Mexican Chicken and Rice Casserole
Bursting with bold flavors and hearty ingredients, this Mexican Chicken and Rice Casserole is the ultimate comfort food with a Tex-Mex twist. Perfect for weeknight dinners or casual gatherings, this one-dish wonder combines tender shredded chicken, fluffy rice, black beans, fire-roasted tomatoes, and a medley of colorful bell peppers and spices, all baked to perfection beneath a blanket of gooey melted cheese. Quick to prep and family-friendly, this casserole is as satisfying as it is simple, with just 20 minutes of hands-on time before the oven does the rest. Plus, it’s a complete meal in one dish, packed with protein, fiber, and plenty of rich, smoky goodness. Garnished with fresh cilantro and ready to serve in under an hour, this recipe is your ticket to easy, flavorful dining that’s sure to please.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Yellow onion, diced
- 1 medium Bell pepper, diced (any color)
- 1 can (15 oz) Black beans, rinsed and drained
- 1 can (14.5 oz) Fire-roasted diced tomatoes
- 3 cups Cooked white or brown rice
- 1 cup Frozen corn kernels
- 2 cups Shredded cheddar or Mexican blend cheese
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for about 5-7 minutes per side until fully cooked. Remove the chicken from the skillet, shred it with two forks, and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic, onion, and bell pepper for 3-5 minutes until softened and fragrant.
Stir in the cumin, chili powder, paprika, and a pinch of additional salt and pepper. Cook for another 1 minute to toast the spices.
Add the cooked rice, shredded chicken, black beans, fire-roasted diced tomatoes, frozen corn, and chicken broth to the skillet. Mix everything together until evenly combined.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded cheese over the top of the casserole in an even layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped cilantro, if desired, and serve hot.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
