This Mexican Chicken and Rice Casserole is a total weeknight winner! Packed with protein, veggies, and melty cheese, it’s comforting, nutritious, and kid-approved. This dinner recipe is on regular rotation in my kitchen. Gluten-free and can be made low-carb, too!
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This Mexican-inspired chicken and rice casserole is one of those reliable, crowd-pleasing dinners that works any night of the week. Ground chicken, colorful veggies, fluffy rice, and melty cheese come together in one dish that’s lightly spiced but not too spicy—perfect for the kids (my toddler loves it!).
The BBQ sauce adds a sweet, smoky depth that takes it to the next level (don’t skip it!), while the corn and tomatoes bring a juicy freshness. It’s also a great way to use up leftover chicken or rotisserie chicken if you’re in a hurry.
Nutritious, high in protein, and loaded with fiber and calcium, this chicken rice casserole is a wholesome dinner meal you’ll find yourself making again and again. See notes below for making a low-carb version!
I serve it with a side salad of avocado, tomato, cilantro (coriander) and onions, a dollop of sour cream and some hot sauce.
👩🍳 Love Tex-Mex or Mexican-inspired recipes? Check out my: Mexican ground beef casserole, Mexican stuffed sweet potatoes, corn and black bean salad, Mexican red rice, or chorizo breakfast tacos.
What You’ll Need
Here is what you’ll need for this Mexican rice and chicken casserole recipe. Find the full measurements in the recipe card below.
- Chicken: Ground chicken mince (or sub with cooked, shredded chicken or rotisserie).
- Veggies: Onion, carrot, celery, bell pepper (capsicum), and garlic – these create a flavorful base and add extra nutrients to the dish. Tomatoes add acidity and juiciness. Sweet corn is optional but I almost always add it in if I have some in the freezer; canned is also fine.
- Spices & Flavorings: Smoked paprika, cumin, oregano, and coriander (for a warm, Mexican-inspired flavor). BBQ sauce (adds a smoky-sweet punch—don’t skip it!).
- Rice: White rice medium-grain is best but not essential. The recipe is for raw rice but you can use pre-cooked to save time, just skip that step. For low-carb, swap with cauliflower rice (3-4 cups).
- Cheese: Cheddar (or go for a Mexican cheese blend if you want extra flavor).
- Fresh salsa: Tomato, avocado, red onion, cilantro, and lime – used in a quick salsa to brighten up the dish.
- Other toppings: sour cream, hot sauce, or corn chips – these are all optional but awesome!
How To Make Mexican Chicken and Rice Casserole
Here is how to make this Mexican chicken rice casserole. Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Cook rice using your preferred method (or use pre-cooked rice). I provide instructions in the recipe card below. If using cauliflower rice, prepare your chopped cauliflower (about 3-4 cups) and set aside.
- Sauté onion, carrot, celery, bell pepper, and garlic in olive oil until soft (5-6 minutes).
- Stir in spices, then add ground chicken and cook for a few minutes. Add tomatoes and cook for 3-4 more minutes.
- Mix the chicken mixture with cooked rice and corn.
- If using cauliflower rice, this is when you add uncooked chopped cauliflower, and stir through for a minute or two over heat.
- Transfer the mix to a casserole dish, top with BBQ sauce (spread it evenly) and grated cheese, and bake until bubbly.
- While baking, mix diced tomato, avocado, onion, cilantro, lime, and salt for the salsa salad thingy.
- Serve casserole with salsa salsa, sour cream, and crushed corn chips.
Watch The Video
Time-Saving Tips
- Use pre-cooked rice (shelf-stable packets are fine here) and rotisserie chicken or leftover cooked chicken for minimal prep.
- Pre-shredded cheese will make your life easier, trust me.
- Grab a jar of salsa or guacamole instead of making the salad, if you’re short on time.
Make-Ahead Tips
- Assemble the casserole ahead of time, cover, and refrigerate (remember rice doesn’t keep for more than 24-36 hours so it’s not like ahead ahead). Just bake it when ready!
- You can also freeze the assembled casserole for up to 3 months, if you like. Thaw overnight in the fridge, then bake.
- If you want to meal prep, make the chicken and veggie mix ahead, cool and freeze, then thaw out when needed. Cook fresh rice, mix, top with BBQ sauce and cheese, and bake!
More Tips & Variations
- Add beans: Black beans or pinto beans make a great addition for extra protein AND fiber.
- Boost the heat: Toss in some jalapeños or a little cayenne for a spicy kick.
- Switch up the cheese: Try Monterey Jack, Pepper Jack, or a Mexican blend for extra flavor. Go for low-fat cheese to cut down on calories.
- Make it vegetarian: Sub the chicken for beans or extra veggies like zucchini or mushrooms.
- Switch up the protein: Feel free to use ground beef or pork instead of chicken.
Serving Suggestions
This chicken and rice casserole is amazing on its own, but it really shines with some sour cream, hot sauce, and a sprinkle of crushed corn chips. Pair it with a fresh avocado-tomato salsa on the side, or go all out with some chips and guac!
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Ingredients
For the rice:
- 1.5 cups uncooked white rice about 4-5 cups cooked rice
- ½ teaspoon salt
For the chicken mix:
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 1 carrot diced
- ½ red bell pepper diced
- 1 celery rib diced
- 3 cloves garlic minced
- 1.5 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 lb ground chicken about 450 grams
- 1 cup diced tomatoes canned with juice
- 1 cup sweet corn frozen or canned, optional
- ¼ cup BBQ sauce
- 3 cups grated Cheddar or Mexican cheese blend)
For avocado-tomato salad:
- 2 tomatoes diced
- ¼ red onion finely diced
- 1 large avocado diced
- ⅓ cup fresh cilantro chopped, fresh coriander
- Juice of ½ lime
- ¼ teaspoon salt
Toppings (optional):
- Sour cream
- Crushed corn chips
- Hot sauce
Instructions
- Cook the rice: Rinse the rice under cold water until the water runs clear. Cook according to your preferred method (stovetop, rice cooker, Instant Pot) and set aside.
- Cook the veggies: Heat olive oil in a large pan over medium heat. Add diced onion, carrot, celery, and bell pepper. Sauté for 5-7 minutes until softened. Add garlic and cook for another minute.
- Cook the chicken: Add salt, smoked paprika, cumin, coriander, and oregano to the veggies. Stir in the ground chicken, cooking until it's no longer pink. Add diced tomatoes and cook for another 1-2 minutes.
- Preheat the oven: Preheat to 395°F (200°C).
- Assemble the casserole: Mix the chicken and veggie mixture with the cooked rice and corn (if using). Spread it in a large casserole dish. Evenly spread the BBQ sauce over the top, then sprinkle with grated cheese.
- Bake: Bake for 15 minutes, or until the cheese is melted and bubbly.
- Make the salad: While the casserole bakes, mix together tomatoes, avocado, onion, cilantro, lime juice, and salt in a bowl.
- Serve: Serve the casserole hot, topped with sour cream, hot sauce, and crushed corn chips. Don’t forget that fresh avocado-tomato salsa on the side for extra freshness!
Video
Notes
- Storage tips: Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat in the oven or microwave until warmed through. You can also freeze portions for up to 2 months—perfect for easy meals later.
- Chicken: Raw ground chicken can be subbed with cooked, shredded chicken or rotisserie chicken; you will need about 2 cups of diced chicken, simply mix it with the sautéed veggies and canned tomatoes.
- Rice: Use pre-cooked, shelf-stable packet rice to save on cooking time.
- Pre-shredded cheese will make your life easier, trust me.
- Grab a jar of salsa or guacamole if you’re short on time.
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