Description
This easy Mexican chicken and rice casserole is a delicious one-pot meal packed with tender chicken, seasoned rice, beans, corn, salsa, and melted cheese.
Ingredients
2 cups cooked chicken, shredded
1 cup long grain white rice, uncooked
1 can (15 oz) black beans, drained and rinsed
1 cup corn, drained
1 cup salsa
1 can (10 oz) diced tomatoes with green chilies, undrained
1 1/2 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded Mexican cheese blend
2 tablespoons chopped cilantro
Instructions
1. Preheat oven to 375°F.
2. Grease a 9×13-inch baking dish.
3. Add uncooked rice, chicken broth, salsa, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the baking dish.
4. Stir everything together until evenly combined.
5. Fold in shredded chicken.
6. Cover tightly with foil.
7. Bake for 40 to 45 minutes until rice is tender.
8. Remove foil and stir the casserole.
9. Sprinkle shredded cheese evenly over the top.
10. Bake uncovered for 8 to 10 minutes until cheese melts.
11. Garnish with cilantro and serve warm.
Notes
Use rotisserie chicken for faster prep.
Add jalapeños for extra spice.
Check rice before serving and add a splash of broth if needed.
Top with sour cream, avocado, or crushed tortilla chips.