Mexican Chicken Casserole with Rice
A flavorful and easy-to-make Mexican-inspired casserole combining chicken, rice, beans, and cheese for a satisfying meal.
Ingredients
Main Ingredients
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breasts, diced
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz corn, drained
- 1 can 10 oz diced tomatoes with green chilies (like Ro-Tel)
- 1 cup salsa (your preferred level of spiciness)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups shredded cheese (cheddar or Mexican blend)
- 2 tbsp olive oil
- to taste Salt and pepper
- for garnish Fresh cilantro, chopped
Instructions
- Preheat oven to 350°F (175°C).
- Cook diced chicken in olive oil with spices until no longer pink, about 5-7 minutes.
- Mix cooked rice, beans, corn, tomatoes, and salsa in a bowl. Add cooked chicken and combine.
- Transfer mixture to a greased 9x13-inch casserole dish, top with shredded cheese.
- Cover with foil and bake for 25 minutes, then remove foil and bake 10-15 minutes until bubbly and golden.
- Let cool briefly, garnish with cilantro, and serve.
Notes
You can customize the spice level by adjusting the salsa and chili powder.