Mexican chicken and rice casserole is a great simple but flavorful meal. Juicy chicken thighs are baked with a Mexican-style rice filled with beans, corn and salsa.
In the mood for a Mexican dish that’s super easy to make? Look no further than the vibrant and flavorful Mexican chicken and rice casserole. This savory delight combines tender chicken, aromatic rice, and a medley of traditional Mexican spices to create a dish that is both comforting and satisfying.
While the juicy chicken is sits on top, the rice becomes infused with the rich essence of tomatoes, onions, and a blend of spices. Perfect for a family dinner or weeknight meal, this Mexican chicken and rice casserole is a crowd-pleaser that will leave everyone craving for more.
How To Make Mexican Chicken And Rice Casserole
Ingredients you’ll need
- Chicken thighs
- Long-grain white rice
- Red salsa
- Taco seasoning pack
- Black beans
- Corn
- Cream of chicken
- Seasonings for the chicken (listed below)
Making the Mexican chicken and rice casserole
- Season the chicken with the rub provided or any Mexican style rub. Then, sear both sides on the stove. Only sear the chicken thighs until golden, don’t try to cook it all the way through. Tip, you can skip this step but it adds flavor.
- Preheat the oven to 350F.
- In a bowl, whisk in water into the cream of chicken until smooth. Then, add in the taco seasonings. In the baking dish, pour in the rice, corn, black beans and salsa. Now, pour the seasoning mixture on top and mix everything together and evenly. Arrange the seared chicken thighs across the top.
- Cover the baking dish with foil then bake for 1 hour and 15 minutes. Carefully remove the baking dish from the oven when the time is up.
- Remove the foil, watch out for steam then allow the dish to cool for 10-15 minutes. Serve and enjoy. You may need to add more salt to taste with the chicken.
Family recipe to make next that are just as easy…
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Mexican Chicken And Rice Casserole
Equipment
- 9×13 baking dish
Ingredients
- 6 chicken thighs
Chicken thigh seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
Casserole
- 10.5 ounce can of cream of chicken
- 1.5 cup water or chicken broth
- 2 pack taco seasoning
- 1 cup red salsa
- 15 ounce can of black beans, rinsed & drained
- 15 ounce can of corn, rinsed & drained
- 1 cup white rice, dry
Instructions
- Season the chicken with the rub provided or any Mexican style rub. Then, sear both sides on the stove. Only sear the chicken thighs until golden, don't try to cook it all the way through. Tip, you can skip this step but it adds flavor.
- Preheat the oven to 350℉.
- In a bowl, whisk in water into the cream of chicken until smooth. Then, add in the taco seasonings. In the baking dish, pour in the rice, corn, black beans and salsa. Now, pour the seasoning mixture on top and mix everything together and evenly. Arrange the seared chicken thighs across the top.
- Cover the baking dish with foil then bake for 1 hour and 15 minutes. Carefully remove the baking dish from the oven when the time is up.
- Remove the foil, watch out for steam then allow the dish to cool for 10-15 minutes. Serve and enjoy. You may need to add more salt to taste with the chicken.