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Mexican Chicken and Rice Casserole Recipe

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4 from 285 reviews

This Mexican Chicken and Rice Casserole is a flavorful and hearty one-dish meal combining tender chicken, seasoned rice, black beans, and melted cheddar cheese. Perfectly spiced with taco seasoning and Rotel tomatoes, it bakes to a comforting casserole ideal for easy weeknight dinners or casual gatherings.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 cups chicken broth
  • 1 pound chicken breast, cut into 1 inch pieces
  • 1 cup long grain rice, uncooked
  • 1/2 yellow onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons taco seasoning
  • 1 can black beans, drained and rinsed
  • 1 can Rotel (10 ounces)
  • 1/2 cup salsa
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven: Preheat your oven to 400°F (204°C) ensuring it reaches the right temperature to bake the casserole evenly.
  2. Heat broth: Warm the 2 cups of chicken broth in the microwave for about 2 minutes or until hot to aid in cooking the rice inside the casserole.
  3. Mix ingredients: In a 9×13 inch casserole dish, combine the cut chicken breast, uncooked rice, chopped yellow onion, chopped red bell pepper, minced garlic, taco seasoning, black beans, Rotel tomatoes, and salsa. Stir all ingredients thoroughly to distribute flavors evenly. Season with salt and pepper as desired. Cover the dish tightly with aluminum foil.
  4. Bake, stir, and add cheese: Place the covered casserole in the preheated oven and bake for 35 minutes. Remove from the oven carefully, stir the mixture to ensure even cooking, then sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the cheese is bubbly and slightly browned.
  5. Serve: Let the casserole cool slightly. Serve topped with fresh cilantro and pico de gallo for added freshness and flavor if desired.

Notes

  • Use fresh or leftover cooked chicken if preferred, adjusting cook time as needed.
  • For extra flavor, add chopped jalapeños or a squeeze of lime juice before serving.
  • Ensure the casserole is covered during the initial bake to trap steam and cook the rice thoroughly.
  • Make sure to rinse and drain black beans well to avoid excess moisture in the dish.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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