Mexican Chicken and Rice Casserole
This Mexican chicken and rice casserole is meaty, cheesy, and full of classic Mexican flavors. Chicken cheese, corn, beans, taco seasoning, and spices create a hearty, delicious casserole perfect for Taco Tuesdays or any potluck.
My family loves all kinds of dishes, but we're particularly fond of Mexican food. I'm equally as fond of easy. That's why I love this casserole. It's full of all our favorite Mexican flavors, and it's super easy to make and cleanup when we're done.
Why You'll Love Mexican Rice and Chicken Casserole
- It uses simple ingredients found in any kitchen or grocery store.
- It's a one-dish meal that's easy to prepare and easy to clean when dinner is over.
- It's filling, hearty, and loaded with Mexican flavor.
- It's the perfect dinner for Taco Tuesday or a zesty dish for potlucks.
Top Tip
Use a cast iron pan for this casserole if you can. Cast iron holds and distributes heat better than any other metal, which makes it perfect for this skillet casserole.
Ingredients
This recipe uses simple ingredients you can find anywhere. Even the spices are simple. I've listed them all here, but you'll find their exact amounts in the recipe card at the end of the post.
- Chicken, cooked and shredded (can use chicken breasts, thighs, or rotisserie chicken)
- Olive oil
- Diced onions
- Minced garlic
- Taco seasoning (1 packet)
- Uncooked long grain rice
- Rotel tomatoes and green chilies, undrained
- Can sweet corn, drained
- Can black beans, rinsed and drained
- Chicken broth
- Green onions, diced
- Shredded fiesta cheese
- OPTIONAL TOPPINGS: sour cream, tomatoes, avocado slices, additional green onions
How to Make Mexican Chicken and Rice Casserole
1: Cook the onions and garlic until fragrant.
2: Add all the remaining ingredients except the cheese and green onions. Stir and bring to a slow boil.
3: Reduce the heat, cover, and simmer until the dish is heated through and the flavors have melded. Then, cover with cheese and green onions.
4: Cover again and cook until the cheese is melted. Enjoy!
Substitutions and Variations
- You can make this dish with ground beef, pork or beef chunks, or chorizo sausage.
- Use your favorite cheese for this recipe. Mexican and Taco blends work particularly well.
- For a spicy kick, add diced jalapenos to the casserole.
Equipment
- Measuring cups and spoons
- Large skillet
- Spoon
Storage
Refrigerate this Tex-Mex chicken casserole for up to 3 days in an air-tight container. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container. Defrost overnight in the refrigerator before reheating.
What to Serve with This Mexican Chicken and Rice Skillet
This easy, delicious recipe is the perfect main course for Taco Tuesdays or an addition to any potluck. Try serving it alongside:
- Homemade Salsa with Chips
- Taquitos
- Air Fryer Churro Bites
Tips for the Best Mexican Chicken and Rice Skillet
- Cook the onions and garlic over medium heat. This allows them to soften and become fragrant without burning.
- Use a cast iron skillet if possible. Cast iron holds and distributes heat better than other pans.
- Bring your casserole to a slow boil, not a full boil. This makes it easier to quickly reduce the heat to a simmer.
FAQ
Cast iron is the best choice for cooking for a variety of reasons. First, it holds and distributes heat better than other metal pans. Cast iron pans are also extremely durable and will last a lifetime. Cast iron pans also have a naturally nonstick surface, especially when they're well seasoned. Finally, cast iron can be used on any kitchen stovetop, in the oven, on the grill, or even on an open campfire.
Canned beans should always be rinsed and drained before use. The liquid in canned beans is exceptionally salty and full of excess starch, both of which will drastically change the texture and flavor of the dish.
You can use dry beans for this casserole, but it will add hours of cooking time. Dried beans have to be soaked and then cooked for hours until tender. It's much faster to use canned beans.
Easy Dinner Recipes
Mexican Chicken and Rice Casserole
Mexican chicken and rice casserole is meaty, cheesy, and loaded with beans, corn, and more classic Mexican flavors.
Ingredients
- 2 cups chicken, cooked and shredded (can use chicken breasts, thighs, or rotisserie chicken)
- 1 tbsp olive oil
- ½ cup diced onions
- 2 tbsp minced garlic
- 4 tbsp taco seasoning (1 packet)
- 1 cup uncooked long grain rice
- 10 oz can Rotel tomatoes and green chilies, undrained
- 15 oz can sweet corn, drained
- 15 oz can black beans, rinsed and drained
- 1 ½ cups chicken broth
- 3 green onions, diced
- 3 cups shredded fiesta cheese
- OPTIONAL TOPPINGS: sour cream, tomatoes, avocado slices, additional green onions
Instructions
- In a large skillet (I used a cast iron skillet), heat olive oil over medium heat.
- Add onions and garlic. Cook for 2-3 minutes or until onions become translucent and garlic becomes fragrant.
- Add shredded, cooked chicken, taco seasoning, rice, Rotel, corn, black beans, and chicken broth. Gently stir everything together and bring to a slow boil.
- Reduce heat. Cover and simmer for 20 minutes, stirring halfway through.
- Sprinkle green onions and cheese over top.
- Cover and cook for an additional 5 minutes or until cheese is completely melted.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 483Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 13gCholesterol 79mgSodium 1017mgCarbohydrates 37gFiber 8gSugar 6gProtein 26g
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