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.
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
- 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
- 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!
- Substitute the chicken breast with ground chicken, turkey, beef or omit and prepare it meatless!
Amount Per Serving: Calories: 417Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 84mgSodium: 632mgCarbohydrates: 36gFiber: 8gSugar: 6gProtein: 37g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.