Cheesy Mexican Chicken and Rice

5 from 2 votes

Cheesy Mexican Chicken and Rice combines bold spices, tender chicken and gooey cheese for the ultimate crowd pleaser!

Prep Time15

Cook Time55

Total Time1 10

Course: Casseroles, Main Dishes

Cuisine: American, Mexican

Servings:

Calories: 469kcal

Preheat oven to 375°F. Grease a 9x13 inch baking dish.
In a large skillet, heat olive oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for another minute.
1 red bell pepper, 1 medium onion, 2 Tablespoons olive oil, 2 cloves garlic
In a large bowl, combine shredded chicken, rice, black beans, diced tomatoes with chilies, corn, and sautéed onions and pepper.
3 cups cooked, shredded chicken, 1 cup uncooked long-grain white rice, 15 ounce can black beans, drained and rinsed, 10.5 ounce can diced tomatoes with green chilies, undrained, 1 cup frozen corn
Add chili powder, cumin, oregano, salt, and pepper. Mix well.
2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon black pepper
Stir in chicken broth and sour cream until well combined. Transfer the mixture to the prepared baking dish.
2 cups chicken broth, 1 cup sour cream
Cover with foil and bake for 30 minutes. Take the foil off. Stir, and bake for another 10-15 minutes without the foil cover, until the liquid is absorbed.
Sprinkle with shredded cheese. Bake uncovered for an additional 10-15 minutes, until cheese is melted and bubbly.
2 cups shredded Mexican cheese blend
Let stand for 5 minutes before serving. Garnish with fresh cilantro, if desired.
Fresh cilantro for garnish, chopped

- Cover the casserole tightly with aluminum foil to trap the steam and ensure the rice cooks evenly during the first 30 minutes.
- Provide several different types of toppings for your family to choose from.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Reheat individual servings in the microwave for 1-2 minutes, or in the oven at 350°F until warmed through.
- To Freeze: Wrap leftovers lightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating or baking.