Mexican Rice Casserole Pot (Print-Friendly Version)

Beef, rice, corn, and peppers simmer in one pot for a hearty, flavorful Mexican-inspired dinner.

# What You'll Need:

→ Main Ingredients

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 450 grams ground beef
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1 teaspoon paprika
07 - 1 red bell pepper, diced
08 - 150 grams corn kernels (fresh, canned, or frozen)
09 - 400 grams chopped tomatoes
10 - 200 grams long grain white rice, rinsed
11 - 600 millilitres chicken or beef broth
12 - Salt and freshly ground black pepper, to taste

→ Garnishes (Optional)

13 - Fresh cilantro, chopped
14 - 1 lime, cut into wedges
15 - Sour cream
16 - Warm flour or corn tortillas

# How to Make It:

01 - Heat olive oil in a large pot or deep skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
02 - Add ground beef and break it up with a spoon. Cook for 5 to 6 minutes until thoroughly browned. Drain excess fat if necessary.
03 - Stir in cumin, chili powder, and paprika. Cook for 1 minute until spices release their aroma.
04 - Add diced red bell pepper, corn, and chopped tomatoes. Stir well to combine all ingredients evenly.
05 - Pour in rinsed white rice and broth. Stir to distribute rice uniformly. Bring to a simmer, cover, and reduce heat to low.
06 - Allow mixture to cook covered for 18 to 20 minutes, or until rice is tender and the liquid is fully absorbed.
07 - Turn off the heat and let the dish stand covered for 5 minutes. Fluff rice with a fork and season with salt and black pepper to taste.
08 - Top with fresh cilantro and lime. Serve warm with sour cream or tortillas as desired.

# Additional Tips:

01 - Letting the casserole rest after cooking ensures the rice finishes steaming and prevents excess moisture.
02 - Using freshly chopped tomatoes adds extra tang and freshness, but canned are acceptable for convenience.
03 - For extra heat, add diced jalapeño with the bell pepper.

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