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The Best Mexican Chicken Rice Casserole

Mexican casserole with layers of rice, chicken and cheese

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If you love burritos and delicious Mexican flavors, this Mexican Chicken Rice Casserole is for you! It’s an easy casserole recipe bursting with layers of flavor and gooey cheese. It’s a Mexican Burrito Casserole your whole family will enjoy!

Ingredients

Units Scale
  • 1/2 cup finely diced onion (I used white onion)
  • 1 red bell pepper diced
  • 1 cup uncooked parboiled long-grain brown or white rice
  • 3 tablespoons fajita or taco seasoning
  • 1/8th teaspoon cayenne pepper (optional)
  • 1 cup corn kernels frozen
  • 1 (14 ounces) can low sodium black beans drained and rinsed
  • 5 cups shredded chicken (I used rotisserie chicken breast)
  • 3 cups reduced-sodium chicken broth
  • 1 (4-ounce) can mild green chilies
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 and 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat oven to 400°F. 
  2. In a 9 x 13-inch dish, add the chopped onion, bell pepper, uncooked rice, fajita seasoning, and cayenne and stir together.
  3. Mix the chicken broth, shredded chicken, green chiles, tomato paste and olive oil in a medium bowl and stir together.
  4. Add the mixture to the baking dish and stir all the 
  5. Add the black beans and corn to the baking dish. Give it one last stir to combine all the ingredients.
  6. Cover the baking dish with aluminum foil, then bake in the oven for 65-70 minutes or until all the liquid is absorbed.
  7. Once finished, remove the baking dish from the oven, remove the aluminum foil, and sprinkle evenly with grated cheese.
  8. Return it to the oven for 5-10 minutes until the cheese has melted.
  9. Once finished, allow to cool for 5-10 minutes, and serve with fresh cilantro and sour cream. Enjoy!

Notes

Store the casserole tightly wrapped for up to four days. You can reheat at 300 in the oven for 20 – 30 minutes or microwave individual servings.