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–+ servings
Oval white baking dish filled with Mexican Chicken Black Beans and Rice
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5 from 2 votes

Mexican Chicken and Rice Casserole

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: casseroles, Main dish
Cuisine: Tex-Mex
Keyword: Chicken and Rice Casserole
Servings: 6 servings
Calories: 293kcal
Author: Lee Clayton Roper

Ingredients

  • 1 1/2 cups chopped cooked chicken
  • 2 cups cooked brown and wild rice mix (can also add quinoa)
  • 4 ounces chopped green chiles drained
  • 1 cup canned black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen (no need to thaw if frozen corn)
  • 1/2 cup salsa
  • 1/2 cup sour cream regular or low fat
  • 1 cup shredded sharp Cheddar cheese divided use
  • 5 to 6 green onions chopped (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 for serving

Instructions

  • 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).
  • 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.
  • 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.

Notes

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.

Nutrition

Calories: 293kcal | Carbohydrates: 26g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 560mg | Potassium: 440mg | Fiber: 5g | Sugar: 3g | Vitamin A: 886IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 3mg