Mexican Chicken and Rice Casserole

Prep time:  
Cook time:  
Total time:  
Serves: 4-6 servings
Spanish rice is so flavorful already but toss it with your favorite taco fillings and you’ve got one easy and awesome dinner!
  • 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
  • 1 cup Basmati White Rice (you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice).
  • 1½ cups Chicken Broth
  • 1 16oz jar medium Salsa (about 1½ cups) You can use a more mild Salsa or more spicy, depending on what you prefer.
  • 1 cup frozen Corn
  • 1 15oz can Black Beans drained and rinsed
  • ¼ cup fresh Cilantro chopped
  • ½ tsp Cumin powder
  • ½ tsp Chili powder
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 1¼ cups Mexican Chedder Cheese
  • 2 Tbs Coconut Oil
  • Toppings:
  • 1 Avocado pitted, skin removed and diced
  • 1 Tomato diced
  • 1 Lime cut into wedges
  • Add any other topping you prefer, sour cream, more salsa, etc.
  1. Prepare Rice.
  2. In medium sauce pan add 1 cup Basmati Rice and 1½ cups Chicken Broth.
  3. Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
  4. While the Rice is cooking, prepare chicken.
  5. In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
  6. Cook until no longer pink in the middle, about 10-15 minutes.
  7. Preheat oven to 375 degrees
  8. In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
  9. Mix in 1 cup cheese.
  10. Add to lightly grease 2 quart casserole pan.
  11. Top with remaining cheese.
  12. Bake for 15 minutes.
  13. Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
  14. Enjoy!


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