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Week of 2/10/25

Mexican Tuna and Rice Casserole
with corn / bell peppers / zucchini

Active: 30 Total: 60
Original GF Paleo Vegetarian
Mexican Tuna and Rice Casserole

Classic Mexican rice is a well-loved restaurant side dish, but we've given it the full meal treatment in the form of this cozy, one-pot casserole. Feel free to customize your vegetables, cheese, and toppings!
Smarts: Canned tuna makes this a great, back-pocket pantry meal, but other proteins would be right at home here, too.

Tags
One Pot, Make Ahead
Proteins
Fish, non-canned
Cuisines
Latin
Save recipe
41

Ingredients

Metric
Servings:
4
Mexican Seasoning:
  • Chili powder - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1 tsp
  • Salt - 3/4 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/4 tsp
Mexican Tuna and Rice Casserole:
  • Bell peppers, any color - 1 , chopped
  • Onions, medium and red - 1/2 , chopped
  • Cheese, cheddar - 3 oz , shredded (sub shredded Mexican blend)
  • Zucchini - 8 oz , diced
  • Limes - 1 , wedges
  • Cilantro, fresh - 1/4 cup , chopped
  • Corn, frozen - 1 cup , defrosted
  • Tuna, canned (5 oz / 142 g) - 2 cans , drained
  • Oil, cooking - 1 Tbsp
  • Rice, uncooked long-grain white or brown - 1 cup
  • Tomatoes, diced (14 oz / 397 g) - 1 can (for more spice, use a variety that includes green chilies)
  • Stock, any type - 2 cups
  • Hot sauce - for serving

Prep

  1. Make seasoning mix - Mix together chili powder, cumin, oregano, salt, garlic powder, and pepper. Store in an airtight container. (Can be done up to 5 days in ahead)

  2. Bell peppers / Onions / Cheese - Prep as directed. Store bell peppers and onions together in one container. Store cheese in its own separate container. (Can be done up to 5 days ahead)

  3. Zucchini / Limes - Prep as directed and store separately. (Can be done up to 3 days ahead)

  4. Cilantro - Prep as directed.

  5. Corn - Defrost corn by running under warm water, then drain.

  6. Tuna - Drain well and flake with a fork.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Heat a Dutch oven or deep saute pan with a lid over medium heat and add cooking oil. Add bell peppers and onions to hot oil with a pinch of salt. Saute until they begin to turn tender, 3 to 4 minutes.

  3. Add zucchini and corn and continue to cook until vegetables are mostly tender, 3 to 4 minutes more.

  4. Fold in rice, seasoning mix, tuna, and diced tomatoes. Slowly pour in stock and stir until everything is well combined.

  5. Bring mixture to a simmer and cover with a lid. Transfer to the oven and bake until rice is tender and all the liquid has been absorbed, 25 to 35 minutes.

  6. Remove pan from the oven and remove the lid. Scatter cheese evenly over top of the rice. Leave the lid off and return pan to the oven. Bake, uncovered, until the cheese is melted and bubbly, ~5 minutes more.

  7. Divide casserole among serving plates and top with chopped cilantro. Serve hot sauce and lime wedges at the table for topping the casserole. Enjoy!

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