Salsa Chicken and Rice Casserole
Get ready to elevate your weeknight dinner game with this bold and satisfying Salsa Chicken and Rice Casserole! Packed with tender chicken breasts, fluffy long-grain white rice, and a medley of vibrant ingredients like black beans, sweet corn, and zesty salsa, this one-dish wonder is bursting with Tex-Mex flavors. A perfectly spiced broth infused with garlic, chili powder, and cumin ensures every bite is flavorful, while a topping of melted Mexican blend cheese adds the ultimate gooey finishing touch. With just 15 minutes of prep and 40 minutes in the oven, this easy-to-make casserole is an ideal fuss-free meal that serves four generously. Whether you’re feeding the family or meal-prepping for the week, this dish is sure to be a crowd-pleaser—don’t forget the fresh cilantro garnish for an extra pop of freshness! Perfect for those searching for hearty dinner recipes, chicken casserole ideas, or Tex-Mex-inspired comfort food.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup store-bought or homemade salsa
- 1 cup shredded Mexican blend cheese
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen corn
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish with non-stick spray or a small amount of oil.
Rinse the rice under cold water until the water runs clear, then set it aside.
In a medium-sized bowl, mix the chicken broth, salsa, garlic powder, chili powder, cumin, salt, and pepper.
Pour the rice into the prepared casserole dish and spread it evenly.
Sprinkle the black beans and frozen corn on top of the rice.
Place the chicken breasts on top of the rice mixture, spacing them evenly.
Pour the broth and salsa mixture over the entire casserole, ensuring the liquid covers the rice completely.
Cover the casserole tightly with aluminum foil to trap the steam and help the rice cook evenly.
Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Remove the foil and sprinkle the shredded cheese evenly over the top of the casserole.
Place the casserole back in the oven (uncovered) for an additional 5 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
Optional: Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5523 mg | 240% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 16.9 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1052 mg | 81% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2856 mg | 61% | |
*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.
