0 from 6 votes
Mexican Chicken and Rice Casserole
Mexican Chicken and Rice Casserole is a hearty, flavorful meal that combines tender chicken, seasoned rice, and a blend of vibrant bell peppers! This comforting casserole recipe is a crowd-pleaser that is perfect for busy weeknights or potluck gatherings!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 622 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 3 chicken breasts or 4 chicken thighs, diced
- 2 tbsp taco seasoning divided
- 2 tsp salt
- 3 tbsp oil
- 1 red bell pepper thinly sliced
- 1 yellow or orange bell pepper thinly sliced
- 1 onion cut into wedges
- 1 cup white rice
- 1 lime zest and juice
- 1 ½ cups low sodium chicken broth
- 1 - 1 ½ cups shredded Mexican cheese blend optional
- ¼ cup chopped cilantro
- sour cream optional, to serve
- Lime wedges optional, to serve
- Sliced Jalapenos optional, to serve
- Mexican salsa optional, to serve
Instructions
- Toss together the diced chicken with 1 tbsp of the taco seasoning and 1 tsp of the salt.
- Heat 2 tbsp of the oil in a large, shallow casserole dish with a well fitting lid, set over a medium high heat. Once the oil is shimmering, brown the chicken all over and remove from the pan with a slotted spoon.
- Add the bell peppers and the onions to the pan, along with the additional 1 tbsp of oil ion needed. Cook until soft, but not entirely tender. Stir in the remaining 1 tbsp of taco seasoning and the remaining 1 tsp of salt, and cook for a further minute.
- Stir in the rice, zest and juice of the lime, the chicken broth and the cooked chicken. Once the broth is boiling, put on the lid and reduce the heat to low. Cook for 25-30 minutes, stirring halfway so the rice cooks evenly, until the chicken is cooked through, the rice is tender, and all the liquid has been absorbed.
- For a cheesy topping, scatter over the cheese and broil until bubbling.
- Serve with the cilantro scattered on top and with your choice of fixings.
Cup of Yum
Notes
- Add different veggies! My easy Mexican chicken casserole is so versatile! You can add different veggies to the mix along with bell peppers like zucchini, mushrooms, or corn!
- Add beans! I know not everyone is a fan of beans, especially if you have picky eaters at home. If you family like beans, add a can of rinse pinto beans or black beans to the mix! This will increase the fiber and protein in this chicken and rice bake!
- If topping with cheese, use an oven safe skillet! Or, you can transfer the mixture to a baking dish, top with cheese and broil.
Nutrition Information
Calories
622kcal
(31%)
Carbohydrates
48g
(16%)
Protein
52g
(104%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
135mg
(45%)
Sodium
1819mg
(76%)
Potassium
984mg
(28%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2354IU
(47%)
Vitamin C
86mg
(96%)
Calcium
525mg
(53%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 622
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 48g | 16% |
| Protein | 52g | 104% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 135mg | 45% |
| Sodium | 1819mg | 76% |
| Potassium | 984mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2354IU | 47% |
| Vitamin C | 86mg | 96% |
| Calcium | 525mg | 53% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.