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
How would you rate this recipe?
Preparation
Chef’s notes
*Brown rice can be substituted but cooking time may have to be increased as needed.