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Mexican Chicken and Rice Casserole

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  • Author: Lily Carter
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 servings (increased from standard portions) 1x
  • Category: Main Dish / Casserole
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Description

This Mexican Chicken and Rice Casserole is a cheesy, comforting, and flavor-packed dish perfect for busy weeknights or feeding a crowd. With tender chicken, seasoned rice, black beans, and melty cheese, it’s an easy, one-pan meal that’s big on taste and low on cleanup!

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts, diced
  • 1 1/2 cups uncooked long-grain white or brown rice
  • 1 3/4 cups chicken broth
  • 1 cup salsa (mild, medium, or hot)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro, avocado, or lime wedges for garnish

Instructions

Step 1: Prepare the Ingredients

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish.

Step 2: Assemble the Casserole

  1. Spread the uncooked rice evenly in the baking dish.
  2. Layer the black beans, corn, and diced chicken over the rice.
  3. In a bowl, whisk together chicken broth, salsa, chili powder, cumin, garlic powder, salt, and pepper.
  4. Pour the liquid mixture evenly over the casserole.

Step 3: Bake the Casserole

  1. Cover the dish tightly with foil and bake for 45-50 minutes, or until the rice is tender and the chicken is cooked through.

Step 4: Add Cheese and Finish Baking

  1. Remove the foil and sprinkle shredded cheddar and Monterey Jack cheese over the top.
  2. Return to the oven uncovered for 10 more minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Enjoy

  1. Let the casserole rest for 5 minutes before serving.
  2. Garnish with fresh cilantro, avocado, or a squeeze of lime juice.

Notes

  • For softer rice: Use an extra ¼ cup of broth if needed.
  • For spicier flavor: Add a diced jalapeño or use spicy salsa.
  • Shred the chicken (optional): If you prefer, shred the chicken after baking and mix it back in.

Nutrition

  • Serving Size: ~1/10 of casserole
  • Calories: ~320 kcal
  • Sugar: 3g
  • Sodium: 540mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 65mg

Find it online: https://justworthi.com/mexican-chicken-and-rice-casserole/