This Mexican Chicken Rice Casserole is a cozy dish packed with yummy flavors! It features tender chicken, fluffy rice, and a sprinkle of cheese—all baked to perfection.
I love how easy it is to whip up this casserole for just two. It’s perfect for a fun dinner date at home, and if there’s any left, it makes great leftovers too! 🥘
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is super handy for this recipe. If you don’t have any, leftover cooked chicken works too. You can also use turkey or tofu for a twist or a vegetarian version.
Rice: Long-grain white rice is great here, but you can swap it for brown rice or quinoa if you prefer a nutty flavor. Just remember that cooking times and liquid amounts may change a bit.
Canned Diced Tomatoes with Green Chilies: Ro-Tel adds a nice kick, but if you’re looking for less spice, use plain canned tomatoes instead. You can also add a bit of chopped fresh peppers for flavor.
Corn: Both canned or frozen corn work well. If you’re avoiding corn for dietary reasons, try using diced bell peppers or zucchini for a similar texture.
Cheddar Cheese: I love using sharp cheddar for extra flavor. Feel free to mix in Monterey Jack or pepper jack for a bit of heat, or use a dairy-free cheese if you need a lactose-friendly option.
Black Beans: If you don’t have black beans, kidney beans or pinto beans make a great substitute. You can also leave them out if you’re not a fan of beans!
How Do You Ensure the Rice Cooks Perfectly in the Casserole?
Cooking the rice correctly is key to this casserole. The rice absorbs the flavors while baking, so it’s important to get it right. Here’s how to do it:
- Make sure to mix the uncooked rice with enough liquid—one cup of broth is perfect here.
- Combine the rice with all other ingredients, ensuring it’s thoroughly mixed with the liquid; this will help it cook evenly.
- Cover the dish with foil initially to trap steam, which helps cook the rice properly.
- Check if the rice is tender before serving; if it’s too firm, cover and bake a few more minutes.
With these tips, you’ll have a wonderfully creamy and flavorful casserole every time!
Mexican Chicken Rice Casserole for Two
Ingredients You’ll Need:
Base Ingredients:
- 1 cup cooked chicken, shredded
- 1/2 cup uncooked white rice
- 1 cup chicken broth
- 1 cup canned diced tomatoes with green chilies (like Ro-Tel)
- 1/2 cup corn (canned or frozen)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, diced
- 1 tsp taco seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
For the Topping:
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This cozy casserole recipe takes about 10 minutes to prep and 40-45 minutes in the oven. You’ll spend a bit of time sautéing the onion, mixing everything together, and then let it bake for a delicious comfort meal for two!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps the casserole cook evenly as it bakes.
2. Sauté the Onion:
In a medium skillet, heat the olive oil over medium heat. Once hot, add the diced red onion. Cook it for about 3-4 minutes or until it becomes soft and fragrant. This adds great flavor to your casserole!
3. Mix the Main Ingredients:
In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, diced tomatoes (with their juice), corn, black beans, and taco seasoning. Take a moment to mix everything well until it’s all combined.
4. Add the Sautéed Onion:
Now, add the cooked onion to the mixture. Season it all with salt and pepper to your liking, and give it another good stir. This is where all those tasty flavors come together!
5. Prepare for Baking:
Transfer your mixture into a small baking dish (around 6 inches works well) and spread it out evenly. This helps it cook nicely throughout.
6. Add the Cheese:
Sprinkle the shredded cheddar cheese on top, making sure to cover the mixture evenly. Who doesn’t love extra cheese?
7. Bake the Casserole:
Cover the baking dish with foil to keep everything moist, and pop it in the preheated oven for 25 minutes. This initial baking will help cook the rice.
8. Finish Baking:
After 25 minutes, carefully remove the foil and let it bake for an additional 10-15 minutes. You want the cheese to be bubbly and golden brown—yum!
9. Cool and Serve:
Once it’s done baking, take it out of the oven and let it cool for a few minutes. Finally, garnish with some fresh chopped cilantro before serving. Enjoy your delicious Mexican Chicken Rice Casserole!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind that it requires more liquid and a longer cooking time. Substitute the white rice with brown rice and increase the chicken broth to 1 1/4 cups. Also, consider cooking it for an additional 10-15 minutes to ensure it’s tender since brown rice typically takes longer to cook.
What Can I Substitute for Shredded Chicken?
If you don’t have shredded chicken, you can use cooked ground turkey, beef, or even canned tuna for a different flavor profile. Just remember that the cooking times may vary based on your meat choice, so ensure they’re cooked thoroughly before mixing them in.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until it’s hot throughout. If reheating in the oven, cover it with foil to avoid drying out.
Can I Add More Vegetables?
Absolutely! Feel free to add in other vegetables like bell peppers, zucchini, or spinach. Just chop them into small pieces and sauté them along with the onion to ensure they cook well and blend into the casserole nicely.
