One Pot Mexican Rice Casserole
Take dinner South of the Border with this One Pot Chicken Mexican Rice Casserole! It’s a satisfying, family-friendly dinner that’s packed with flavor, and it can be customized a number of ways. It’s ready in 30 minutes and there’s only one pot to wash!
I grew up eating a lot of casseroles and still love them to this day. They take me back to my childhood and they’re so comforting!
Many of the ones that my mom made required multiple pots and pans and a multitude of prep work, but I prefer to streamline the process because I hate doing dishes and taking extra steps that just aren’t necessary.
I created this easy recipe for Crockpot chicken and wild rice several years ago and it was life changing. I decided to take the same basic technique to the stove top to get even more flavor by browning the aromatics.
This Mexican rice casserole has a delicious South of the Border twist. It’s packed with chicken breast, beans, veggies, cheese and plenty of flavor.
I love that this recipe is easily made vegetarian, or you can try my one pot broccoli rice casserole or Mexican quinoa for even more options. 🙂
Why you’ll love this recipe:
- This Mexican rice casserole is an easy, satisfying dinner that’s packed with flavor!
- There’s minimal prep and it’s made in just one pot for easy clean-up.
- It’s naturally gluten-free and may easily be made vegetarian or vegan.
- It’s great for meal prep and customizable with your favorite ingredients.
Recipe ingredients
- Rice. This recipe has only been tested with long grain white rice, so I don’t recommend substituting it with any other type of rice.
- Chicken breast. Substitute the chicken breast with ground turkey or beef, or omit altogether to make this recipe vegetarian.
- Chicken broth. Sub the chicken broth with vegetable stock to make this Mexican rice casserole vegetarian. Water may be used instead of stock, but it does not lend any flavor to the dish.
- Seasoning. Use my homemade taco seasoning or your favorite store bought brand, just be careful that store bought brands contain more sodium.
- Diced tomatoes. For maximum flavor, use fire roasted diced tomatoes, preferably low sodium.
- Beans. Use any type of your favorite beans. If making this recipe vegetarian, add an additional can of beans or more veggies if desired.
- Corn. Use fresh or frozen corn, or sub with your favorite veggies such as bell pepper, diced chilis, etc.
- Cheese. Omit the cheese to make this recipe dairy-free.
See the recipe card below for the full list of ingredients and quantities.
How to make Mexican chicken and 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.
Pro tip: Be sure to use regular white rice, not quick cooking rice or brown rice as cooking times and amount of liquid vary.
See the recipe card below for full instructions.
- Cook the onion for 3-5 minutes until softened.
- Cut the chicken breast into 1″ cubes and season with salt and pepper.
- Add the chicken to the pan and cook for 3-4 minutes until no longer pink.
- Add the garlic, tomato paste, diced tomatoes, stock and bring to a boil.
- Add the rice, beans and corn and bring to a boil once more, then reduce the heat, cover and simmer for about 20 minutes.
- Remove from heat and top with grated cheese and cilantro.
Recipe FAQs
Different types of rice require various amounts of liquid and cooking times, so they’re not interchangeable.
Long grain white rice is essential for this Mexican rice casserole recipe as its made in just one pot with a specific amount of liquid and cooking time.
Simply omit the chicken to make this recipe vegetarian, and omit the cheese to make it vegan.
Recipe notes
- Pro tip: Be sure to use regular white rice, not quick cooking rice or brown rice as cooking times and amount of liquid vary.
- The chicken may be substituted with ground beef or turkey, or omitted altogether to make this recipe vegetarian.
- Customize this recipe with your favorite veggies such as bell pepper or chilis to kick up the heat!
- Mexican rice casserole is great for meal prep and keeps in the refrigerator for 3-5 days.
More one pot dinner recipes you’ll love:
- Chicken pesto pasta
- Egg roll in a bowl
- Italian sausage farfalle pasta
- Instant pot chicken and rice
- Shrimp fried rice
- One pot skillet lasagna
- Sheet pan sausage, peppers and sweet potatoes
- Teriyaki chicken with pineapple
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
One Pot Mexican Rice Casserole
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 1 lb. boneless skinless chicken breast optional; see notes for substitutions
- 2 cloves garlic minced
- 2 tablespoons homemade taco seasoning sub with your favorite store bought brand but adjust the amount if high in sodium
- 1 tablespoon tomato paste
- 15 ounces fire roasted diced tomatoes preferably low sodium
- 2 cups chicken stock sub with vegetable broth if desired
- 1 cup white rice
- 15 ounces black beans rinsed and drained
- 1 cup fresh or frozen corn thawed slightly if frozen
- 1 cup grated Mexican blend cheese or your favorite
- 1/4 cup chopped cilantro optional; for serving
- lime wedges optional; for serving
Instructions
- Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and cook for 3 minutes or until starting to soften.2 tablespoons extra virgin olive oil, 1 medium yellow onion
- 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 minutes, or until the chicken has lost most of it's pink color. Add the garlic, spices, tomato paste, diced tomatoes and broth 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.1 lb. boneless skinless chicken breast, 2 tablespoons homemade taco seasoning, 1 tablespoon tomato paste, 15 ounces fire roasted diced tomatoes, 2 cups chicken stock, 1 cup white rice, 15 ounces black beans, 1 cup fresh or frozen corn
- Remove from heat and top with the grated cheese and chopped cilantro. Serve with lime wedges and enjoy!1 cup grated Mexican blend cheese, 1/4 cup chopped cilantro, lime wedges
Notes
- Pro tip: Be sure to use regular white rice, not quick cooking rice or brown rice as cooking times and amount of liquid vary.
- The chicken may be substituted with ground beef or turkey, or omitted altogether to make this recipe vegetarian.
- Customize this recipe with your favorite veggies such as bell pepper or diced chilis to kick up the heat!
- Mexican rice casserole is great for meal prep and keeps in the refrigerator for 3-5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in February 2016. Step by step photos have been added and the text has been modified to include more recipe information.
53 Comments on “One Pot Mexican Rice Casserole”
Great recipe! I used jasmine rice, pinto beans, salsa instead of diced tomatoes, ground beef, and beef broth. Turned out amazing! Looking forward to leftovers for lunch🥰
I’m so glad you liked it Melissa and thank you for your review! 🙂
Hi
I only have basmati and jasmine rice. Which one would b good. I also have short grain
Thanks
Both jasmine and basmati rice will work in this recipe.
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!
Looks delish. Could I use cooked ground turkey?
Thanks! Yes, ground Turkey would work great!
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!
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! ?
Dear Marcie, this looks fantastic. I love skillet meals! xo, Catherine
Thank you, Catherine! Skillet meals are the best!
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! 🙂
I’m right there with you, Dannii! This was my kind of dinner! 🙂
Love all that melted cheese on top! One pot meals are the best!
Thank you, Christin, and I totally agree!
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! 🙂
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! 🙂