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Easy Flavor-Packed Mexican Chicken Cheese Rice Casserole

This one-pot Mexican chicken and rice casserole is the ultimate weeknight solution, delivering bold, zesty flavors with minimal cleanup. Tender chicken, hearty beans, and perfectly cooked rice come together in a cheesy, comforting dish that the whole family will love.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds chicken breast, cut into bite-sized chunks
  • 1.5 cups long-grain white rice, rinsed well
  • 3 cups high-quality low-sodium chicken broth
  • 15 ounces black beans, rinsed and drained
  • 1 cup medium-heat jarred salsa
  • 2 tablespoons taco seasoning
  • 1 cup frozen or canned sweet corn kernels
  • 2 cups shredded cheddar and Monterey Jack cheese blend
  • 1 tablespoon olive oil or vegetable oil
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1 lime, cut into wedges for serving
  • Optional: 1/2 cup sour cream for serving

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat a large, oven-safe skillet or Dutch oven over medium-high heat with a drizzle of oil.
  3. Add the chicken pieces and sear for about 5 minutes until lightly browned.
  4. Stir in the taco seasoning until the chicken is evenly coated and aromatic.
  5. Add the rinsed rice to the pan and toast, stirring constantly for 2 minutes to enhance the nutty flavor.
  6. Pour in the chicken broth and salsa, using a wooden spoon to scrape the bottom of the pan to release any browned bits.
  7. Bring the mixture to a boil, then cover the pan tightly with a lid.
  8. Reduce heat to low and simmer for 15 minutes.
  9. Remove the lid, fold in the corn and black beans, and stir in half of the shredded cheese.
  10. Top with the remaining cheese and place the skillet in the preheated oven for 5 minutes, or until the cheese is bubbly and lightly golden.
  11. Remove from the oven, garnish with fresh cilantro, and serve with lime wedges and a dollop of sour cream if desired.

Notes

For an even cheesier result, stir an extra handful of cheese into the rice before the final bake. If you find the rice is slightly underdone, add a splash of extra broth and cover the pan for another 3 minutes. This dish stores beautifully in the refrigerator for up to 3 days and often tastes even better the next day as the flavors continue to meld. You can easily swap chicken breast for rotisserie chicken; simply stir it in during the final step to keep it tender.