One Skillet Mexican Rice Casserole is an easy option for dinner with almost zero clean up. It’s gluten-free and can easily be made vegan too!
Have I told you guys how much I love Mexican food?
If you couldn’t tell by now, it’s my jam.
In fact, some of my favorite recipes on this site are inspired by delicious Mexican flavah:
Just to name a few. ;)
Alright, so let’s take a look at how easy this casserole is to make. You start by cooking the onion with the spices over medium heat which creates a base that’s packed with flavor.
Then you stir in the diced bell pepper and green chilies. I used canned green chilies but you can use fresh jalapenos if you prefer. Just make sure to remove the seeds if you don’t want it to be spicy.
After those cook with the onion and spices for a few minutes, you add the rinsed beans, corn, brown rice and salsa. I used a roasted yellow chili salsa from Trader Joes but you can use whatever brand you like or even enchilada sauce, if you want.
Once that’s all stirred together, you top it with shredded cheese, pop it in the oven and broil until it’s golden brown and bubbly and smelling delicious. Then dinner is served.
I hope you enjoy this meal as much as we do! If you decide to make it please let me know how it turned out in the comments below. Your feedback is always greatly appreciated!
Yield: 5 servings
Prep Time: 10
Cook Time: 15
Total Time: 25
*To make it vegan, skip the broiling step and drizzle it with this Nacho Cashew Cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition Facts are for 1 serving or 1/5 of recipe
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!