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Oval white baking dish filled with Mexican Chicken Black Beans and Rice

Mexican Chicken and Rice Casserole

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5 from 2 reviews

If you’re looking for a filling and flavorful one-pot meal that’s easy to make and not too heavy, look no further than this Mexican Beans and Rice with Chicken recipe. With a combination of tender chicken, spicy green chiles, sweet corn, zesty salsa, fragrant cilantro, and aromatic cumin, this dish is bursting with bold flavors and textures that are sure to satisfy your taste buds. Whether you’re feeding a crowd or just looking for a comforting meal to enjoy at home, this recipe is a winner every time.

  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


  • 1 1/2 cups chopped cooked chicken (rotisserie works well)
  • 2 cups cooked brown and wild rice mix (can also add quinoa)
  • 1 can (4 ounce) chopped green chiles, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn, fresh or frozen (no need to thaw the frozen corn)
  • 1/2 cup salsa (I like to use Pace Picante, medium), plus more for serving
  • 1/2 cup sour cream (regular or low fat)
  • 1 cup shredded sharp Cheddar cheese, divided
  • 5 to 6 chopped green onions, white and some of the green part
  • 3 to 4 tablespoons chopped fresh cilantro (optional)
  • 2 1/2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 1/4 to 1/2 garlic powder
  • kosher salt, to taste
  • fresh ground pepper, to taste
  • Prepared guacamole


  1. Preheat oven to 350 degrees. Spray a 2-quart baking dish with olive or grapeseed oil (an 8 by 8- or 7 by 11-inch dish works well).
  2. In a large mixing bowl, combine all the ingredients using only 1/2 cup of the Cheddar cheese. Season to taste with salt and pepper.
  3. Spread evenly in the prepared dish and top with the remainder of the Cheddar cheese. Bake for around 25 minutes or until heated through. Serve additional salsa and prepared guacamole on the side.


Make ahead: Casserole can be prepared earlier in the day, covered and refrigerated. Can also be frozen for up to 1 month. Bring to room temperature before baking, and increase cook time by around 5 minutes.

  • Author: Lee Clayton Roper
  • Category: casseroles, quick and easy
  • Method: baking
  • Cuisine: Tex-Mex


  • Serving Size:
  • Calories: 387
  • Sugar: 3.9 g
  • Sodium: 554.9 mg
  • Fat: 11.9 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 44.5 g
  • Fiber: 7 g
  • Protein: 27.1 g
  • Cholesterol: 66.7 mg