Description
This Mexican Chicken Casserole with Rice is a comforting and flavorful dish combining tender chicken, fluffy rice, and Mexican-inspired vegetables in a savory sauce, topped with melted cheese. It’s easy to make and perfect for meal prepping or a satisfying meal.
Ingredients
- 600g chicken thighs, cubed, marinated in lime juice, oil, chili powder, and cumin
- 200g long-grain white rice, rinsed
- 30ml vegetable oil
- 150g onion, diced
- 150g red bell pepper, diced
- 9g garlic, minced
- 15g chili powder
- 8g smoked paprika
- 8g ground cumin
- 2g dried oregano
- 5g salt
- 2g black pepper
- 15g chipotle peppers in adobo, chopped
- 240ml tomato sauce
- 400g diced tomatoes
- 30g green chilies, chopped
- 150g corn kernels
- 240g black beans, drained and rinsed
- 480ml vegetable broth
- 200g cheddar or Monterey Jack cheese, shredded
- 15g cilantro, chopped
- 30ml lime juice
- 1 avocado, sliced
- 1 jalapeño, sliced
- 120g plain yogurt or sour cream (optional)
Instructions
- Marinate Chicken: Cube chicken and marinate with lime juice, oil, chili powder, cumin, salt, and pepper for at least 15 minutes.
- Sauté Aromatics: Sauté diced onion and red bell pepper in oil until softened. Add garlic and cook until fragrant.
- Bloom Spices: Stir in chili powder, smoked paprika, cumin, oregano, salt, pepper, and chipotle peppers; cook for 1 minute.
- Sear Chicken: Add marinated chicken to skillet and sear until lightly browned.
- Combine Ingredients: Stir in tomato sauce, diced tomatoes, green chilies, corn, black beans, and rice.
- Simmer & Partially Cook: Add broth and lime juice; simmer for 10 minutes.
- Bake Casserole: Transfer to baking dish, top with cheese, and bake at 190°C (375°F) for 25-30 minutes.
- Rest & Garnish: Let rest for 10 minutes; garnish with cilantro, avocado, jalapeño, and yogurt/sour cream.
Notes
For a creamier casserole, stir in cream cheese or sour cream. Assembling ahead of time is possible; add 10-15 minutes to baking time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg