Looking for a hearty, flavorful dinner that makes everyone happy? Let me introduce you to Mexican Chicken and Rice Casserole. It’s a cozy, one-dish meal that brings together the bold, vibrant flavors of Mexican cuisine with the convenience we all need on busy nights. The best part? It’s super versatile. Want it spicy? Go for it. Craving something creamy? Easy fix. No matter what, this is a dish the whole family will ask for again and again.
Fun fact: The inspiration comes from arroz rojo (Mexican red rice)—a dish that blends Spanish and Mexican cooking traditions. But this casserole takes it to the next level by packing in protein, veggies, and cheesy goodness all in one bite. Let’s jump in!
Quick Recipe Stats
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 8 (or adjust as needed)
- Difficulty: Easy—perfect for anyone, even kitchen beginners!
What You’ll Need
Equipment
Here’s what you’ll need to pull it all together:
- Medium saucepan (for the rice)
- Large skillet or frying pan (to cook the chicken)
- Large mixing bowl
- 2-quart casserole dish (don’t forget to grease it!)
- Aluminum foil (optional, for covering)
Make-Ahead Tip!
Got a busy day planned? Assemble the casserole ahead of time and stash it in the fridge for up to 24 hours before baking. You can even freeze it for later—just thaw overnight in the fridge first.
Ingredients
The Goods
- Chicken: 2 boneless, skinless chicken breasts, chopped into 1-inch pieces
- Rice: 1 cup Basmati rice (about 3 cups cooked). Long-grain white or brown rice works too!
- Chicken Broth: 1½ cups (for cooking the rice)
- Salsa: 1 jar (16 oz) of your favorite kind—medium, mild, or spicy!
Veggies:
- 1 cup frozen corn (straight from the freezer)
- 1 can (15 oz) black beans, drained and rinsed
Seasonings:
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp salt and ¼ tsp pepper
- Cheese: 1¼ cups shredded Mexican cheddar cheese (divided). Cheddar-Monterey Jack blends work great too.
- Oil: 2 tbsp coconut oil (for cooking the chicken)
Let’s Cook!
Step 1: Start with the Rice
Cook the rice first. Toss 1 cup of Basmati rice and 1½ cups chicken broth into a saucepan. Bring to a boil, then cover and simmer on low for about 15 minutes. Once it’s done, let it sit for 10 minutes before fluffing it with a fork.
Pro tip: Fluffy rice makes for the best casserole texture.
Step 2: Cook the Chicken
Grab a large skillet, heat the coconut oil over medium-high heat, and add the diced chicken. Cook until the pieces are golden and cooked all the way through—about 10–15 minutes.
Visual cue: The chicken will have no pink inside when done.
Step 3: Mix It All Together
In a large bowl, combine the cooked rice, chicken, salsa, corn, black beans, cumin, chili powder, salt, and pepper. Stir in 1 cup of cheese so it’s distributed evenly.
Taste check: This is a great moment to adjust the seasoning to your liking.
Step 4: Assemble Your Casserole
Lightly grease your casserole dish, then pour in the mixture. Spread it out evenly and sprinkle the remaining cheese over the top.
Step 5: Bake to Perfection
Preheat your oven to 375°F. Pop the casserole in, uncovered, and bake for about 15 minutes. The cheese should melt into a gooey, golden topping.
Want it extra crispy? Broil it for 1–2 minutes, but keep an eye on it—it browns fast.
Step 6: Add the Final Touches
Let the casserole rest for five minutes before serving. Top it with fresh cilantro, diced avocado, chopped tomatoes, or a dollop of sour cream for that extra something special.
Customization Ideas
Want to make it your own? Here are some ways to tweak the recipe:
- Gluten-Free: You’re good to go as long as your salsa and chicken broth are certified gluten-free.
- Low-Carb: Swap the rice for cauliflower rice. Boom—instant low-carb dinner!
- Meat-Free: Try jackfruit or tofu in place of the chicken.
Spicy or Mild? Add diced jalapeños or hot sauce for heat. Prefer mild? Go with a mild salsa and skip the chili powder.
Seasonal Touches: In summer, use fresh corn instead of frozen. In winter, roasted butternut squash adds a cozy twist.
How to Serve and Store
Great Side Ideas
Serve this casserole with tortilla chips, warm tortillas, or a refreshing side salad. Guacamole never hurts either!
Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze the unbaked casserole for up to 3 months. Thaw overnight and bake as usual.
Reheating
Microwave individual portions for 1–2 minutes, or reheat larger portions in the oven at 350°F until warmed through.
This casserole isn’t just a dish—it’s a go-to for weeknights, potlucks, or pretty much any occasion. With its bold flavors, creamy texture, and endless options to make it your own, it’s sure to become a family favorite. So grab your ingredients, and let’s get this dinner party started!
PrintMexican Chicken and Rice Casserole
This Mexican Chicken and Rice Casserole is a hearty, flavor-packed dish that combines tender chicken, fluffy rice, zesty salsa, and melted cheese. It’s the perfect one-dish dinner for busy weeknights or family gatherings, with a balance of bold spices and wholesome ingredients. Easy to make, customizable, and freezer-friendly—this casserole is sure to become a favorite!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dinner
- Cuisine: Mexican
Ingredients
- Chicken: 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- Rice: 1 cup Basmati white rice (yields ~3 cups cooked)
- Broth: 1½ cups chicken broth
- Salsa: 1 jar (16 oz) medium salsa (~1½ cups; adjust spice level as desired)
Vegetables:
- 1 cup frozen corn (no need to thaw)
- 1 can (15 oz) black beans, drained and rinsed
Seasonings:
- ½ tsp cumin powder
- ½ tsp chili powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- Cheese: 1¼ cups shredded Mexican cheddar cheese (divided)
- Oil: 2 tbsp coconut oil (for cooking chicken)
Optional Toppings: Diced avocado, chopped tomatoes, lime wedges, sour cream, fresh cilantro.
Instructions
In a medium saucepan, combine 1 cup Basmati rice with 1½ cups chicken broth. Bring to a boil, cover with a lid, and reduce heat to low. Simmer for about 15 minutes until the liquid is absorbed. Remove from heat and let it sit for an additional 10 minutes. Fluff with a fork.
While the rice cooks, heat coconut oil in a large frying pan over medium-high heat. Add the diced chicken and cook for about 10–15 minutes until fully cooked and no longer pink in the center.
In a large mixing bowl, combine the cooked rice, chicken, salsa, corn, black beans, cumin powder, chili powder, salt, and pepper. Stir in 1 cup of shredded cheese until evenly mixed.
Lightly grease a 2-quart casserole dish. Transfer the mixture into the dish and spread it evenly. Sprinkle the remaining cheese on top for a golden crust.
Preheat your oven to 375°F (190°C). Bake uncovered for about 15 minutes or until the cheese is melted and bubbly. For extra browning on top, broil for an additional minute or two if desired.
Let the casserole rest for about five minutes before serving. Garnish with your favorite toppings like diced avocado, chopped tomatoes, or a squeeze of lime juice for added freshness.
Notes
Serving Suggestions
Pair this casserole with tortilla chips or warm flour tortillas for scooping. A crisp green salad or guacamole makes an excellent side dish to complement the flavors.
Tips & Tricks
- Rice: If using brown rice or another variety, adjust cooking time according to package instructions. Ensure it’s fully cooked before mixing into the casserole.
- Salsa: Choose mild or spicy salsa based on your heat preference; homemade salsa adds extra freshness!
- Cheese: For creamier results, mix in some Monterey Jack cheese with cheddar.
Storage & Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat individual portions, microwave for about two minutes or warm larger portions in a preheated oven at 350°F until heated through (~10–15 minutes).
- To freeze before baking: Assemble the casserole but skip baking. Cover tightly with foil and freeze for up to three months. Thaw overnight in the fridge before baking as directed.
