30-Minute Cheesy Mexican Rice Casserole
30-Minute Cheesy Mexican Rice Casserole is an easy Mexican chicken rice casserole that’s topped with cheese and comes together in one pot!
Hola! Hola because obviously there’s a skillet full of Mexican goodness in front of you. This 30-Minute Cheesy Mexican Rice Skillet is not only a 30-minute dinner, but it’s made all in one pot. And that’s muy bueno!
I will stop the Spanish now.
30-Minute Cheesy Mexican Rice Skillet
I’ve been inspired to create a Mexican rice casserole since I saw my friend Ashley’s skillet mexican brown rice casserole last year, and I finally got around to making my own rendition a few weeks ago.
I adapted this recipe from my Mexican Quinoa, obviously subbing out the quinoa for rice, and using chicken instead of sweet potato.
The best part about this Mexican chicken rice casserole is that you can use any type of meat or go vegetarian. It’s completely versatile!
How to make Mexican rice casserole
This meal is so quick to prepare, and there’s barely any chopping.
To make this a true 30-minute meal, chop your onion and garlic and get them cooking while you cube your chicken breast.
Get the chicken cooking, and prep your other ingredients so that everything is ready to pop in the skillet to get that rice cooking about 10 minutes in.
The rice takes 20 minutes to cook, and once it’s done, fluff it up and serve.
Easy right?
Of course this dish is amazing on it’s own, but the cheese melted over the top takes this way over the top. And I loved serving it with plenty of chopped cilantro for freshness and flavor, and some lime wedges for that citrus pop.
This cheesy Mexican rice casserole is so easy and so delicious, and yeah — it only takes 30-minutes to make and there’s only one pot to wash!
You’re welcome. 🙂
More 30 minute rice recipes you’ll love:
Cheeseburger Rice by The Recipe Rebel
30-Minute Cheesy Mexican Rice Skillet
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 2 cloves garlic minced
- 1 lb. boneless skinless chicken breast*
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- pinch cayenne pepper
- 1 tablespoon tomato paste
- 1 15 ounce can fire roasted diced tomatoes
- 2 cups chicken stock or water*
- 1 cup white rice
- 1 15 ounce can black beans rinsed and drained
- 1 cup fresh or frozen corn thawed slightly if frozen
- 1 cup grated Mexican blend cheese
- 1/4 cup chopped cilantro for serving
- lime wedges for serving
Instructions
- Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and garlic and cook for 3 minutes or until starting to soften.
- While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minute more, or until the onion has softened and the chicken has lost most of it's pink color. Add the spices, tomato paste, diced tomatoes and broth or water and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
- Remove from heat and top with the grated cheese and chopped cilantro. Enjoy!
Notes
- Substitute the chicken breast with ground chicken, turkey, beef or omit and prepare it meatless!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
49 Comments on “30-Minute Cheesy Mexican Rice Casserole”
Oh this looks so good, Marcie! I love mexican skillets, especially when they’re covered with lots of cheese. And I love that you can switch out the meats to customize your preference! What a great dish!
Thanks, Gayle, and this was all about the cheese! 🙂
Oh man, give me ALL of this cheesy mexican goodness and I think I’m set for awhile! I can hardly stand how amazing this skillet looks, Marcie! Helloooo, dinner!
Thanks, Sarah! This definitely curbed my craving for Mexican food for a little while. haha And anything covered in cheese has to be good, right? 🙂
Woot! Yay for cheesy mexican rice!! And one skillet! I love that you used chicken! I need to make this version next time I make it!!
Thanks, Ashley! It really doesn’t get much easier or better than this, does it? 🙂
Wowza, so much to love with this mexican skillet, Marcie!! This looks absolutely delicious and I love that it’s quick and easy! 30 minute recipe perfection! SO YUM! Cheers, friend!
Thank you, Cheyanne! There’s nothing to love here! 🙂
This looks so vibrant and yummy ♥
summerdaisy.net
Thank you, Summer!
I am loving one pot rice dishes lately! Obviously, lol. We’re samers today! I know this flavor combo would go over so well here!
We are samers today! I wish my husband loved rice the way I do, so I don’t get to make rice dishes enough. That just means more for me when I do! 🙂
That’s funny that you’ve been wanting to make this for so long, I’ve been meaning to try making a one pot mexican rice dish for ages, but haven’t gotten around to it! I’ll have to make yours now because it looks absolutely fantastic. And I love everything Mexican! 🙂
I don’t know why it takes so long to get around to making certain things, but at least they eventually happen! Thanks, Stacey, and I hope you get to try it soon!
You and me both, Amy — thank you!
This looks SO good, Marcie! Yay for One pot mexican rice dishes, it’s one of my husband’s favorite! I love that you used chicken and oh my goodness, yes to all that cheesy goodness! <3
Thanks, Kelly! There’s no going wrong with this one! 🙂
Love this! You can’t really go wrong with anything covered in cheese in my book. 😉 And I love how quick and easy this is!
Thanks, Jess, and cheese definitely makes everything better!
One pan and only 30 minutes= my kind of dinner! Especially when the word ‘cheesy’ is involved 😉 Looks delicious, Marcie!
Thanks, Denise, and “cheesy” is always the magic word! 🙂
I’ve been craving Mexican food like crazy recently! This cheesy Mexican skillet rice looks like just the thing I’m craving and I’ve got to try it one of these days.
It took me way to long to get around to making this, and now I can’t wait to make it again! Thanks, Rachel!
I have a serious soft spot in my heart for all things rice AND all things Mexican-inspired. So this skillet meal is totally my jam. And the cheesy top layer is just killing me! Can’t wait to try this out, Marcie!
Thanks, Liz! I can never turn down Mexican food…or cheese. 🙂
This skillet sounds like perfection! Love Mexican food, and this 3o minutes meal is fabulous, Marcie. Nothing can go wrong with cheese, so all in all I want this in my life. YUM!
Thank you, Anu!
This recipe combines so many of my favorite things – Mexican flavors, skillet meals, and quick 30 minute meals! Oh, and cheese! It looks delicious!
Thank you, Kristine! You just can’t really go wrong here! 🙂
All of the cheese on this looks increeible. Give me carbs and cheese and I am good. But add MExican spices in to that and I am even better!
I’m right there with you, Dannii! This was my kind of dinner! 🙂
What a great recipe! I love how it only takes 30 minutes, and it looks so delicious! I love mexican rice, and this melted cheese looks mouthwatering! PINNED!
Thank you, Melanie! 🙂
I love mexican food and this skillet would be a hit in my home! Love that you could use any type of meat you want. Ahhh that cheese…Yum!!
Thank you, Cyndi, and that cheese was the best way to top it all off! 🙂
Love all that melted cheese on top! One pot meals are the best!
Thank you, Christin, and I totally agree!
This meal is so my style, Marcie!! I could live on something like this for weeks and never get bored! I love all the Mexican flavors and melty cheese going on here 🙂
Same here, Izzy — I could eat this every day! Cheesy Mexican anything and I’m on board! 🙂
Dear Marcie, this looks fantastic. I love skillet meals! xo, Catherine
Thank you, Catherine! Skillet meals are the best!
I made this for dinner tonight and it was SO good and easy! The husband loved it too, so it’s definitely a keeper 🙂 thanks for sharing, Marcie!
Yay — I’m so glad you liked it, Danielle! Thanks so much for the feedback and have a great night! ?
So the recipe ingredients include grated Mexican cheese blend, but the instructions do not address what to do with the cheese. I’m assuming once all of the liquid has been absorbed, and the rice is done, that you top it with the cheese and maybe broil it slightly to melt the cheese? Can you confirm? Thanks!
I’m so sorry about that! Yes, you’re right — once the liquid has been absorbed, remove from heat and top with the cheese and cilantro. I will add that to the recipe now. Thanks for the heads up!
Looks delish. Could I use cooked ground turkey?
Thanks! Yes, ground Turkey would work great!
Hi I love your recipe I make it all the time I have an instant pot now tho can I make it there??? I’m a truck driver now
Hi Brenda! I have an Instant Pot Chicken and Rice recipe that can be customized like this one easily. Simply enter the title in the search bar or look under the Instant Pot section on the home page. Let me know if you have any questions!