Description
This Mexican Chicken and Rice Casserole is a comforting, flavorful, and easy-to-make one-dish meal that combines tender chicken, perfectly cooked rice, authentic Mexican spices, and melty cheese. Perfect for busy weeknights or special gatherings, it uses pantry staples and offers customizable options for dietary preferences while delivering hearty, vibrant flavors with minimal cleanup.
Ingredients
Scale
Protein
- 2 cups chicken breasts or thighs, diced
Grains
- 1 cup long-grain white rice, uncooked
Vegetables and Aromatics
- 1 cup diced tomatoes with green chilies (canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids
- 2 cups chicken broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Dairy
- 1 to 1 ½ cups shredded cheddar or Mexican blend cheese
Optional Fresh Garnishes
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Prepare the Chicken and Aromatics: Dice the chicken into bite-sized pieces and lightly season with salt and pepper. In a large skillet, sauté the chopped onions and minced garlic until soft and fragrant. Add the chicken pieces and cook until browned on the outside but not fully cooked through.
- Combine Ingredients in a Baking Dish: Grease a casserole dish. Add the partially cooked chicken, sautéed onions and garlic, uncooked rice, diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, salt, and pepper. Stir gently until all ingredients are well incorporated.
- Bake Until Tender and Bubbling: Cover the casserole dish with foil and bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed, creating a moist but not soggy casserole.
- Add Cheese and Finish Baking: Remove the foil and evenly sprinkle the shredded cheese over the casserole. Return it to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Let the casserole rest for a few minutes after baking. Garnish with freshly chopped cilantro and a squeeze of lime juice, if desired, to brighten the flavors before serving.
Notes
- Use fresh ground cumin and chili powder for the best flavor, as spices lose potency over time.
- Allow the casserole to rest after baking to help the rice set and flavors meld.
- Adjust broth amounts if needed, depending on your rice brand, for perfect texture.
- Partially cooking the chicken in the skillet helps keep it tender in the casserole.
- Customize cheeses by mixing varieties for a more complex and creamy melt.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: thirty two grams
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Mexican chicken casserole, chicken and rice casserole, one-dish meal, easy Mexican recipe, family dinner, gluten-free casserole, baked chicken and rice
