One Pot Mexican Rice Casserole

In a large skillet or Dutch oven, heat a bit of oil over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat.

Add Rice and Seasonings:
Stir in the uncooked rice, cumin, chili powder, salt, and pepper. Cook for 1-2 minutes, letting the rice toast slightly with the beef and spices.

Add Broth, Salsa, and Tomatoes:
Pour in the beef or chicken broth, salsa, and diced tomatoes. Stir to combine. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Add Beans and Cheese:
Once the rice is cooked, stir in the black beans and shredded cheese. Mix until the cheese is melted and everything is evenly combined.

Serve:
Garnish with chopped cilantro and serve with a dollop of sour cream, if desired. Enjoy this cheesy, flavorful casserole!

Serving and Storage Tips: