Looking for a south of the border casserole. Try this yummy Mexican Chicken Rice Casserole with so many zesty flavors
I love a good casserole for the 2 of us. We can usually have a few meals from it and if needed, some can go in the freezer for a quick meal later or cut it in half for just one meal with a bit for leftovers the next day. The recipe is great for a family and serves many.
One of those recipes is Mexican Chicken Rice Casserole. It’s so yummy with ingredients we all usually have on hand.
There is a rub for the chicken which gives it such a great flavor. Just rub each piece of the chicken well and set it aside.
Prepare the rice mixture in one pot. I love my large 8 cup measuring cup for mixes like this which makes it easy to pour. Place the rice mixture in a 9 x 13 baking dish, and then place the chicken pieces where the mixture will cover them.
The chicken always comes out fork tender and I get to hear those words every time I make this from Mr. G. It’s a keeper!!
Mexican Chicken Rice Casserole
RUB FOR CHICKEN
- 1 teaspoon dried cilantro leaves
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 4 boneless skinless chicken breasts
- 1 can black beans drained and rinsed
- 1 cup frozen corn I use can corn
- 1 jar salsa
- 1 cup chicken stock
- 1 cup water
- Juice and zest of 2 limes
- 1 cup uncooked, brown or white rice
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh cilantro optional
- Preheat oven to 375°
- Mix all seasoning to make your rub. Once mixed, rub all over both sides of your chicken and set aside.
- Using a deep 9 x 13 casserole dish: mix beans, corn, salsa, chicken stock, water, lime juice, lime zest, and uncooked rice. Stir until combined and then tuck your chicken into the mixture and push the chicken all the way to the bottom of the dish letting the rice surround them.
- Cover tightly with foil and bake for 1 hour.
- Uncover, top everything with shredded cheese and fresh chopped cilantro, and put back in the oven at until cheese is melted and bubbly for about 10 minutes.
You may also enjoy:
Sweet Corn and Black Bean Enchiladas
Skillet Mexican Cornbread
Taco-Stuffed Pasta Shells
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I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!