HOW TO MAKE ONE POT MEXICAN RICE CASSEROLE
The Mexican Rice Casserole Made in One Skillet is a Quick and Easy Dinner Option That Leaves Almost No Mess Behind. It is not just gluten-free but also quite simple to adapt for vegans.
It probably comes as no surprise that I have a bit of an obsession with dishes that only need one pot. Aside from Italian food, Mexican cuisine is another one of my favorite cuisines. You are aware that I couldn’t resist mixing my two interests into the most beautiful one-pot Mexican meal there is. Not only can you make this in one pot, but it’s also full of fun vegetables that you can change up however you like. Yet, the more vegetables you eat, the better! To make it even more nutritious, you may use brown rice instead of white rice.
When it’s time to serve, you can either eat this straight out of the pan or use it as a dipping base for tortilla chips. Either way, it’s delicious. We thought it was deliciously prepared any way, but the leftovers were much better the following day. I really hope you have as much fun eating this lunch as we do! If you do decide to make it, I would really appreciate it if you could tell me how it came out in the comments section below. Your input is always very much welcomed in a very big manner!
INGREDIENTS YOU’LL NEED:
1 Tbsp.Of olive oil.
2 cloves.Of garlic – minced.
A large diced onion.
A large diced red bell pepper.
2 small diced zucchini.
1 Cup.Of corn kernels.
1 large can.Of diced tomatoes – undrained.
1 Cup.Of white rice.
1 Tsp.Of chili powder.
½ Tsp.Of cumin.
Kosher salt and freshly ground black pepper.
1 Cup.Of shredded cheddar cheese.
2 Tbsp.Of fresh chopped cilantro.
OKAY, SO LET’S HAVE A LOOK AT HOW SIMPLE IT IS TO PREPARE THIS DISH, SHALL WE?
In a saucepan, bring the olive oil to a temperature of medium-high.
After adding the garlic, onion, and bell pepper, continue to heat the mixture while turning it often for approximately two to three minutes, or until the onions have turned translucent.
After approximately 2 minutes of stirring, the zucchini and corn will be soft and completely cooked through.
After stirring in the chopped tomatoes, rice, chili powder, cumin, and one and a half cups of water, season the dish to taste with salt and pepper.
Bring to a boil, then cover, lower the heat, and continue to simmer for approximately 15–18 minutes, or until the rice is fully cooked.
After about one to two minutes, stir in the cheese until it is completely melted.
Serve immediately, and if wanted, garnish with cilantro before serving.