Mexican Chicken and Rice Casserole is a one pan meal that is packed with flavor and makes the perfect meal for busy weeknights. Creamy, cheesy and ready in 35 minutes!
Why You’ll Love this Mexican Chicken and Rice Casserole Recipe!
This Mexican Chicken and Rice Casserole has become one of my go-to weeknight dinners. It’s the perfect blend of creamy comfort and tex-mex flavor flavor, and I love how easy it is to throw together on a busy night.
With tender chicken, rice, corn, beans, and melty cheese, it’s a hearty, family-friendly meal that my family requests week after week! This one-pan meal makes cleanup a breeze and prep time is minimal. The best part is that it is completely customizable by adjusting the spice, toppings, and ingredients to taste. The perfect casserole for even picky eaters.
The next time you need a meal make this delicious casserole! You may even like to make Crock Pot Mexican Casserole, Mexican Rice Casserole and Taco Casserole, Chicken Fajita Casserole, Rice A Roni Chicken Casserole or this John Wayne Casserole Recipe.
Make sure to also check out these 9 Easy Dinners When You Don’t Want to Do Dishes.
Ingredients
- Olive Oil – Use oil of your choice
- Chicken Breast – You can also use chicken tenders, chicken thighs or rotisserie chicken
- Diced Onion – Chop and freeze onion ahead of time
- Minced Garlic – Learn How to Mince Garlic Cloves
- Chicken Broth – See Chicken broth substitutes
- Uncooked White Rice – Use uncooked long grain white rice
- Diced Tomatoes with green chilies – You can use a can of Rotel
- Black beans – Drain and rinse beans. Substitute with pinto beans
- Corn – We used frozen corn
- Taco Seasoning – Use packet or make Homemade Taco Seasoning Recipe
- Mexican Cheese Blend – We recommend using freshly shredded cheese. Substitute with cheddar cheese
Scroll to the recipe card for the full recipe details.
How to Make Mexican Chicken and Rice Casserole
Step 1 – Heat the olive oil in a large skillet over medium-high heat. Add the chicken and onions. Season the chicken with salt and pepper.
Step 2 – Add the minced garlic and cook for 1 minute until you can smell the garlic. Stir in the chicken broth and scrape any brown bits off the bottom of the pan.
Step 3 – Stir the rice, beans, corn, tomatoes and taco seasoning.
Step 4 – Bring the mixture just to a boil. Cover, reduce the heat to low, and cook for 15 minutes until the rice is tender and most of the liquid is absorbed.
Step 5 – Remove from heat, stir in 1 cup of the shredded cheese and top with the remaining cheese.
Step 6 – Cover and let sit for a few minutes until the cheese melts. Serve warm and enjoy!
Mexican Chicken and Rice Casserole
Ingredients
- 1 Tablespoon Olive Oil
- 1 ½ pounds chicken breasts diced
- ½ onion diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon Minced Garlic
- 1 ½ cup chicken broth
- 1 cup long grain white rice
- 1 can 10 ounces diced tomatoes with green chiles
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons taco seasoning or 1 Packet
- 2 cups Mexican cheese blend shredded
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Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 ½ pounds diced chicken breasts and ½ diced onion. Season with ½ teaspoon salt and ½ teaspoon black pepper.
- Add 1 tablespoon minced garlic and cook for 1 minute until fragrant.
- Stir in 1 ½ cups chicken broth and scrape any brown bits off the bottom of the pan.
- Stir in 1 cup long grain white rice, 1 can (10 ounces) diced tomatoes with green chiles, 1 can (15 ounces) black beans (drained and rinsed), 1 cup frozen corn, and 2 tablespoons taco seasoning.
- Bring the mixture just to a boil. Cover, reduce heat to low, and cook for 15 minutes until the rice is tender and most of the liquid is absorbed.
- Remove from heat, stir in 1 cup shredded Mexican cheese blend and top with the remaining 1 cup cheese. Cover and let sit for a few minutes until the cheese melts.
- Serve warm and enjoy.
Recipe Video
Recipe Notes
- Cooking Rice – While the rice is cooking, stir approximately every 4-5 minutes to make sure that the rice is not sticking to the bottom of the pan and nothing is burning. Cooking time will vary.
- Rest Rice – Allowing the casserole to rest for 5-10 minutes before serving so that the rice can absorb any remaining liquid and makes it easier to serve.
- Make Ahead – Assemble early, refrigerate, and bake when ready.
- Rice – You can also make this casserole with brown rice or minute rice but we recommend cooking before mixing in with the other ingredients.
- Creamier Version – Add ½ cup cream cheese before baking.
- Vegetarian Version – Skip chicken and add extra beans or roasted veggies.
- Make it Spicy – Mix in chopped jalapeños or hot sauce.
Nutrition Facts
Serving Recommendations
- Best Mexican White Cheese Dip Recipe and Tortilla Chips
- Side Salad
- Toppings – Guacamole Recipe, Sour Cream, Black Olives, medium salsa, shredded lettuce, fresh cilantro and dice avocado
Frequently Asked Questions
No, there is no need to cook the rice. The broth that is added will cook the rice tender with the other ingredients.
Store leftovers in an airtight container for up to 5 days in the refrigerator. Reheat leftovers in the oven or in the microwave.
Yes, you can prepare casserole and then place in a freezer safe container for up to 2 months. Thaw in the fridge when ready to reheat.
More Easy Mexican Casseroles
We love to hear from you! If you make this Mexican Chicken and Rice Casserole, please leave us a comment or a star review.
Wow Carrie, You outdid yourself again! This Mexican Chicken and Rice Casserole is Sooo Delicious, fast and easy with very little clean up needed. I Love that it is also packed with protein and good amount of fiber. I am so happy i doubled the recipe, because it will be perfect to put in my meal prep containers for lunches!
I have been following you for a while, and you and your sister do such an excellent job sharing your hospitality gift of cooking! Thank you, Thank you, Thank you and God Bless you and your families! John 3:16. Jesus loves you.
Diane!!! This comment has made my day and means so much to me! Christina and I love doing what we do and teaching anyone to make easy yet still delicious meals at home! I love this one as well. Again, thank you so much for taking the time to leave a comment and God bless you as well!
Very easy and flavorful! My 8yo asked for extras!
I love hearing this Cassandra! I love it with kids ask for seconds – that’s when you know it’s a win! Thank you for sharing and for the positive review!
Awwe, I am so happy I got a chance to brighten your day!! I am sure you lighten many people’s heavy load with all the ideas to make family meals easier. You two are great influencers. Your beautiful smiles and great attitudes are so encouraging and I bet you would be surprised on how impactful you to do many people that just don’t post it. Thank you two again for all you do!??Diane
This was a very good recipe, Carrie! I made it, and it was easy to put together and very delicious!
My husband and I loved it. I made the Taco seasoning recipe you had. My husband said it had just the right spice. I didn’t add red pepper flakes or anything. I went just by the recipe.
Everyone, make this! You will love it, and you will make it again! Just like me?
Thank You Carrie! Yum?
Kathy – Thank you so much for sharing! I love hearing how much you enjoyed this recipe and my homemade taco seasoning recipe as well. Thank you so much for the positive review as well!
@eatingonadime I wanted to thank you for forwarding this recipe to me! It was delicious! Your recipe is great! Thank you!
Audrey – You are very welcome! I’m so glad it turned out great.
Thank you so much Audrey! I’m so glad you enjoyed it and thank you so much for the positive review. It means the world to me!