Mexican Chicken and Rice Casserole

Bursting with bold flavors and hearty ingredients, this Mexican Chicken and Rice Casserole is the ultimate comfort food with a Tex-Mex twist. Perfect for weeknight dinners or casual gatherings, this one-dish wonder combines tender shredded chicken, fluffy rice, black beans, fire-roasted tomatoes, and a medley of colorful bell peppers and spices, all baked to perfection beneath a blanket of gooey melted cheese. Quick to prep and family-friendly, this casserole is as satisfying as it is simple, with just 20 minutes of hands-on time before the oven does the rest. Plus, it’s a complete meal in one dish, packed with protein, fiber, and plenty of rich, smoky goodness. Garnished with fresh cilantro and ready to serve in under an hour, this recipe is your ticket to easy, flavorful dining that’s sure to please.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 medium Yellow onion, diced
• 1 medium Bell pepper, diced (any color)
• 1 can (15 oz) Black beans, rinsed and drained
• 1 can (14.5 oz) Fire-roasted diced tomatoes
• 3 cups Cooked white or brown rice
• 1 cup Frozen corn kernels
• 2 cups Shredded cheddar or Mexican blend cheese
• 1 cup Chicken broth
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for about 5-7 minutes per side until fully cooked. Remove the chicken from the skillet, shred it with two forks, and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic, onion, and bell pepper for 3-5 minutes until softened and fragrant.

Step 4

Stir in the cumin, chili powder, paprika, and a pinch of additional salt and pepper. Cook for another 1 minute to toast the spices.

Step 5

Add the cooked rice, shredded chicken, black beans, fire-roasted diced tomatoes, frozen corn, and chicken broth to the skillet. Mix everything together until evenly combined.

Step 6

Transfer the mixture to the prepared casserole dish, spreading it out evenly.

Step 7

Sprinkle the shredded cheese over the top of the casserole in an even layer.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped cilantro, if desired, and serve hot.

Nutrition Facts

Serving size	(2618.5g)

Amount per serving	% Daily Value*
Calories	3031.7

Total Fat 115.7g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 3.8g
Cholesterol 446.4mg	0%
Sodium 6187.4mg	0%
Total Carbohydrate 329.4g	0%
Dietary Fiber 45.5g	0%
Total Sugars 37.3g
Protein 180.8g	0%

Vitamin D 48.0IU	0%
Calcium 2008.7mg	0%
Iron 24.5mg	0%
Potassium 3974.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 23.5%

Carbs: 42.8%