One Pot Mexican Rice Casserole

Take dinner South of the Border with this One Pot Chicken Mexican Rice Casserole! It’s a satisfying, family-friendly dinner that’s packed with flavor, and it can be customized a number of ways. This Mexican rice casserole has a delicious South of the Border twist. It’s packed with chicken breast, beans, veggies, cheese and plenty of flavor. It’s ready in 30 minutes and there’s only one pot to wash!

Author: Flavor the Moments

Meal Type: Dinner

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 568 kcal per serving

Ingredients

2 tablespoons - extra virgin olive oil
1 - yellow onion
1 lb - boneless skinless chicken breast
2 cloves - garlic
2 tablespoons - taco seasoning
1 tbsp - tomato paste
15 ounces - fire roasted diced tomatoes
2 cups - chicken stock
1 cup - white rice
15 ounces - black beans
1 cup - fresh or frozen corn
1 cup - Mexican blend cheese
¼ cup - cilantro
wedge - lime

Instructions

Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and cook for 3 minutes or until starting to soften.
While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minutes, or until the chicken has lost most of it's pink color. Add the garlic, spices, tomato paste, diced tomatoes and broth and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
Remove from heat and top with the grated cheese and chopped cilantro. Serve with lime wedges and enjoy!

Nutrition