Delicious, Quick & Easy
If you have never tried one of my recipes and you are looking for somewhere to start, this Mexican Chicken & Rice Casserole is the one to try! Everyone in my family RAVES about this dish and they always go back for seconds! The best part is, it’s very simple to make and it is perfect for when you are on a time crunch and need supper quick. So, let’s get down to the details!
Prep-Work
When I am cooking, I like to prepare all the ingredients prior to starting because it makes it so much easier and less chaotic. So, start by preheating the oven to 350 degrees. Bring a large pot of water to boil and cook the Spanish rice per the package instructions. Next, you will need to cut the chicken breasts into equal bite-sized pieces and dice up the yellow onion. At this point, I also like to go ahead and open all the cans and drain off the excess water. When you open the can of pinto beans and black beans you will notice they are in a very thick sauce. So, I like to take a colander and pour both cans of beans into it and then rinse them off in the sink until the water runs clear.
Constructing The Casserole
Now, in a large hot skillet over medium-high heat add 1 tablespoon of olive oil and the diced onions. Make sure to stir the onions around in the olive oil to coat them and let them sauté for 2-3 minutes. Next, add the chicken to the skillet and season it with a packet of fajita seasoning. You can substitute with taco seasoning, but I personally prefer the taste of fajita seasoning. Add one tablespoon of olive oil and stir around to coat each piece of chicken with seasoning. The cooking time will vary based on the size of the pieces but just make sure to cook it until the internal temp reaches 165 degrees. I always like to use a meat thermometer for peace of mind, and to help prevent overcooking. Once the chicken is finished cooking, turn off the heat.
Add the cooked Spanish rice to the skillet and the drained pinto beans, black beans, Rotel tomatoes, Mexicorn, jar of salsa and 1 cup of cheese. Now, stir to combine everything and top the casserole off with 1 cup of cheese.
Cover the dish with tin foil and bake for 20-25 minutes at 350 degrees. Covering with foil will ensure the rice doesn’t dry out while cooking. Let the casserole rest for at least 10 minutes before enjoying this Mexican Chicken & Rice Casserole.
Ingredients
- 2 tablespoons olive oil
- 3 boneless chicken breast diced
- 1 1/2 cups uncooked Spanish rice
- 15 ounces black beans drained
- 15 ounces pinto beans drained
- 10 ounces Rotel tomatoes drained
- 11 ounces Mexicorn drained
- ½ yellow onion diced
- 1 fajita seasoning packet
- 16 ounces chunky salsa
- 2 cups taco blend cheese
Instructions
- Prep-work- Bring a large pot of water to boil and cook the Spanish Rice per the package instructions. Cut the chicken breast into equal bite-size pieces and dice the onion. Preheat the oven to 350 degrees.
- In a large hot skillet over medium-high heat, add 1 tablespoon of olive oil and the diced onions. Stir to coat the onions with olive oil and let them sauté for 2-3 minutes until they start to soften up. Add the chicken to the skillet and season with the packet of fajita seasoning. Add one tablespoon of olive oil and stir to coat each piece of chicken with seasoning. Cook until the internal temp reaches 165 degrees. Turn off the heat.
- Add the cooked rice to the skillet, the drained pinto beans, black beans, Rotel tomatoes, Mexicorn, jar of salsa and 1 cup of cheese. Stir to combine. Once combined, top with 1 cup of cheese.
- Cover the dish with tin foil and bake for 20-25 minutes at 350 degrees. Uncover and let rest for 10 minutes before enjoying.
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