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## **How to Make One-Pot Mexican Rice Casserole**
### **Ingredients**
Here’s a breakdown of the basic ingredients needed to make One-Pot Mexican Rice Casserole:
– **1 tablespoon olive oil** (or any oil of your choice)
– **1 medium onion**, chopped
– **1 bell pepper**, chopped (red, green, or yellow)
– **2 cloves garlic**, minced
– **1 cup long-grain white rice** (or brown rice, depending on preference)
– **1 can (15 ounces) diced tomatoes** (with juices)
– **1 can (15 ounces) black beans**, drained and rinsed
– **1 can (15 ounces) corn kernels** (or 1 1/2 cups frozen corn)
– **1 1/2 cups chicken or vegetable broth**
– **1 1/2 cups shredded cheese** (cheddar, Monterey Jack, or a Mexican cheese blend)
– **1 teaspoon cumin**
– **1 teaspoon chili powder**
– **1/2 teaspoon smoked paprika** (optional for added depth)
– **Salt and pepper**, to taste
– **Fresh cilantro**, chopped (for garnish)
– **Lime wedges**, for serving
– **Optional protein**: diced cooked chicken, ground beef, or ground turkey (about 1 1/2 cups)
– **Optional toppings**: sour cream, avocado, sliced jalapeños, salsa, or hot sauce
### **Instructions**
#### **Step 1: Sauté the Vegetables**
1. **Heat the olive oil** in a large, oven-safe skillet or Dutch oven over medium heat.
2. **Add the chopped onion** and bell pepper to the pan, sautéing for about 3-4 minutes until softened.
3. **Add the minced garlic** and cook for an additional minute, stirring constantly to prevent burning.
#### **Step 2: Add the Rice and Seasonings**
1. **Stir in the rice**, making sure the grains are coated with the oil and vegetables.
2. **Add the cumin, chili powder, smoked paprika**, salt, and pepper. Stir well to distribute the seasonings evenly throughout the rice mixture.
#### **Step 3: Add the Liquid and Canned Ingredients**
1. **Pour in the diced tomatoes** (with juices), black beans, corn, and broth. Stir to combine.
2. Bring the mixture to a simmer, ensuring that everything is well combined.
#### **Step 4: Bake the Casserole**
1. **Cover the pan with a tight-fitting lid** or aluminum foil. Place the skillet in a preheated oven at 375°F (190°C).
2. **Bake for 25-30 minutes**, or until the rice is tender and the liquid has been absorbed. Check the casserole halfway through baking and add more liquid (if necessary), as oven temperatures can vary.
#### **Step 5: Add the Cheese**
1. **Remove the casserole from the oven**. Sprinkle the shredded cheese evenly over the top of the rice mixture.
2. **Return the casserole to the oven** and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
#### **Step 6: Garnish and Serve**
1. Once the casserole is done, remove it from the oven and let it rest for a few minutes.
2. **Garnish with fresh cilantro** and serve with lime wedges for an added burst of freshness.
3. If desired, top with sour cream, avocado slices, salsa, or any other preferred toppings.
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