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Welcome to the world of vibrant flavors with the Sizzling Southwest One Pot Rice Casserole. This delightful dish captures the essence of Southwestern cuisine, bringing together a medley of ingredients that not only tantalize the taste buds but also nourish the body. For busy families, meal prep enthusiasts, or anyone seeking a hearty vegetarian option, this casserole is a lifesaver. It combines convenience with nutrition, making it an ideal choice for weeknight dinners or casual gatherings with friends.

Best One Pot Mexican Rice Casserole

Discover the Sizzling Southwest One Pot Rice Casserole, a delicious and convenient meal that brings vibrant Southwestern flavors to your dinner table. This hearty casserole combines rice, black beans, corn, fresh tomatoes, and a blend of spices in one pot, making cleanup a breeze. Perfect for busy nights or casual gatherings, it's a nutritious vegetarian option that will satisfy everyone. Gather your loved ones for a delightful dining experience that’s easy to prepare and enjoy.
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Ingredients
  

1 cup long-grain rice, uncooked

2 cups vegetable broth

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

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded cheddar cheese (or Mexican cheese blend)

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and peppers, sautéing for about 5 minutes or until they soften.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the uncooked rice to the pot, stirring constantly for 2-3 minutes until the rice is slightly golden.

        Pour in the vegetable broth, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine all the ingredients.

          Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

            Once the rice is cooked, fluff with a fork and stir in half of the shredded cheese. Mix until the cheese is melted and incorporated.

              Remove from heat and sprinkle the remaining cheese on top. Cover again for a few minutes until the cheese melts and becomes gooey.

                Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty kick.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6