Print

Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Need a fast weeknight dinner? This one-pan wonder is your answer. It takes the cozy, warm feeling of traditional Arroz con Pollo and turns it into a quick, cheesy bake. I make this when I am simply too tired to think. It is filling, flavorful, and saves you from doing a mountain of dishes.

Ingredients

Scale

The Core Base

  • 2 boneless, skinless chicken breasts (cut into 1-inch cubes)
  • 2 tablespoons coconut oil
  • 1 cup dry Basmati white rice
  • 1.5 cups chicken broth

The Mix-Ins

  • 16 oz jar medium salsa
  • 1 cup frozen corn
  • 15 oz can black beans (drained and rinsed well)
  • 1/4 cup fresh chopped cilantro
  • 1.25 cups Mexican Cheddar cheese (divided)

The Spices

  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

The Fresh Toppings

  • 1 ripe avocado (diced)
  • 1 tomato (diced)
  • 1 fresh lime (for squeezing)

Instructions

Cook the Rice

Bring your Basmati rice and chicken broth to a rolling boil in a medium saucepan. Cover it tight. Drop the heat to low and simmer for exactly 15 minutes.

The trick? Take it off the heat but leave the lid on for 10 more minutes. The trapped steam acts like a gentle sauna. Your rice will be perfectly fluffy.

2. Sear the Chicken

Heat a large skillet over medium-high. Melt the coconut oil. Toss in your cubed chicken. You want to hear a loud sizzle. Cook for 10 to 15 minutes. Stop when the edges are golden brown and the centers are no longer pink.

3. Mix It All Together

Preheat your oven to 375 degrees Fahrenheit. Grab a massive mixing bowl. Toss in your cooked rice, seared chicken, salsa, corn, and black beans. Add your cilantro and all the dry spices. Fold in exactly 1 cup of the Mexican Cheddar cheese. Stir until everything is coated.

4. Bake and Serve

Press the mixture flat into a greased 2-quart casserole dish. Sprinkle the last 1/4 cup of cheese over the top. Bake uncovered for 15 minutes. Watch for bubbly edges and a golden cheese blanket. Top with fresh avocado, tomato, and a squeeze of lime.

Notes

Serving Suggestions

  • Serve hot right out of the oven.
  • Pair it with a crisp green salad and lime dressing to cut the richness.
  • Put a bowl of salty tortilla chips on the table. They are perfect for scooping.

Tips & Tricks

  • Hate scrubbing pans? Use a large, oven-safe Dutch oven. You can sear the meat, stir in the rice, and bake it all in the exact same pot.
  • Adjust your heat easily. Use mild salsa for picky eaters. Use fiery salsa and fresh jalapeños if you like to sweat.

Find it online: https://saboresmexicana.com/mexican-chicken-and-rice-casserole/