the bottom while the top stays firm.
- Stir only now and then. A quick stir keeps the bottom from catching. Constant stirring makes the rice sticky.
- Check before the cheese. If the rice is still firm and the pan is dry, add a splash of broth, cover and give it a few more minutes.
- Drain the beef well. Extra fat coats the rice and keeps it from absorbing the sauce.
Variations
- Ground turkey or chicken: use either in place of the beef and cook it to 165°F.
- Beans: stir in a drained can of black or pinto beans with the corn.
- More heat: use hot salsa, pepper jack cheese or sliced jalapeños on top.
- Toppings: sour cream, chopped green onions, fresh cilantro or diced avocado.
If you like these flavors in a different shape, try Mexican Meatloaf, a beef-and-chorizo loaf that serves 8.
Another Mexican-style side is Mexican Street Corn Casserole, which serves 15.
Storage & Reheating
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days. Add a splash of broth and reheat in the microwave or in a covered skillet over low heat until it reaches 165°F.
What to Serve With It
A crisp green salad, tortilla chips with guacamole, or warm flour tortillas to scoop it up.
More rice casseroles: easy hamburger rice casserole, cozy beef and rice casserole and one pot cheesy chicken broccoli rice casserole. For more Tex-Mex dinners, try Mexican tortilla casserole, walking taco casserole and one pot taco spaghetti.
Frequently Asked Questions
What are the ingredients in Mexican rice?
Rice, broth and tomato are the base. This casserole version adds ground beef, onion, corn, salsa, taco seasoning, garlic powder and cheese.
Which is better, Mexican rice or Spanish rice?
They’re different dishes. Mexican rice is cooked with tomato and broth, which is how the rice in this casserole is made.
Do I need to cook the rice first?
No. The uncooked rice simmers in the broth, tomato sauce and salsa in the same skillet.
Can I use brown rice?
Brown rice needs more liquid and a longer simmer, so it isn’t a straight swap in this recipe.
Can I make it with ground turkey?
Yes. Cook ground turkey to 165°F before adding the rice.
How long do leftovers keep?
3 to 4 days in the refrigerator. Reheat to 165°F.
Final Notes
Brown the beef well, keep the lid on and let the rice simmer gently until it’s tender, then finish with the cheese. If you try it with black beans or pepper jack, tell me in the comments how it turned out.
One Pot Mexican Rice Casserole
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Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 tbsp taco seasoning
- 1 tsp garlic powder
- 1 cup long-grain white rice uncooked
- 1 1/2 cups beef broth
- 15 oz canned corn drained
- 8 oz tomato sauce
- 1/2 cup salsa
- 1 cup shredded cheese cheddar or Mexican blend
- to taste salt and pepper
Instructions
- In a large skillet over medium-high heat, cook 1 lb of ground beef with the diced onion until the beef is browned, reaches 160°F on a food thermometer, and the onion is soft. Season with salt and pepper. Drain excess grease.
- Return the skillet to the stove, add 2 tbsp of taco seasoning and 1 tsp of garlic powder to the beef. Stir well to coat the beef.
- Add 1 cup of uncooked rice, 1 1/2 cups of beef broth, 1 can (15 oz) of corn, 8 oz tomato sauce, and 1/2 cup of salsa to the skillet. Stir to combine.
- Bring to a boil, then cover, reduce heat to low, and let simmer for 18-20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Once the rice is cooked, sprinkle 1 cup of shredded cheese over the top. Cover and cook until cheese is melted, about 2-3 minutes.
- Serve the casserole hot, straight from the skillet.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
