Looking for a quick and easy dinner that’s both gluten-free and vegan-friendly? This One-Pot Mexican Rice Casserole is your answer! Made in a single skillet, this dish is not only a time-saver but also leaves minimal cleanup. Perfect for busy weeknights, it’s packed with nutritious vegetables and can be customized to your liking. Swap white rice for brown rice for an extra health boost, or serve it with tortilla chips for a fun twist. The flavors deepen overnight, making leftovers even more delicious. Whether you’re a fan of Mexican cuisine or just love one-pot meals, this recipe is a must-try. Let us know how it turns out in the comments—we’d love to hear from you!
Ingredients:
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 large red bell pepper, diced
- 2 small zucchini, diced
- 1 Cup corn kernels
- 1 large can diced tomatoes, undrained
- 1 Cup white rice (or brown rice for a healthier option)
- 1 Tsp. chili powder
- ½ Tsp. cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 Cup shredded cheddar cheese
- 2 Tbsp. fresh chopped cilantro, for garnish
Preparation:
- Step 1: Heat 1 Tbsp. olive oil in a large skillet over medium-high heat.
- Step 2: Add minced garlic, diced onion, and red bell pepper. Sauté for 2-3 minutes until onions are translucent.
- Step 3: Stir in diced zucchini and corn kernels. Cook for 2 minutes until softened.
- Step 4: Add diced tomatoes (with juices), rice, chili powder, cumin, and 1.5 cups water. Season with salt and pepper. Stir well.
- Step 5: Bring to a boil, then cover, reduce heat, and simmer for 15-18 minutes until rice is cooked.
- Step 6: Stir in shredded cheddar cheese until melted.
- Step 7: Serve immediately, garnished with fresh cilantro if desired.
Enjoy this flavorful, one-pot Mexican rice casserole that’s perfect for any occasion!
