Mexican Chicken Rice Casserole
This is my go-to “dump-and-bake” meal for a reason. It’s an all-in-one casserole that’s incredibly simple to make but tastes like you spent hours on it. Think rich, cheesy, and packed with zesty flavor—a perfect crowd-pleaser for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Main Dish
- Cuisine: Mexican-inspired
Ingredients
Scale
- 2 boneless, skinless chicken breasts, chopped
- 1 cup Basmati white rice, uncooked
- 1 ½ cups chicken broth
- 1 (16 oz) jar of medium salsa (about 1 ½ cups)
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
- 1 ¼ cups shredded Mexican cheddar cheese, divided
- 2 tbsp coconut oil
- ½ tsp cumin powder
- ½ tsp chili powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- Toppings (optional): Diced avocado, diced tomato, lime wedges
Instructions
- Cook the Rice: In a medium saucepan, combine the uncooked rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes to steam.
- Cook the Chicken: While the rice rests, melt coconut oil in a large frying pan over medium-high heat. Add the chicken pieces and cook until no longer pink and golden-brown, about 10-15 minutes.
- Assemble: Preheat your oven to 375°F. Lightly grease a 2-quart casserole dish. In a large bowl, combine the cooked rice, cooked chicken, salsa, corn, black beans, cilantro, and all the spices. Stir well.
- Add the Cheese: Mix 1 cup of the shredded cheese directly into the bowl with the other ingredients. This is key for that gooey, cheesy goodness throughout the dish!
- Bake: Pour the mixture into the prepared casserole dish, spreading it into an even layer. Sprinkle the remaining ¼ cup of cheese over the top.
- Bake for 15 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with your favorite toppings and enjoy!
Notes
- Serving Suggestions: This dish is a complete meal on its own, but it’s great with a simple side salad or warmed tortillas.
- Tips & Tricks: Use pre-cooked shredded chicken from a rotisserie chicken to save time. You can also swap the chicken for plant-based protein or extra beans to make it vegetarian.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for 3-4 days. To reheat a single serving, microwave for 1-2 minutes. For the whole casserole, cover with foil and bake at 350°F for 15-20 minutes.
Find it online: https://new.projuktigeek.com/mexican-chicken-and-rice-casserole/