By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
371 cal · 35 min
One Pot Mexican Rice Casserole
Recipe GLPRbc523e87724a9f
A vibrant, one-pot rice dish loaded with fresh vegetables, warming spices, and melted cheddar cheese. This comforting Mexican-inspired casserole brings together garlic, onion, bell pepper, zucchini, and corn in a flavorful tomato base, all simmered together until the rice is tender and the cheese is creamy.
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Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 zucchini, diced
1 cup corn kernels, fresh, frozen or canned
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup white rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups water
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro leaves
Directions
Heat the olive oil in a large saucepan or pot over medium-high heat.
Add the minced garlic, diced onion, and diced red bell pepper to the pot. Cook, stirring frequently, until the onion becomes translucent, about 2 to 3 minutes.
Stir in the diced zucchini and corn kernels, cooking until they soften and heat through, approximately 2 minutes.
Pour in the undrained canned diced tomatoes and add the uncooked white rice, chili powder, cumin, and water. Stir everything together to combine. Season with kosher salt and freshly ground black pepper to your taste.
Increase heat to bring the mixture to a boil, then reduce heat to low, cover the pot with a lid, and simmer until the rice is fully cooked and tender, about 15 to 18 minutes.
Remove from heat and stir in the shredded cheddar cheese until it is completely melted and incorporated throughout, about 1 to 2 minutes.
Serve immediately, garnished with fresh chopped cilantro if desired.
Comments
This is a solid, practical weeknight dish for a Charlotte family. Every ingredient is stocked at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI—no special stops—and the cost runs roughly $1.20–$1.40 per serving, driven by rice and cheese but kept reasonable by vegetables and pantry staples. The 35-minute claim is honest; rice cooks in about 20 minutes once the pot simmers, and active prep takes 10 minutes, so you're genuinely done in 35. It reheats well as a leftover, though the cheese can harden slightly—best eaten the day you make it. The main limitation is that it sits between a casserole and a skillet dish without strong commitment to either; it's neither fussy nor memorable, just competent comfort food.
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