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+ servings
Mexican rice casserole in a skillet

One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole is cheesy, satisfying and so easy to make! It's on the table in 30 minutes and there's only one pot to wash!

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  • 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


  • 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


  • 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.


Calories: 477kcal, Carbohydrates: 55g, Protein: 32g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 67mg, Sodium: 436mg, Potassium: 766mg, Fiber: 8g, Sugar: 4g, Vitamin A: 731IU, Vitamin C: 6mg, Calcium: 197mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!