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Mexican chicken rice bake in a casserole dish.
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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
Keyword chicken and rice casserole, mexican chicken casserole, tex mex recipes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 368kcal

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 9x13 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