Mexican Chicken Rice Casserole
A hearty and flavorful one-dish meal featuring seasoned chicken, fluffy rice, black beans, corn, and melted cheese baked to golden perfection with a zesty Mexican-inspired sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- to taste salt and pepper
- 1 cup frozen corn kernels
- 1 cup shredded Monterey Jack cheese
- 0.25 cup chopped fresh cilantro optional
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
- Add the chicken pieces to the skillet and season with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook until the chicken is no longer pink, about 6–8 minutes. Remove from heat.
- In the prepared baking dish, combine the cooked chicken mixture, uncooked rice, black beans, diced tomatoes (with juice), chicken broth, and frozen corn. Stir well to mix.
- Cover the dish tightly with aluminum foil and bake for 35 minutes. Then remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for another 10–15 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Notes
Serve with a side of avocado slices or sour cream for extra flavor.