Foodle / Recipes / One-Pan Mexican Chicken and Rice Casserole

One-Pan Mexican Chicken and Rice Casserole

13 ingredients · 12 steps · from Eating on a Dime

One-Pan Mexican Chicken and Rice Casserole

Ingredients

  • 1/2 Onion
  • 1 1/2 lb Boneless, skinless chicken breast (or thighs)
  • 1 Tbsp Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 can Black beans (drained and rinsed)
  • about 2 cloves Minced garlic
  • 1 1/2 cups Chicken broth
  • 1 cup Long grain rice
  • 1 cup Frozen corn
  • 1 can Rotel (diced tomatoes with green chilies) or salsa
  • 1 packet or 2 Tbsp Taco seasoning or homemade mix
  • 2 cups Mexican shredded cheese
Watch the original video

Steps

  1. In a large skillet, heat the oil over medium-high heat.
  2. Add the chopped onions and diced chicken to the pan. Spread them out in a thin layer for even browning.
  3. Season with salt and pepper.
  4. Let the chicken and onions sit and brown on high heat.
  5. While the chicken is browning, drain and rinse the black beans thoroughly.
  6. Add the minced garlic to the skillet and sauté for about 1 minute.
  7. Pour in the chicken broth. Use a wooden spatula to scrape the bottom of the pan (deglazing) to incorporate all the browned bits into the sauce.
  8. Stir in the long grain rice, rinsed black beans, frozen corn, Rotel or salsa, and taco seasoning.
  9. Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 15 minutes until the rice is tender.
  10. Stir in two cups of Mexican shredded cheese into the casserole.
  11. Top with the remaining shredded cheddar cheese (or any preferred cheese).
  12. Turn off the heat, cover the pan, and let it set until the cheese is melted.

Recipe extracted by Foodle from “One-Pan Mexican Chicken and Rice Casserole (Must-Try!)” by Eating on a Dime. Quantities follow the video and may be approximate — watch the original for technique.