Layered Mexican Chicken Rice Bake

This Mexican Chicken and Rice Bake is an easy weeknight recipe loaded with a fiesta of flavors! Layers of tender veggies, shredded chicken, beans and spices are topped with melty cheese for a delicious Mexican-inspired casserole.

Mexican chicken rice bake in a casserole dish.

Good Monday morning to everyone 🙂  Can anyone else believe it’s almost the end of the school year! Summer is going to be here before we know it.

I’ve got a great weeknight recipe for you today. Lots of delicious Mexican flavors, we really enjoyed this one last week! I took lots of pics, so I’ll let my photos do the talking……

Veggies are added into a skillet.
Mexican Chicken and Rice Bake is an easy casserole made with layers of tender veggies, shredded chicken, beans and melty cheese.

Heat your olive oil into a large skillet….

Veggies are added into a skillet.
Mexican Chicken and Rice Bake is an easy casserole made with layers of tender veggies, shredded chicken, beans and melty cheese.

Pour your veggi’s in! I used onion, anaheim pepper and sweet peppers to start.

Veggies sauteed in a skillet.
Mexican Chicken and Rice Bake is an easy casserole made with layers of tender veggies, shredded chicken, beans and melty cheese.

Saute for about 5 minutes…..

Veggies sauteed in a skillet with a wooden spoon.
Mexican Chicken and Rice Bake is an easy casserole made with layers of tender veggies, shredded chicken, beans and melty cheese.

Then stir in your minced garlic…

A layer of Mexican rice in a skillet.

Stir in 4 Cups cooked steamed rice…

A hand holding a spice jar of ground cumin.

Break out the cumin….

Spice is sprinkled over top Mexican chicken and rice casserole.

Sprinkle into rice…..lots of it!

Collage of salt being sprinkled over a Mexican chicken and rice bake.

Add your kosher salt and pepper…

A can of shredded chicken breast.

Use any shredded chicken breast you would like. I was having a lazy night, so yes, I used my canned Costco chicken 🙂

Photo collage of the spices used in Mexican chicken and rice bake.

Here’s what I seasoned the chicken layer with…Lawry’s, ranch dry seasoning and some salsa, yum!

Photo collage showing the assembly of a Mexican chicken rice casserole.

Let the layering begin..start with the corn, then the beans, the cilantro, the chicken then top with cheese and Bake!!

Mexican chicken rice bake in a casserole dish.

Delish!!

Shredded chicken is added to a casserole dish over top of rice and beans.

Layered Mexican Chicken Rice Bake

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice

1 Tablespoon ground cumin

2 Cups shredded chicken breast

1/4 teaspoon Lawry’s Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning

1/2 Cup prepared Salsa (I used Herdez, mild)

1  can corn, drained

1 can red kidney beans (or any bean of choice), drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

2. Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

3. Serve with hot sauce if desired 🙂

8 servings

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Have a great new week! Come back soon for a new cookie that is going to knock your socks off! 🙂

Mexican chicken rice bake in a casserole dish.

Layered Mexican Chicken Rice Bake

This Mexican Chicken and Rice Bake is an easy weeknight recipe made with layers of tender veggies, shredded chicken, beans and spices. Topped with melty cheese for a delicious Mexican-inspired casserole!
Course: Dinner
Cuisine: American, Mexican
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings: 8 servings
Calories: 368kcal
Print Pin

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium white onion finely chopped
  • 1 chili pepper (I use Anaheim chili since it's mild), finely diced
  • 1 1/2 cups sweet peppers chopped
  • 1 1/2 tbsp minced fresh garlic
  • 4 cups cooked rice
  • 1 tbsp ground cumin
  • 2 cups shredded chicken breast
  • 1/4 tsp garlic salt (I use Lawry's Garlic Salt)
  • 1/2 tbsp Dry Ranch Dressing Seasoning
  • 1/2 cup salsa (I used Herdez, mild)
  • 1 can corn drained
  • 1 can red kidney beans (or any bean of choice), drained
  • 1/2 cup fresh cilantro chopped
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350 degrees F.
  • Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute.
  • Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.
  • Place chicken breast into a medium skillet over medium heat. Season with Lawry's, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese.
  • Bake for 25-30 minutes or until cheese is melted. Serve with hot sauce if desired.

Nutrition

Calories: 368kcal | Carbohydrates: 47g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 375mg | Potassium: 525mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1374IU | Vitamin C: 50mg | Calcium: 146mg | Iron: 3mg
Keywords: chicken and rice casserole, mexican chicken casserole, tex mex recipes

 

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29 Responses
  1. whywait4life

    We made this tonight. My family gave it a 4.5 out of 5 stars. That’s really high for my family. My hubby says he could use a little more spice but otherwise no changes. We did follow the recipe as written. Next time maybe I’ll use chili beans and hot salsa. This recipe is amazing on it’s own.

  2. lampy ogrodowe massive

    Thank you for the huge review, but I m really love the new Zune, and i wish this, as well as the bad reviews some other people have written, will help you decide if it s the right choice for you.

  3. Tricia

    This dinner was so yummy!! The whole family loved it. I used black beans and canned chili’s instead of the anaheims. We had it the next night as a burrito filling. I chopped up a mango to add inside and it was DELICIOUS!!! Thanks for the great recipes.

  4. David

    I was looking for a new mexican recipe to try out and this one looks perfect. I think I’ll make it this weekend for Memorial Day and report back how well everyone enjoyed it.

  5. ivoryhut

    My goodness, that just looks like it’s exploding with flavor! And of course, anything with rice gets my attention. 🙂

  6. Carole

    Yay! So glad I stumbled across your blog!! Made this for dinner tonight and now I’m bummed because I have to leave for a meeting. Tasted it and its sooooo yummy! Thanks for sharing! I’ll be wading through your backlog of recipes with glee now. 🙂

  7. kristen

    YUM! This looks fabulous, my mouth is watering! It looks SO good I had to share your link on my blog.

  8. shannon abdollmohammadi

    Now I have a reason to buy the chicken in the can. I am always at costco and pass by it wondering how I would use it. Your recipe looks soooooo delicious!!!!

  9. Marci @Mission Getting Healthy

    Making this tonight. Looks delicious, quick, and simple. I think it’s going to be a winner.

  10. Heather

    Thanks for the inspiration. I am making a variation of this for dinner,based on what I have in my pantry and fridge, of course. Also adding some crushed up bottom of the bag tortilla chips as a topping.

  11. carrian

    That looks like the perfect meal for tonight. I just have way too much to do to worry about dinner!

  12. Michele

    Wow, that’s my kind of meal. It look super easy and delicious. I”ll be making this soon.

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