Ina Garten’s One Pot Mexican Rice Casserole is a flavorful, hearty dish perfect for busy weeknights or casual gatherings. This dish is a satisfying, all-in-one meal, packed with aromatic spices, fresh vegetables, and protein-rich beans or meat. It’s easy to make, requires minimal cleanup, and delivers bold, vibrant flavors that the whole family will enjoy.

What is Ina Garten One Pot Mexican Rice Casserole?

Ina Garten’s One Pot Mexican Rice Casserole combines fluffy rice, seasoned meat, beans, tomatoes, and cheese in a single pot. It’s cooked with Mexican-inspired spices like cumin and chili powder, creating a savory, slightly spicy dish that’s perfect as a main course or a side dish.

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Reasons to Try Ina Garten One Pot Mexican Rice Casserole

Simple and convenient: A one-pot meal means fewer dishes to clean.
Packed with flavor: A medley of spices and fresh ingredients make it incredibly tasty.
Customizable: Adjust the protein, spices, or veggies to suit your preferences.
Crowd-pleaser: Ideal for family dinners, potlucks, or casual entertaining.
Leftover-friendly: It tastes even better the next day.

Ingredients Needed to Make Ina Garten One Pot Mexican Rice Casserole

Olive oil: 2 tablespoons.
Onion: 1 medium, finely chopped.
Garlic: 2 cloves, minced.
Ground beef or turkey: 1 pound (or shredded chicken).
Bell peppers: 1 cup, diced (any color).
Long-grain white rice: 1 cup, uncooked.
Chicken broth: 2 cups.
Tomatoes: 1 can (14 ounces), diced.
Black beans or pinto beans: 1 can (15 ounces), drained and rinsed.
Corn kernels: 1 cup (frozen or fresh).
Chili powder: 1 teaspoon.
Ground cumin: 1 teaspoon.
Paprika: 1 teaspoon.
Salt and pepper: To taste.
Shredded cheese: 1 cup (cheddar or Mexican blend).
Cilantro: Fresh, chopped for garnish.
Lime wedges: For serving.

Instructions to Prepare Ina Garten One Pot Mexican Rice Casserole

Step 1: Sauté the aromatics

Heat olive oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and cook until softened about 3–4 minutes.
Stir in the garlic and cook for another 1 minute until fragrant.

Step 2: Cook the protein and vegetables

Add the ground beef or turkey to the pot, breaking it up with a spoon. Cook until browned and fully cooked, about 5–6 minutes.
Stir in the diced bell peppers and cook for another 2 minutes.

Step 3: Add the rice and spices

Add the uncooked rice, chili powder, cumin, paprika, salt, and pepper. Stir well to coat the rice and distribute the spices evenly.

Step 4: Simmer with liquids

Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine, then bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.

Step 5: Add beans, corn, and cheese

Stir in the black beans and corn. Cook for an additional 2–3 minutes to heat through.
Sprinkle the shredded cheese over the top, cover, and let it melt for 2–3 minutes.

Step 6: Garnish and serve

Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side.

Ina Garten One Pot Mexican Rice Casserole recipe

What Goes Well With Ina Garten One Pot Mexican Rice Casserole

Guacamole: A creamy, refreshing side to balance the spice.
Tortilla chips: Perfect for scooping up the casserole.
Sour cream: Adds a cool and tangy contrast.
Side salad: A crisp green salad complements the dish well.
Margaritas: Pair with a classic margarita for a festive touch.

Key Tips for Making Ina Garten One Pot Mexican Rice Casserole

Toast the rice: Briefly sautéing the rice before adding liquids enhances its flavor.
Use fresh ingredients: Fresh vegetables and herbs make a big difference in taste.
Customize the protein: Swap ground beef for shredded chicken, turkey, or even tofu.
Don’t skip the cheese: The melted cheese adds a creamy, comforting finish.
Let it rest: Allow the casserole to sit for a few minutes before serving to help the flavors meld.

Creative Variations of Ina Garten One Pot Mexican Rice Casserole

Spicy version: Add diced jalapeños or a dash of hot sauce for extra heat.
Vegetarian option: Omit the meat and use extra beans and vegetables.
Quinoa substitution: Replace rice with quinoa for a high-protein twist.
Taco-inspired: Top with crushed tortilla chips and sour cream for a taco casserole vibe.

Storage Guidelines for Ina Garten One Pot Mexican Rice Casserole

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm on the stovetop or in the microwave with a splash of broth to prevent drying out.

FAQs

Can Mexican Rice Casserole be made vegetarian?

Yes, Mexican Rice Casserole can easily be made vegetarian. Omit the meat and increase the amount of beans and vegetables like bell peppers, zucchini, or mushrooms to maintain a hearty texture.

How do you prevent rice from sticking to the pot in a casserole?

To prevent rice from sticking, ensure the pot is well-oiled, stir the rice thoroughly before adding liquids, and cook on low heat with a tightly fitted lid. Avoid opening the lid too frequently while it’s cooking.

Can you use brown rice instead of white rice in this casserole?

Brown rice can be used, but it requires a longer cooking time and more liquid. Adjust the cooking time to about 40–45 minutes and add an extra 1/2 cup of broth or water to ensure the rice cooks properly.

How do you reheat Mexican Rice Casserole without drying it out?

To reheat without drying out, add a splash of chicken broth or water before microwaving or warming it on the stovetop. Cover the dish while reheating to retain moisture.

Wrapping Up

Ina Garten’s One Pot Mexican Rice Casserole is a hearty, flavorful dish that’s as easy to prepare as it is satisfying. With its vibrant spices, tender rice, and cheesy topping, this casserole is sure to become a family favorite. Perfect for busy weeknights or casual entertaining, it’s a recipe you’ll want to make again and again.

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