Mexican Chicken and Rice Casserole
A flavorful and easy-to-make casserole combining tender chicken, rice, and Mexican spices topped with cheese and fresh toppings.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- salt and pepper salt and pepper
- 1/2 medium yellow onion (diced)
- 2 garlic cloves garlic cloves (minced)
- 1 packet taco seasoning (1-ounce packet)
- 1 cup uncooked long grain rice
- 1 can Rotel tomatoes and green chilies (10.75-ounce, undrained)
- 1 can diced green chilies (4-ounce can)
- 1 1/2 cups chicken broth
- 1 can black beans (15-ounce, rinsed and drained)
- 1 cup frozen corn (thawed and drained)
- 2 cups shredded Mexican cheese
Toppings
- as desired sliced avocado
- as desired chopped fresh cilantro
- as desired sour cream
- as desired sliced pickled jalapenos
Instructions
- Heat oil in a skillet, season chicken with salt and pepper, and cook with onion for 2-3 minutes.
- Add garlic and cook for 30 seconds, then stir in taco seasoning, rice, tomatoes, chilies, broth, beans, and corn. Simmer covered for 20 minutes, stirring halfway.
- Stir in half the cheese, sprinkle remaining cheese on top, and serve with desired toppings.
Notes
Adjust broth as needed to prevent dryness during cooking.