Mexican Chicken and Rice Casserole is a hearty, flavorful meal that combines tender chicken, seasoned rice, and a blend of vibrant bell peppers! This comforting casserole recipe is a crowd-pleaser that is perfect for busy weeknights or potluck gatherings!
You’ll love these other Mexican-inspired recipes too: Southwest Stuffed Poblano Peppers, Chicken Enchilada Casserole, Cafe Rio Sweet Pork Copycat Recipe, Best Mexican Salsa Recipe (great for canning!), Creamy White Chicken Enchiladas.
Why This Recipe Works
Family Friendly: Talk about the perfect weeknight meal! This Mexican-inspired chicken and rice casserole is a family friendly meal that even the pickiest of eaters will love! The bold flavors of taco seasoning make this a flavorful meal. Plus, you have everything you need for a well-rounded meal here! Rice, vegetables and chicken come together beautifully for an easy and delicious dinner!
One Pan Wonder: Did I mention this is a one pan meal?! I absolutely love that this meal is made in just one pan, making it easier to clean up after meal time! Just make sure you have a skillet with a tight fitting lid, to steam the rice to fluffy perfection!
Ingredients
- Chicken: You can use chicken breast or chicken thighs here! Dice up the chicken into bite-sized pieces.
- Taco Seasoning: Taco seasoning adds a lot of bold flavor to the chicken!
- Salt: Use a bit of extra salt to season the chicken to taste.
- Vegetables: You will need a red bell pepper, yellow or orange bell pepper, and an onion for this casserole!
- Rice: I used long-grain white rice here. If you use brown rice, keep in mind that you will need more liquid and additional cooking time!
- Lime: Add both the juice and zest of the lime for a tangy, fresh flavor!
- Chicken Broth: I like to let everything simmer in chicken broth for extra flavor. If you prefer, you can use water instead!
- Cheese: For a cheesy topping, spread some shredded cheese on top near the end of the cooking process!
- Cilantro: Serve with fresh cilantro on top.
- For Serving: You can serve this Mexican chicken and rice casserole with a plethora of toppings such as sour cream, sliced jalapeños, Mexican-style salsa, and a squeeze of lime juice! I also like to serve this with fresh avocado if I have it on hand!
Here’s How to Make It
Step by Step Instructions
- Season the Chicken: Toss the diced chicken with 1 tbsp of taco seasoning and 1 tsp of the salt. (photo 1)
- Sear the Chicken: Heat 2 tbsp of the oil in a large, shallow casserole dish with a well fitting lid, set over a medium high heat. Once the oil is shimmering, brown the chicken all over and remove from the pan with a slotted spoon. (photos 2-3)
- Add Vegetables: Add the bell peppers and the onions to the pan, along with the additional 1 tbsp of oil as needed. Cook until soft, but not entirely tender. Stir in the remaining 1 tbsp of taco seasoning and the remaining 1 tsp of salt, and cook for a further minute. (photos 4-6)
- Cook with Rice: Stir in the rice, zest and juice of the lime, the chicken broth and the cooked chicken. Once the broth is boiling, put on the lid and reduce the heat to low. Cook for 25-30 minutes, stirring halfway so the rice cooks evenly, until the chicken is cooked through, the rice is tender, and all the liquid has been absorbed. (photos 7-10)
- Top with Cheese: For a cheesy topping, scatter over the cheese and broil until bubbling. (photos 11-12)
- Serve: Serve with the cilantro scattered on top and with your choice of fillings. Enjoy!
Expert Tips
- Add different veggies! My easy Mexican chicken casserole is so versatile! You can add different veggies to the mix along with bell peppers like zucchini, mushrooms, or corn!
- Add beans! I know not everyone is a fan of beans, especially if you have picky eaters at home. If you family like beans, add a can of rinse pinto beans or black beans to the mix! This will increase the fiber and protein in this chicken and rice bake!
- If topping with cheese, use an oven safe skillet! Or, you can transfer the mixture to a baking dish, top with cheese and broil.
Frequently Asked Questions
Nope! This is a family friendly recipe that is minimally spicy. You can add spice by using spicy taco seasoning or serving with hot sauce and jalapeños!
Store any leftover Mexican chicken and rice casserole in an airtight container in the fridge for up to 4 days! Simply reheat in the microwave and enjoy!
More Easy Dinner Recipes to Try
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Mexican Chicken and Rice Casserole
Ingredients
- 3 chicken breasts - or 4 chicken thighs, diced
- 2 tbsp taco seasoning - divided
- 2 tsp salt
- 3 tbsp oil
- 1 red bell pepper - thinly sliced
- 1 yellow or orange bell pepper - thinly sliced
- 1 onion - cut into wedges
- 1 cup white rice
- 1 lime - zest and juice
- 1 ½ cups low sodium chicken broth
- 1 – 1 ½ cups shredded Mexican cheese blend - optional
- ¼ cup chopped cilantro
- sour cream - optional, to serve
- lime wedges - optional, to serve
- sliced jalapeños - optional, to serve
- Mexican salsa - optional, to serve
Instructions
- Toss together the diced chicken with 1 tbsp of the taco seasoning and 1 tsp of the salt.
- Heat 2 tbsp of the oil in a large, shallow casserole dish with a well fitting lid, set over a medium high heat. Once the oil is shimmering, brown the chicken all over and remove from the pan with a slotted spoon.
- Add the bell peppers and the onions to the pan, along with the additional 1 tbsp of oil ion needed. Cook until soft, but not entirely tender. Stir in the remaining 1 tbsp of taco seasoning and the remaining 1 tsp of salt, and cook for a further minute.
- Stir in the rice, zest and juice of the lime, the chicken broth and the cooked chicken. Once the broth is boiling, put on the lid and reduce the heat to low. Cook for 25-30 minutes, stirring halfway so the rice cooks evenly, until the chicken is cooked through, the rice is tender, and all the liquid has been absorbed.
- For a cheesy topping, scatter over the cheese and broil until bubbling.
- Serve with the cilantro scattered on top and with your choice of fixings.
Notes
- Add different veggies! My easy Mexican chicken casserole is so versatile! You can add different veggies to the mix along with bell peppers like zucchini, mushrooms, or corn!
- Add beans! I know not everyone is a fan of beans, especially if you have picky eaters at home. If you family like beans, add a can of rinse pinto beans or black beans to the mix! This will increase the fiber and protein in this chicken and rice bake!
- If topping with cheese, use an oven safe skillet! Or, you can transfer the mixture to a baking dish, top with cheese and broil.
Flavorful and Filling! I followed the recipe as directed and it was absolutely delicious.
I took it one step further… I had steamed flour tortillas on hand and scooped the casserole onto the tortillas and ate them as burritos!