Mexican 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.
Find it online: https://mexicanrecipe.info/mexican-chicken-and-rice-casserole/