Mexican Chicken and Rice Casserole
Mexican Chicken and Rice Casserole is a one pan meal that is packed with flavor and makes the perfect weeknight meal. Creamy, cheesy and ready in 35 minutes!
Servings: 6
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
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and onions. Season the chicken with salt and pepper.
- 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.
- Stir the rice, beans, corn and taco seasoning.
- 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.
- Remove from heat, stir in 1 cup of the shredded cheese and top with the remaining cheese. Cover and let sit for a few minutes until the cheese melts.
- Serve warm and enjoy!
Notes
Recipe Tips
- 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
Calories: 507kcal | Carbohydrates: 53g | Protein: 44g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 909mg | Potassium: 943mg | Fiber: 8g | Sugar: 2g | Vitamin A: 394IU | Vitamin C: 9mg | Calcium: 486mg | Iron: 3mg
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