One Skillet Mexican Rice Casserole

  • on December 17, 2019
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This one skillet Mexican rice casserole is a simple weeknight meal. It cooks in one pan so clean up is super easy!

So I hate when I want to have a super yummy dinner and I have everything planned out…but then life gets in the way.  It’s just soooo annoying!  I found this recipe for one skillet Mexican rice casserole, and it’s opened up a delicious and quick dinner option for me.

The big reason I like this recipe so much is because it can be made in one skillet.  That makes cooking it much simpler but also makes the cleanup process much easier as well.  Nobody likes doing 10 different dishes when they just got done cooking dinner – I know I don’t!

So then we get to the actual prep and cooking time.  For the prep time, it takes around 10 minutes…not too bad.  Then we get to the cooking time, which is 15 minutes…so the total time to make this delicious one skillet Mexican rice casserole is only 25 minutes.   In less than a half hour, you can have a healthy and simple meal that you can eat!

If you don’t eat it all – which if you’re eating alone, I don’t expect you to be able to.  Save some for leftovers the next day.  It will be a easy and tasty lunch option for work, or you can just reheat it and have it for dinner the following night!


  • 1 small red onion, diced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 red bell pepper, cored and diced
  • 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
  • 1 cup corn kernels, fresh or frozen and defrosted
  • 1 (15 ounce) can black beans, drained and rinsed
  • 12 ounces salsa or enchilada sauce
  • 1 and 1/2 cups cooked brown rice
  • 1/2 cup shredded Monterey Jack cheese*
  • 1/4 cup shredded cheddar cheese*
  • serving suggestions: fresh cilantro, diced green onions, avocado


  1. Start by getting a large skillet (we used a 3 quart one), and warming the oil over medium heat.
  2. Add in the onion and cook down for 3 minutes, then add in the spices (cumin to oregano) and stir it together.  Continue cooking for another 2 to 3 minutes.
  3. Add in the red peppers and green chilies – stir them all together.  Cook for 2 to 3 more minutes and then add in the beans that you drained and rinsed, the corn, salsa and rice.  Stir everything together until they’re well combined.
  4. Turn on the ‘broil’ setting on your oven and top the mixture you just made in the skillet with the shredded cheese.
  5. Place the skillet into the oven and cook it for around 3 to 4 minutes or until cheese is bubbling on top.
  6. Serve the dish warm with diced green onions, cilantro, and avocado if you wish.


Original recipe:

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