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Delicious Mexican Chicken and Rice Casserole with beans, corn, and melted cheese.

Mexican Chicken and Rice Casserole

A comforting and flavorful dish featuring chicken, rice, beans, and cheese, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.5 cups uncooked long grain white rice Ensure long grain for best results.
  • 2 to 2.5 cups chicken broth Adjust based on rice brand.
  • 1 to 2 cups salsa or canned diced tomatoes with green chiles Use your preferred salsa type.
  • 1 can drained black beans Any variety of black beans.
  • 1 to 1.5 cups corn Fresh or frozen corn can be used.
  • 2 to 3 cups cooked shredded chicken Use rotisserie chicken for best flavor.
  • 1 to 2 tablespoons taco seasoning Or a mix of chili powder, cumin, garlic powder, and salt.
  • 1 to 2 cups cheese (cheddar, Monterey Jack, or blend) For topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
  2. In the baking dish, stir together the uncooked rice, chicken broth, salsa (or diced tomatoes), black beans, corn, shredded chicken, and taco seasoning.
  3. Cover the dish tightly with foil and bake for 40 to 50 minutes until the rice is tender.
Completion
  1. Remove from the oven, fluff the rice, and add a generous layer of cheese on top.
  2. Return to the oven uncovered for an additional 10 minutes until the cheese is bubbly.

Notes

Allow the casserole to rest for 5-10 minutes after baking. For picky eaters, set out toppings like chopped cilantro, sour cream, avocado, lime wedges, or extra cheese to allow customization.