Ina Garten’s One-Pot Mexican Rice Casserole is a flavorful, easy-to-make dish that combines the comforting elements of Mexican cuisine in a single pot. This casserole features tender rice, seasoned ground beef, black beans, and vegetables, all mixed with spices and topped with melted cheese. It’s perfect for a family dinner, gathering, or meal prep, offering a delicious, hearty meal with minimal cleanup.
What is Ina Garten One-Pot Mexican Rice Casserole?
Ina Garten’s One-Pot Mexican Rice Casserole brings together savory ingredients like ground beef, rice, black beans, and a blend of spices for a satisfying, flavorful meal. The rice is cooked directly in the same pot with vegetables and broth, absorbing all the delicious flavors. Topped with melted cheese, this casserole is a crowd-pleasing dish that’s perfect for weeknight dinners or gatherings.
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Why You Should Try This Recipe
- Easy One-Pot Meal: All ingredients are cooked in one pot, making cleanup quick and easy.
- Loaded with Flavor: The combination of spices, seasoned beef, and fresh vegetables creates a flavorful, satisfying dish.
- Family-Friendly: It’s a hearty, comforting meal that everyone will love, including kids.
- Customizable: You can easily adjust the ingredients by adding your favorite vegetables or making it vegetarian.
- Perfect for Meal Prep: Leftovers store well and taste even better the next day.
Ingredients Needed to Make Ina Garten One-Pot Mexican Rice Casserole
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup long-grain white rice (uncooked)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 ½ cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 1 tablespoon chopped fresh cilantro for garnish
- Salt and pepper to taste
- Sour cream, sliced avocado, and lime wedges for serving (optional)
Instructions to Make Ina Garten One-Pot Mexican Rice Casserole
Step 1: Brown the Meat
- Cook the ground beef: Heat olive oil in a large, deep skillet or pot over medium heat. Add the ground beef (or turkey) and cook for about 5-7 minutes until browned. Break up the meat with a spoon as it cooks. Drain any excess fat and set the meat aside.
Step 2: Sauté the Vegetables
- Cook the onions, garlic, and bell peppers: In the same pot, add the chopped onion, red bell pepper, and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Step 3: Add the Rice and Spices
- Toast the rice: Stir the uncooked rice into the pot with the vegetables, allowing it to toast for 1-2 minutes.
- Add spices: Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Mix well to coat the rice and vegetables with the spices.
Step 4: Add the Liquid and Beans
- Combine broth, tomatoes, and beans: Pour in the chicken broth, diced tomatoes (with their juices), and black beans. Stir everything together to combine.
Step 5: Simmer #the Casserole
- Cook the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Step 6: Add the Cheese and Bake
- Top with cheese: Preheat your oven to 375°F (190°C). Once the rice is fully cooked, stir in the browned ground beef. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake: Transfer the pot (if oven-safe) to the oven and bake uncovered for 5-10 minutes, or until the cheese is melted and bubbly.
Step 7: Serve and Garnish
- Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with optional toppings like sour cream, sliced avocado, and lime wedges.
What Goes Well with Ina Garten One-Pot Mexican Rice Casserole
- Tortilla Chips: Serve with crispy tortilla chips for dipping into the casserole or enjoying on the side.
- Guacamole: A side of fresh guacamole adds a creamy, cooling contrast to the spiced rice.
- Mexican Street Corn: Grilled corn topped with cotija cheese, lime, and chili powder complements the casserole perfectly.
- Simple Green Salad: A light green salad with a citrus vinaigrette adds a refreshing balance to the hearty casserole.
Essential Tips for Perfecting Ina Garten One-Pot Mexican Rice Casserole
- Use long-grain rice: Long-grain white rice works best for this recipe because it cooks evenly and absorbs the flavors without becoming mushy.
- Don’t skip toasting the rice: Toasting the rice in the pot before adding liquid enhances its flavor and helps it cook to the perfect texture.
- Season to taste: Adjust the amount of cumin, chili powder, and paprika to match your preferred spice level.
- Make it vegetarian: Skip the meat and add more vegetables like corn, zucchini, or mushrooms for a vegetarian version of the casserole.
Variations of Ina Garten One-Pot Mexican Rice Casserole
- Vegetarian Option: Replace the ground beef with more black beans, pinto beans, or a combination of vegetables.
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Ground Turkey or Chicken: Swap the ground beef for ground turkey or chicken for a lighter protein option.
- Cheese Variations: Try using pepper jack cheese for a spicier kick or a mix of cheddar and mozzarella for extra creaminess.
- Brown Rice Version: Use brown rice instead of white rice for added fiber, though you may need to adjust the cooking time slightly.
Storing Ina Garten One-Pot Mexican Rice Casserole: Best Practices
- Refrigerate leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: You can freeze the casserole in portioned, freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Label and date: Always label and date the casserole before freezing to track freshness.
Reheating Ina Garten One-Pot Mexican Rice Casserole: Best Practices
- Oven method: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
- Microwave option: Heat individual portions in the microwave on medium power for 1-2 minutes, stirring halfway through.
- Add moisture if needed: If the casserole has dried out, stir in a splash of chicken broth or water before reheating to restore its moisture.
How Can I Make Ina Garten One-Pot Mexican Rice Casserole Healthier?
To make Ina Garten’s One-Pot Mexican Rice Casserole healthier, try these tips:
- Use lean ground turkey or chicken: Swap the ground beef for a leaner protein to reduce fat and calories.
- Opt for brown rice: Use brown rice instead of white rice for added fiber and nutrients.
- Add more vegetables: Incorporate additional vegetables like zucchini, spinach, or corn to boost the fiber and vitamins.
- Use low-fat cheese: Replace full-fat cheese with reduced-fat versions for a lighter option.
Nutrition Value (Per Serving)
- Calories: 450
- Protein: 25g
- Carbohydrates: 45g
- Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 750mg
- Fiber: 6g
- Sugar: 4g
Final Words
Ina Garten’s One-Pot Mexican Rice Casserole is a hearty, flavorful dish that’s perfect for family dinners or meal prep. With its easy one-pot preparation, bold flavors, and customizable ingredients, this casserole is sure to become a go-to recipe in your kitchen.
Other Yummy Recipes:
- Ina Garten Brunch Egg Casserole
- Ina Garten Chicken Marsala
- Ina Garten Beef Stroganoff
- Ina Garten Green Bean Casserole
- Ina Garten Chicken Enchiladas
Ina Garten One Pot Mexican Rice Casserole Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Ina Garten’s One-Pot Mexican Rice Casserole brings together savory ingredients like ground beef, rice, black beans, and a blend of spices for a satisfying, flavorful meal. The rice is cooked directly in the same pot with vegetables and broth, absorbing all the delicious flavors. Topped with melted cheese, this casserole is a crowd-pleasing dish that’s perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup long-grain white rice (uncooked)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 ½ cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 1 tablespoon chopped fresh cilantro for garnish
- Salt and pepper to taste
- Sour cream, sliced avocado, and lime wedges for serving (optional)
Instructions
Step 1: Brown the Meat
- Cook the ground beef: Heat olive oil in a large, deep skillet or pot over medium heat. Add the ground beef (or turkey) and cook for about 5-7 minutes until browned. Break up the meat with a spoon as it cooks. Drain any excess fat and set the meat aside.
Step 2: Sauté the Vegetables
- Cook the onions, garlic, and bell peppers: In the same pot, add the chopped onion, red bell pepper, and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Step 3: Add the Rice and Spices
- Toast the rice: Stir the uncooked rice into the pot with the vegetables, allowing it to toast for 1-2 minutes.
- Add spices: Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Mix well to coat the rice and vegetables with the spices.
Step 4: Add the Liquid and Beans
- Combine broth, tomatoes, and beans: Pour in the chicken broth, diced tomatoes (with their juices), and black beans. Stir everything together to combine.
Step 5: Simmer the Casserole
- Cook the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Step 6: Add the Cheese and Bake
- Top with cheese: Preheat your oven to 375°F (190°C). Once the rice is fully cooked, stir in the browned ground beef. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake: Transfer the pot (if oven-safe) to the oven and bake uncovered for 5-10 minutes, or until the cheese is melted and bubbly.
Step 7: Serve and Garnish
- Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with optional toppings like sour cream, sliced avocado, and lime wedges.
