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Comfort food evokes feelings of warmth, nostalgia, and satisfaction. It’s the kind of meal that brings people together, fostering connections and creating lasting memories around the dining table. In today’s fast-paced world, one-pot meals have gained immense popularity for their simplicity and convenience, allowing home cooks to whip up hearty dishes without the hassle of multiple pots and pans. Among the plethora of one-pot recipes, the One Pot Mexican Rice Casserole stands out as a vibrant and flavorful option that perfectly embodies the essence of comfort food.

One Pot Mexican Rice Casserole

Discover the comfort of home-cooked goodness with this One Pot Mexican Rice Casserole! Packed with vibrant ingredients like black beans, bell peppers, and spices, it's a flavorful dish that's perfect for family dinners or casual gatherings. Easy to prepare and full of nutrition, this casserole will become a favorite in your kitchen. Bring everyone together around the table for a heartwarming meal! #MexicanRiceCasserole #ComfortFood #OnePotMeals #EasyRecipes #FamilyFavorites #HealthyEating #CookingAtHome
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Ingredients
  

2 cups long-grain rice, rinsed

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

2 1/2 cups chicken or vegetable broth

1 tablespoon taco seasoning

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Sauté Vegetables: Stir in the minced garlic and diced bell pepper and cook for an additional 2-3 minutes until the peppers soften.

      Add Dry Ingredients: Add the rinsed rice, corn, black beans, diced tomatoes (with their juices), taco seasoning, cumin, smoked paprika, salt, and pepper. Stir well to combine.

        Pour in the Broth: Carefully pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

          Simmer: Allow it to simmer for about 20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. If necessary, check occasionally to ensure it doesn’t stick to the bottom.

            Add Cheese: Once the rice is cooked, remove the pot from heat and sprinkle the shredded cheddar cheese over the top. Cover the pot for a few minutes to allow the cheese to melt.

              Garnish and Serve: Fluff the casserole with a fork, then garnish with fresh cilantro. Serve warm with lime wedges on the side for added zest.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6