Mexican Chicken and Rice Dinner Recipe – an easy and delicious meal! This dinner recipe is made in one baking dish and is done just in 30 minutes making clean up a breeze. Perfect for busy week nights! Our family LOVES Mexican food and that’s why this dinner is one of our favorites. A perfect go-to meal when you’re craving Mexican food. It’s easy, quick and is loaded with flavor. You really can’t beat it!
Mexican Chicken and Rice
Mexican Chicken and Rice Casserole is topped with ooey gooey cheese and filled with staples from your pantry! You can substitute the chicken with other meats and you can choose from a variety of toppings. I highly recommend serving it with fresh slices of avocado and sour cream. I always add extra green onion or pico de gallo on top. If you like your Mexican meals real spicy, consider adding a guacamole salsa.
I love to make easy meals. I love it even more when there is minimal mess. For this dinner recipe, you need one 8×8 baking dish and one mixing bowl. That’s it! Easy meals like this are the absolute best because they taste great but don’t have a sink full of dishes to wash. With this recipe, you will get just that.
This Mexican chicken and rice dinner is filled with shredded chicken, rice, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken.
Mix the ingredients together and place it all in a baking dish. It will bake for 25 minutes covered in foil, then the last 5 minutes uncovered. BOOM! Dinner is on the table in 30 minutes!
Mexican Chicken and Rice Dinner Recipe
As mentioned, you can use a different meat, but did you know you can also substitute the rice for pasta? Absolutely! Think elbow-style pasta for the ultimate twist on this easy Mexican recipe. I used brown rice (I have SUCH a love for brown rice), but you can use any kind of rice you choose. Since we go through so much brown rice, I buy it in frozen bags that cook in just 3 minutes. They have white rice in the freezer section too.
If you’d like to make this a vegetarian recipe, simply leave out the meat. You could add in more beans or veggies if preferred. It’s also delicious with a small can of diced green chilies or even sliced jalapeños. Consider serving it over lettuce in a salad bowl or eating it with tortilla chips. You can even use it as a mix to top over nachos or place it in a tortilla to make burritos. We love using leftovers to make stuffed bell peppers or add to a taco salad.
More Mexican Style Recipes by Smart School House to Try Next!
30 Minute Chicken and Rice DinnerPrint Here
You Will Need
- 2 cups of shredded chicken
- 2 cups of cooked rice
- 1 (15 oz.) can of black beans, drained
- 1 (15 oz.) can of corn, drained
- 2 cups of shredded Mexican cheese
- 1/4 cup of cream cheese
- 1/2 cup of chunky salsa
- 1 Tsp. of cumin
- 1 Tsp. garlic powder
- 1 Tsp. onion powder
Other supplies needed:
- Non-stick spray
- 8×8 baking dish
- Mixing bowl
- Preheat oven to 350°
- In the mixing bowl combine all of the ingredients except only use 1 cup of cheese. Save the other cup for adding to the top.
- Prepare your baking dish with non-stick spray
- Add the mixture to the baking dish
- Put the remaining 1 cup of cheese on top
- Cover with foil and cook for 25 minutes
- Remove the foil and cook for an additional 5 minutes or until the cheese on top is melted