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Tex-Mex Chicken Rice Casserole

Tex-Mex Chicken Rice Casserole Recipe

A cheesy, hearty, and flavor-packed casserole loaded with tender chicken, rice, and bold Tex-Mex spices. Perfect for busy weeknights or meal prep, this one-dish meal is easy to make and super satisfying. Comfort food with a zesty twist your whole family will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 People
Course: Main Course
Cuisine: Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 1 can diced tomatoes with green chilies
  • 1 cup corn fresh, frozen, or canned
  • 1 cup black beans rinsed and drained
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Mexican blend cheese
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp paprika
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp olive oil
  • Fresh cilantro optional

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Heat olive oil in a pan and sauté onion and garlic until soft
  3. In a large bowl mix rice, chicken broth, tomatoes, corn, beans, chicken, spices, and sautéed mixture
  4. Transfer mixture into a greased casserole dish and spread evenly
  5. Cover with foil and bake for 30–35 minutes until rice is tender
  6. Remove foil, add cheeses evenly on top
  7. Bake uncovered for 10–15 minutes until cheese melts and bubbles
  8. Let casserole rest for 5–10 minutes before serving
  9. Garnish with fresh cilantro if desired

Notes

Use rotisserie chicken for faster prep
Adjust spice level by adding jalapeños or hot sauce
Rinse beans to avoid excess salt
Let the casserole rest before serving for the best texture
Store leftovers in the fridge for up to 3 days
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