One Pot Mexican Sausages and Rice – Easy, Cheesy & Packed with Bold Flavour

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Looking for a one-pot wonder that’s comforting, flavorful, and bursting with Mexican-inspired spices? This One Pot Mexican Sausages and Rice is your answer! Loaded with smoky chipotle, hearty beans, colorful veggies, and melted cheese, this dish comes together with pantry staples and minimal effort. It’s perfect for busy weeknights when you want something fast, filling, and absolutely delicious.

If you’ve ever wanted to bring bold Mexican flavors to your table without spending hours in the kitchen, this dish is for you. Inspired by classic Mexican rice dishes, this one-pot version layers cumin, chipotle, garlic, and oregano with fluffy rice, juicy sausages, black beans, and sweet corn. The magic happens when everything simmers together, allowing the spices to infuse each grain of rice. The final touch? A generous handful of shredded cheese that melts beautifully into the mix. It’s spicy, hearty, and comforting all in one bite. Plus, it reheats beautifully, making it great for meal prep!

Key Ingredients & Their Roles:

• Sausages (canned or precooked) → Add savory, slightly smoky depth and a satisfying bite.
• Mexican spice blend → This powerhouse mix creates bold, earthy, and slightly spicy layers of flavor.
• Corn and black beans → Add sweetness and creaminess, balancing out the spices and giving texture.
• Tomato paste → Intensifies the umami and gives the rice a rich base.
• Rice → Acts as the hearty base that absorbs all the flavor—use long grain white rice for best results.
• Shredded cheese → Melts into the hot rice, adding creamy richness and a comforting finish.
• Spring onion and coriander → Bring freshness and color to balance the warm spices.








One Pot Mexican Sausages and Rice Recipe Details:

πŸ“Œ Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Cuisine Type: Mexican-inspired, Fusion | Calories: 480 kcal per serving (estimate) | Serving Size: Serves 4–5


πŸ›’ Ingredients:

  • 1 can sausages (drained and diced into ½ inch pieces)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp minced garlic
  • 3 tbsp tomato paste
  • 2 cups uncooked white rice
  • 2½ cups chicken stock
  • 1 can (400g / ~14 oz) corn, drained
  • 1 can (400g / ~14 oz) black beans, drained
  • 2 red capsicum (bell peppers), diced
  • ¼ cup chopped spring onion
  • 1½ cups shredded cheese
  • 1–2 tbsp chopped coriander leaves (for garnish)


Mexican Spice Mix:

  • 1 tsp chipotle pepper powder
  • ½ tsp cayenne pepper
  • 1½ tbsp dried oregano
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 3 tsp onion powder
  • 2 tsp paprika
  • 1 tsp salt

πŸ‘¨‍🍳 Instructions:

  1. Prepare Ingredients:
    Dice onion, spring onion, and capsicum. Drain and dice sausages. Set aside Mexican spice mix.
  2. Cook Sausages:
    Heat 2 tbsp olive oil in a Dutch oven or large pot over high heat. Add diced sausages and cook for 3–4 minutes until slightly browned.
  3. Add Aromatics:
    Add garlic and chopped onion. SautΓ© for 1 minute until fragrant.
  4. Add Spices:
    Stir in the Mexican spice mix. Cook for 30 seconds to toast the spices.
  5. Add Veggies:
    Toss in the diced capsicum and cook for another minute.
  6. Build the Base:
    Add tomato paste and chicken stock. Stir well to combine.
  7. Add Main Ingredients:
    Pour in rice, corn, and black beans. Mix thoroughly.
  8. Cook Covered:
    Reduce heat to medium-low. Cover with a lid and simmer for about 15 minutes, or until rice is cooked and liquid is absorbed.
  9. Add Cheese & Spring Onion:
    Remove the lid. Add chopped spring onion and half of the shredded cheese. Give it a quick stir to mix everything evenly. Smooth out the top, then sprinkle the remaining cheese over the surface. Cover again and let it sit for 2–3 minutes until the cheese is melted and gooey.
  10. Garnish & Serve:
    Uncover and garnish with more fresh spring onion and chopped coriander. Serve hot and enjoy!

Tips & Ingredient Substitutions:

• No canned sausages? Use cooked chorizo, chicken sausage, or plant-based sausage.
• Vegan version: Replace sausages with tofu or tempeh and use vegan cheese.
• Gluten-free: Ensure sausages and stock are gluten-free.
• Make-ahead tip: Prep all ingredients and spice mix ahead to cut down cooking time.
• Storage: Keeps well in the fridge for 3–4 days. Reheat with a splash of water or stock.

Frequently Asked Questions (FAQ):

Q: Can I make this dish ahead of time?
Yes! It reheats beautifully and is perfect for meal prep.

Q: What if I don’t have chipotle pepper powder?
You can use smoked paprika or a mix of chili powder and smoked paprika for a similar effect.

Q: Can I use brown rice instead of white?
Yes, but increase cooking time by 10–15 minutes and add more stock.

Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.

Q: Can I make this spicier or milder?
Absolutely! Adjust the cayenne and chipotle to your heat preference.

Wrap-Up:

This one-pot Mexican sausages and rice dish is the kind of recipe that checks all the boxes—easy, hearty, spicy, cheesy, and comforting. Whether you’re cooking for the family, meal prepping, or just craving something bold and cozy, this dish is a winner.

πŸ’¬ Tried it? Let me know how it went in the comments!
πŸ“Œ What’s your favorite one-pot meal?

✨ If you loved this, check out my Sheep Pan Chicken Fajitas next! 

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