One-Pot Mexican Rice Casserole

This Mexican-inspired One-Pot Rice and Beans Casserole includes lots of veggies and is baked with an ooey-gooey cheese topping for a crowd-pleasing dish.

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One-Pot Mexican Rice Casserole

Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 50 mins


  • 1 bag Success® White Rice
  • 1/4 cup olive oil
  • 1 small eggplant, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups tomatoes, chopped
  • 2 tbsp tomato paste
  • 1 can (19 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup vegetable broth
  • 2 cups Monterey Jack cheese, shredded


  • Step 1

  • Prepare rice according to package directions.

    Step 2

  • Preheat oven to 425°F. Meanwhile, heat oil in large ovenproof skillet set over medium heat; add eggplant, bell pepper, onion, garlic and chili powder, and cook for 5 to 7 mins or until vegetables start to soften. Season with salt and black pepper.

    Step 3

  • Stir in tomatoes and tomato paste; cook for 2 mins. Stir in beans, corn and broth; bring to boil. Stir in rice; sprinkle with cheese. Bake for 6 to 9 mins or until cheese is melted and bubbly.

    Pro Tips

    Sprinkle with cilantro before serving.

    Substitute aged Cheddar or shredded Tex-Mex cheese blend for Monterey Jack cheese if preferred.