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A Mexican Rice Casserole » Simple and Healthy Recipe! ✅

Dine south of the border with this one pot Mexican rice casserole! It’s a satisfying dinner for the whole family that’s packed with flavor and can be customized in a variety of ways. It’s ready in 30 minutes and there’s only one pot to wash!

I grew up eating a lot of stews and I still love them today. They take me back to my childhood and are so comforting!

Many of the ones my mom made required multiple pots and pans and a multitude of prep work.

I prefer to simplify the process because I hate doing the dishes and taking extra steps that aren’t necessary.

I created this easy recipe for Crockpot Chicken and Rice several years ago and it changed my life. I decided to bring the same basic technique to the stovetop for even more flavor by browning the aromas.

This Mexican Rice Casserole has a delicious south-of-the-border twist. It’s packed with chicken breast, beans, veggies, cheese, and loads of flavor.

I love that this recipe is easily vegetarian, or you can try my one pot broccoli rice casserole or Mexican quinoa for even more options. 🙂

Why you’ll love this recipe:

  • This Mexican Rice Casserole is an easy and satisfying dinner that is bursting with flavor!
  • There is minimal prep and it’s made in one jar for easy cleanup.
  • It is naturally gluten free and can easily be made vegetarian or vegan.
  • It’s ideal for meal prepping and can be customized with your favorite ingredients.

recipe ingredients

Notes on ingredients

  • Rice. This recipe has only been tested with long grain white rice, so I don’t recommend substituting any other type of rice.
  • Chicken breast. Replace the chicken breast with ground turkey or beef, or omit them entirely to make this recipe vegetarian.
  • Chicken soup. Dip chicken broth with vegetable broth to make this Mexican rice stew vegetarian. Water can be used instead of broth, but it does not add flavor to the dish.
  • Seasoning. Use my homemade taco dressing or your favorite store-bought brand, just be careful that store-bought brands contain more sodium.
  • Chopped tomatoes. For maximum flavor, use fire-roasted diced tomatoes, preferably low sodium.
  • Beans. Use any type of your favorite beans. If making this recipe vegetarian, add another can of beans or more vegetables if desired.
  • Corn. Use fresh or frozen corn or combine it with your favorite vegetables like bell peppers, diced chilies, etc.
  • Cheese. Omit the cheese to make this recipe dairy-free.

How to Make Mexican Chicken and Rice Casserole

This meal is very quick to prepare and there are hardly any cuts.

For a true 30-minute meal, chop the onion and garlic and cook while you dice the chicken breast.

pro tip: Be sure to use plain white rice, not quick cooker rice or brown rice, as cooking times and amount of liquid vary.

See the recipe card below for full instructions.

  1. Cook onion for 3-5 minutes until soft.
  2. Cut the chicken breast into 1″ cubes and season with salt and pepper.
  3. Add chicken to skillet and cook for 3-4 minutes until no longer pink.
  4. Add garlic, tomato paste, diced tomatoes, stock and bring to a boil.
  5. Add the rice, beans, and corn and bring to a boil once more, then lower the heat, cover, and simmer for about 20 minutes.
  6. Remove from heat and garnish with grated cheese and cilantro.

Frequent questions

What kind of rice is best for rice casserole?

Different types of rice require different amounts of liquid and cooking times, so they are not interchangeable.

Long grain white rice is essential to this Mexican Rice Casserole recipe as it is made in one pot with a specific amount of liquid and cooking time.

Can I make this Mexican Rice Casserole vegetarian?

Simply omit the chicken to make this recipe vegetarian and omit the cheese to make it vegan.

recipe notes

  • pro tip: Be sure to use plain white rice, not quick cooker rice or brown rice, as cooking times and amount of liquid vary.
  • Chicken can be substituted for ground beef or turkey or omitted entirely to make this recipe vegetarian.
  • Customize this recipe with your favorite veggies like bell peppers or chilies to turn up the heat!
  • Mexican Rice Casserole is great for meal prep and can be stored in the refrigerator for 3-5 days.

Other Marijuana Dinner Recipes You’ll Love:

Have you tried this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

A Mexican rice casserole

A one pot Mexican Rice Casserole is cheesy, satisfying, and so easy to make! It’s on the table in 30 minutes and there’s only one pot to wash!

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion
  • 1 pound boneless skinless chicken breast optional; see replacement notes
  • 2 garlic cloves minced
  • 2 tablespoons homemade taco seasoning with your favorite store-bought brand, but adjust amount if high sodium
  • 1 tablespoon tomato paste
  • 15 ounces fire-roasted diced tomatoes, preferably low sodium
  • 2 cups chicken broth with vegetable broth if desired
  • 1 cup of white rice
  • 15 ounces black beans rinsed and drained
  • 1 cup fresh or frozen corn slightly thawed if frozen
  • 1 cup shredded Mexican mixed cheese or your favorite
  • 1/4 cup chopped cilantro optional; Serve
  • optional lime wedges; Serve
  • Heat the olive oil over medium heat in a large skillet or skillet. Add the onion and cook for 3 minutes or until it begins to soften.

    2 tablespoons extra virgin olive oil, 1 medium yellow onion

  • While the onion is cooking, cut the chicken breast into 1-inch cubes and season with salt and pepper. Add to skillet with onion and sauté for 3-4 minutes, or until chicken has lost most of its pink color. Add the garlic, spices, tomato paste, chopped tomatoes, and broth and bring to a boil. Once boiling, add the rice, beans, and corn and bring back to a boil. Reduce heat, cover and simmer for 20 minutes or until liquid is absorbed and rice is done.

    1 pound boneless skinless chicken breast, 2 tablespoons homemade taco seasoning, 1 tablespoon tomato paste, 15 ounces fire-roasted diced tomatoes, 2 cups chicken broth, 1 cup white rice, 15 ounces black beans, 1 cup fresh or frozen corn

  • Remove from heat and garnish with grated cheese and chopped cilantro. Serve with lime wedges and enjoy your meal!

    1 cup shredded Mexican mixed cheese, 1/4 cup chopped cilantro, lime wedges

  • pro tip: Be sure to use plain white rice, not quick cooker rice or brown rice, as cooking times and amount of liquid vary.
  • Chicken can be substituted for ground beef or turkey or omitted entirely to make this recipe vegetarian.
  • Customize this recipe with your favorite vegetables, like diced bell peppers or chilies, to turn up the heat!
  • Mexican Rice Casserole is great for meal prep and can be stored in the refrigerator for 3-5 days.

Calories: 477 kcal, Carbohydrates: 55g, Protein: 32g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 67mg, Sodium: 436mg, Potassium: 766mg , Fiber: 8g, Sugar: 4g, Vitamin A: 731 IU, Vitamin C: 6mg, Calcium: 197mg, Iron: 3mg

Nutrition is estimated using a food database and should only be used as a guide for informational purposes.

All recipes and images © Flavor the Moments.

**This recipe was originally published in February 2016. Added step-by-step photos and edited text to include more information about the recipe.

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