One Pot Mexican Rice Casserole
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(7)
Ingredients
6 servings
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels, frozen, canned or roasted
- 1 14.5-ounce can petite diced tomatoes, undrained
- 1 cup white rice*
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro leaves
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Preparation
Step 1
Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes.
Step 2
Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
Step 3
Stir in cheese until melted through, about 1-2 minutes.
Step 4
Serve immediately, garnished with cilantro, if desired.
Step 5
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Chef's notes
*Brown rice can be substituted but cooking time may have to be increased as needed.
