Mexican Chicken and Rice Casserole
A hearty and flavorful Mexican chicken and rice casserole featuring tender chicken, seasoned rice, and melted cheese. Perfect for weeknight dinners or meal prep.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup uncooked long-grain white rice
- 1 1/2 cups chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- Fresh cilantro chopped (optional)
- Sour cream guacamole, or salsa for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook rice in chicken broth according to package instructions.
- Sauté onion and garlic in olive oil until softened.
- Mix chicken, beans, tomatoes, corn, rice, sautéed vegetables, and seasonings in a large bowl.
- Spread mixture into a greased 9x13 baking dish and top with cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with cilantro and serve with your favorite toppings.
Video
Notes
Customize the level of spiciness by adjusting the amount of chili powder and adding jalapeños if desired.