If you’re craving a cozy, flavorful dinner that doesn’t take all night, this Mexican Chicken and Rice Casserole hits the spot. It’s hearty, colorful, and packed with warm spices, tender chicken, and melty cheese. Everything cooks together in one dish, which means fewer dishes and more time to relax.
It also reheats beautifully, so leftovers make a great lunch. Whether you’re feeding a family or just want a make-ahead meal, this one’s a reliable favorite.
What Makes This Special
This casserole delivers big flavor with simple ingredients you can find anywhere. The mix of chili powder, cumin, garlic, and fire-roasted tomatoes gives it that bold, restaurant-style taste without a lot of fuss.
It’s a one-pan situation: rice cooks in the same dish with the chicken, absorbing all the seasonings and juices. Add a blanket of cheese on top and you’ve got a golden, bubbling finish that’s hard to resist.
It’s also flexible. You can use rotisserie chicken or cook your own.
Swap beans, adjust spice, or toss in extra veggies. This is the kind of recipe that fits your fridge and your weeknight.
Shopping List
- Chicken: 2 cups cooked, shredded or diced (rotisserie works great)
- Rice: 1 cup long-grain white rice, uncooked
- Broth: 2 cups low-sodium chicken broth
- Tomatoes: 1 can (14.5 oz) fire-roasted diced tomatoes
- Beans: 1 can (15 oz) black beans, drained and rinsed
- Corn: 1 cup frozen or canned corn (drained if canned)
- Onion: 1 medium yellow onion, diced
- Bell pepper: 1 red or green bell pepper, diced
- Garlic: 3 cloves, minced
- Spices: 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano
- Salt and pepper: To taste
- Cheese: 1.5 to 2 cups shredded cheddar or Mexican blend
- Lime: 1 fresh lime
- Fresh toppings (optional): Cilantro, sliced green onions, jalapeño, avocado
- Olive oil: 1–2 tablespoons
How to Make It
- Preheat your oven: Set it to 375°F (190°C). Grease a 9×13-inch casserole dish or similar baking dish.
- Sauté the aromatics: In a large skillet, warm olive oil over medium heat.
Cook the onion and bell pepper for 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Season: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices for 30 seconds to wake up the flavors.
- Combine in the baking dish: Add uncooked rice, sautéed veggies, black beans, corn, fire-roasted tomatoes (with juices), and chicken to the dish.
Pour in chicken broth. Stir to distribute evenly.
- Taste the liquid: Spoon a little of the broth mixture and adjust salt or spices now. This is your last chance before it bakes.
- Cover and bake: Tightly cover with foil and bake 35–40 minutes.
The rice should be tender and most liquid absorbed. If rice is still firm, cover and bake another 5–10 minutes.
- Add cheese: Remove foil, sprinkle cheese evenly, and bake uncovered 5–8 minutes until melted and bubbly. For a golden top, broil for 1–2 minutes, watching closely.
- Finish: Squeeze fresh lime juice over the casserole.
Let it rest 5 minutes so the rice finishes steaming and sets slightly.
- Garnish and serve: Top with cilantro, green onions, jalapeño slices, or avocado. Serve with extra lime wedges.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Microwave individual portions with a splash of broth or water to keep the rice moist.
For the oven, cover with foil and warm at 325°F until hot.
Why This is Good for You
This casserole balances protein, complex carbs, and fiber. Chicken provides lean protein for steady energy. Black beans and corn add fiber and nutrients that support digestion and help you stay full. Tomatoes, peppers, and spices bring antioxidants and phytochemicals that support overall health.
It’s also customizable. Choose low-sodium broth, use brown rice for extra fiber, or add more veggies. You’re getting comfort food with real, nourishing ingredients.
What Not to Do
- Don’t rinse away flavor: Keep the juices from the fire-roasted tomatoes; they help cook the rice and add depth.
- Don’t skip the foil: Covering traps steam so the rice cooks evenly.
Uncovered rice will dry out and cook unevenly.
- Don’t overcook the rice: Check at 35 minutes. If it’s nearly done, a few extra minutes under foil is enough.
- Don’t overload with liquid: Stick to the listed broth amount, since tomatoes add moisture. Too much liquid equals mushy rice.
- Don’t add cheese too early: It can overbrown or get oily.
Add it at the end for a perfect melt.
Recipe Variations
- Spice level: Add chipotle chili powder or minced jalapeño for more heat. For mild, reduce chili powder and add more paprika.
- Brown rice: Use 1 cup long-grain brown rice and increase broth to 2.5 cups. Bake covered 55–65 minutes before adding cheese.
- No-bean version: Skip beans and add extra corn or diced zucchini.
- Veggie-loaded: Stir in chopped spinach, kale, or roasted sweet potatoes before baking.
- Creamy twist: Stir in 1/3 cup sour cream or plain Greek yogurt after baking for a creamy finish.
Add more lime to balance.
- Different protein: Swap chicken for cooked ground turkey, beef, or shredded turkey. For vegetarian, double the beans and add extra veggies.
- Cheese swap: Try pepper jack for heat or Oaxaca for a stretchy melt.
- Skillet-to-oven: If your skillet is oven-safe, combine everything in it and bake, skipping the extra dish.
FAQ
Can I use raw chicken instead of cooked?
It’s safer and more reliable to use cooked chicken here. Raw chicken can release extra liquid and may not cook evenly in the same time frame as the rice.
Rotisserie or leftover cooked chicken keeps things simple.
What kind of rice works best?
Long-grain white rice cooks evenly and stays fluffy. Jasmine also works. If using brown rice, adjust the liquid and bake time as noted in the variations.
Can I make it ahead?
Yes.
Assemble everything except the cheese up to a day ahead, cover, and refrigerate. Add 5–10 minutes to the initial bake since it’s starting cold. Top with cheese near the end.
How do I prevent soggy rice?
Measure liquids accurately, keep the foil sealed during baking, and let the casserole rest after it comes out.
Avoid stirring during baking, which can break the rice and release starch.
Is this gluten-free?
It can be. The core ingredients are naturally gluten-free, but check labels on broth, spices, and cheese to be sure there are no additives containing gluten.
What can I serve with it?
Try a simple green salad, sautéed zucchini, or a side of guacamole. Warm tortillas are great for scooping, and extra lime wedges brighten every bite.
Can I reduce the cheese?
Absolutely.
Use half the cheese or skip it entirely. For a lighter finish, sprinkle crumbled queso fresco after baking instead of melting a heavy layer.
How spicy is it?
As written, it’s moderate. Adjust chili powder and add jalapeño or chipotle if you like it hotter.
For kids, keep it mild and offer hot sauce on the side.
Wrapping Up
This Mexican Chicken and Rice Casserole brings rich, satisfying flavor with weeknight simplicity. It’s flexible, family-friendly, and built for leftovers. Keep the pantry staples on hand, and you’ve got an easy path to a warm, crowd-pleasing dinner any night of the week.
Add your favorite toppings, squeeze that lime, and enjoy.