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Mexican Chicken Rice Casserole

A delightful dish that combines comfort and a burst of flavors with minimal effort, this Mexican Chicken Rice Casserole is perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1.5 cups uncooked white rice Can substitute with brown rice for added nutrition.
  • 1 lb ground chicken Can substitute with ground turkey or beef.
  • 1 cup diced tomatoes, canned with juice Fresh tomatoes can also work.
  • 1 cup sweet corn, frozen or canned (optional) Can omit for simplicity.
  • 0.25 cup BBQ sauce A homemade version can be better.
  • 3 cups grated Cheddar or Mexican cheese blend Feel free to switch to mozzarella for a milder taste.
  • 0.5 lime juice Can substitute with lemon juice.
Vegetable Mixture
  • 2 tablespoons olive oil Can be swapped with avocado oil.
  • 1 medium onion, finely diced Yellow or white works best.
  • 1 carrot, diced Frozen carrots can also be used.
  • 0.5 red bell pepper, diced Can mix in green bell pepper.
  • 1 celery rib, diced Can be left out if unavailable.
  • 3 cloves garlic, minced Jarred minced garlic can be a quick alternative.
Seasoning
  • 1.5 teaspoons salt Adjust to taste.
  • 1 teaspoon smoked paprika Can omit if mild flavors are preferred.
  • 1 teaspoon ground cumin Coriander can be substituted.
  • 1 teaspoon dried oregano Use fresh if available.
  • 1 teaspoon ground coriander Optional if unavailable.
Fresh Toppings
  • 2 tomatoes, diced Cherry tomatoes are great as well.
  • 0.25 red onion, finely diced Can substitute with green onions.
  • 1 large avocado, diced Could be switched for guacamole.
  • 0.33 cup fresh cilantro, chopped Parsley can be used as an alternative.

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear. Cook according to your preferred method (stovetop, rice cooker, or Instant Pot); set aside.
  2. Heat olive oil in a large pan over medium heat. Add diced onion, carrot, celery, and bell pepper. Sauté for 5-7 minutes until softened. Then, add garlic and cook for another minute.
  3. Add salt, smoked paprika, cumin, coriander, and oregano to the veggies. Stir in the ground chicken, cooking until it is no longer pink. Add diced tomatoes and cook for another 1-2 minutes.
  4. Preheat the oven to 395 degrees F (200 degrees C).
Assembly and Baking
  1. Mix the chicken and veggie mixture with the cooked rice and corn (if using). Spread it in a large casserole dish and evenly spread the BBQ sauce over the top. Sprinkle with grated cheese.
  2. Bake for 15 minutes, or until the cheese is melted and bubbly.
Serving
  1. While the casserole bakes, mix together tomatoes, avocado, onion, cilantro, lime juice, and salt in a bowl.
  2. Serve the casserole hot, topped with sour cream, hot sauce, and crushed corn chips. Enjoy with the fresh avocado-tomato salsa on the side.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days. This dish can also be frozen. Allow to cool completely, then freeze for up to 3 months. Thaw in the fridge and bake at 350°F until heated through.