There are some meals that just feel like a warm hug in a bowl, and this Mexican Rice Casserole is precisely that. It’s one of those dinners that fills the kitchen with the most incredible aroma of toasted spices, simmering tomatoes, and melting cheese. This isn’t just a simple mix of rice and chicken; it’s a carefully layered dish where every ingredient gets its moment to shine, from the fluffy, seasoned rice at the base to the gloriously melty, golden-brown cheese crust on top. My kids absolutely devour this every time I make it, and seeing their clean plates is the best review a home cook can get.

The beauty of this casserole recipe lies in its satisfying textures and deep, savoury notes. We gently toast the rice with onions, garlic, and spices before adding the liquids, a small step that makes a huge difference in the final flavour. The chicken is tender, the sweetcorn adds little bursts of sweetness, and the black beans provide a lovely, earthy creaminess. It’s a complete meal in one dish, which makes it an absolute winner for those busy weeknights when you’re short on time but still want to put something substantial and nourishing on the table.

This Mexican Rice Casserole works beautifully for a relaxed family dinner, a casual get-together with friends, or even for batch-cooking on a Sunday to sort out a few lunches for the week. It’s a robust, flavourful, and deeply comforting dish that I turn to again and again. Everyone seems to love this when I serve it, and I’m so excited to share my method with you.

Recipe Overview

This one-pan Mexican Rice Casserole recipe brings together seasoned chicken, fluffy rice, beans, and corn in a rich tomato sauce, all baked under a blanket of melted cheese. The flavour is savoury and mildly spicy, with earthy undertones from cumin and a subtle smokiness from paprika. I’ve found that letting the casserole rest for 5-10 minutes after it comes out of the oven allows it to set slightly, making it much easier to serve.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Mexican Rice Casserole Recipe

• Genuine Flavour: We build layers of taste by toasting the spices and rice. The combination of smoky paprika, earthy cumin, and rich tomato creates a sauce that coats every grain of rice and piece of chicken beautifully.
• Comes Together in About an Hour: With just 15 minutes of hands-on prep, this dish is straightforward to make. The oven does most of the work, giving you time to unwind or prepare a simple side salad.
• A Flexible Recipe: You can easily adapt this dish to your liking. Add a diced bell pepper with the onion, swap the chicken for chorizo, or stir in some spinach at the end for extra greens. If you’re looking for other one-pan ideas, my Low Carb Chicken Casserole is another great option.
• Ideal for Meal Prep: This casserole reheats brilliantly, making it a fantastic choice for work lunches or a ready-made dinner for another night. The flavours often taste even better the next day.
• Family Tested: This recipe gets a unanimous thumbs-up in my house. My husband, who’s usually picky, asked for seconds the first time I made it, which is the highest praise possible!

Mexican Rice Casserole Recipe

⏱️ 15 min prep  •  🍳 60 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, I find that using a good quality long-grain white rice gives the best texture. I also highly recommend using smoked paprika over sweet paprika if you have it; it adds a wonderful depth that really elevates the dish. I often use Napolina chopped tomatoes as I find their flavour consistently rich and sweet.

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g boneless, skinless chicken breasts, cut into 2cm chunks
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp chilli powder (or more, to taste)
• 250g long-grain white rice, uncooked
• 400g tin chopped tomatoes
• 700ml hot chicken stock
• 400g tin black beans, rinsed and drained
• 200g tin sweetcorn, drained
• 150g mature Cheddar cheese, grated
• Salt and freshly ground black pepper, to taste
• For Garnish (Optional):
• Fresh coriander, chopped
• Soured cream or Greek yoghurt
• Sliced jalapeños

Sara’s Tip: Don’t skip rinsing the rice! Rinsing it under cold water until the water runs clear removes excess starch. This is key to preventing the rice from becoming sticky and clumpy in the casserole, ensuring each grain is perfectly fluffy.

How to Make Mexican Rice Casserole Recipe

The process for this casserole is very straightforward. We start on the hob to build the flavour base and then transfer it to the oven to bake everything together until the rice is tender and the cheese is perfectly melted.

1. Preheat and Sauté: First, preheat your oven to 180°C (160°C fan). Heat the olive oil in a large, oven-safe casserole dish or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
2. Cook the Chicken: Add the minced garlic and cook for another minute until fragrant. Then, add the chicken chunks to the dish. Season generously with salt and pepper and cook for about 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.
3. Toast the Spices and Rice: Sprinkle the cumin, smoked paprika, oregano, and chilli powder over the chicken. Stir well to coat everything and cook for 1 minute until the spices are fragrant. This step is crucial for developing a deep flavour. Add the uncooked, rinsed rice and stir for another minute to toast the grains lightly.
4. Add Liquids and Simmer: Pour in the chopped tomatoes and the hot chicken stock. Stir everything together, scraping any browned bits from the bottom of the dish. Bring the mixture to a gentle simmer.
5. Combine and Prepare for Baking: Once simmering, stir in the drained black beans and sweetcorn. Check the seasoning and add more salt and pepper if needed. Remove the dish from the heat.
6. First Bake: Cover the dish tightly with a lid or aluminium foil. Transfer it to the preheated oven and bake for 25 minutes. Covering it traps the steam, which is essential for cooking the rice perfectly.
7. Add Cheese and Final Bake: Carefully remove the dish from the oven. Take off the lid or foil – watch out for the hot steam! The rice should have absorbed most of the liquid. Sprinkle the grated Cheddar cheese evenly over the top.
8. Melt and Serve: Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the rice is fully tender and the cheese is golden brown and bubbling. I find that this last bake gives the top a lovely texture. Let it stand for 5-10 minutes before garnishing with fresh coriander, a dollop of soured cream, and sliced jalapeños if you like a bit of extra heat.

Tips From My Kitchen

• Temperature Control: Ensure your oven is fully preheated before the casserole goes in. An accurate oven temperature is vital for the rice to cook evenly in the specified time. If your oven runs hot, you might want to check it a few minutes early.
• The Secret Step: The most important technique here is toasting the rice and spices. I learned that this method, known as pilaf style, blooms the spices and gives the rice a nutty quality that you just don’t get from adding it directly to liquid. It truly transforms the dish from good to great.
• Make-Ahead: You can prepare the chicken, onion, and spice mixture (steps 2 & 3) up to a day in advance. Store it in an airtight container in the fridge. When you’re ready to cook, simply add the rice and liquids and proceed with the recipe, adding a few extra minutes to the initial baking time.
• Storage: Leftovers are fantastic! Store any remaining casserole in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven at 160°C until piping hot.

Equipment You’ll Need

You don’t need any fancy gadgets for this casserole recipe, just a few kitchen essentials.

• A large oven-safe casserole dish or Dutch oven (around 3-4 litres)
• Aluminium foil (if your dish doesn’t have a lid)
• A large mixing spoon or spatula
• A sharp knife and chopping board

Delicious Variations to Try

This recipe is a wonderful base for customisation. Feel free to experiment based on what you have in your pantry or what your family enjoys.

• Spicy Version: For those who like more heat, add one finely chopped fresh jalapeño along with the garlic. You could also increase the chilli powder to a full teaspoon or add a pinch of cayenne pepper.
• Vegetarian Option: To make this vegetarian, simply omit the chicken and use vegetable stock. I’d recommend adding an extra tin of beans (pinto or kidney beans work well) to make it more substantial.
• Different Protein: This casserole works wonderfully with 500g of beef mince or spicy chorizo. If using mince, brown it with the onion. If using chorizo, fry it first to release its flavourful oils before adding the onion. For another tasty chicken idea, check out this Juicy Chicken Recipe which could be adapted.

What to Serve With Mexican Rice Casserole Recipe

Because this is an all-in-one meal, it doesn’t need much on the side. However, a few simple additions can round it out beautifully.

• Avocado and Lime Salad: A simple salad of diced avocado, red onion, coriander, and a generous squeeze of lime juice adds a creamy, zesty contrast that cuts through the richness of the casserole.
• Soured Cream and Guacamole: A dollop of cool soured cream on top is a must for me. A bowl of homemade guacamole on the side for dipping is also a fantastic addition.
• A Crisp Drink: A light Mexican lager with a wedge of lime works wonderfully here. For a non-alcoholic option, a sparkling water with fresh lime and mint is incredibly refreshing.

Frequently Asked Questions

Mexican Rice Casserole

A hearty and flavorful one-pan meal featuring seasoned chicken, rice, beans, and corn, all baked together under a delicious layer of melted cheese.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 783

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g boneless skinless chicken breasts, cut into 2cm chunks
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp chilli powder or more, to taste
• 250 g long-grain white rice uncooked
• 400 g tin chopped tomatoes
• 700 ml hot chicken stock
• 400 g tin black beans rinsed and drained
• 200 g tin sweetcorn drained
• 150 g mature Cheddar cheese grated
• Salt and freshly ground black pepper to taste

For Garnish (Optional)

• Fresh coriander chopped
• Soured cream or Greek yoghurt
• Sliced jalapeños

Method

 

1. Preheat and Sauté: First, preheat your oven to 180°C (160°C fan). Heat the olive oil in a large, oven-safe casserole dish or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
2. Cook the Chicken: Add the minced garlic and cook for another minute until fragrant. Then, add the chicken chunks to the dish. Season generously with salt and pepper and cook for about 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn't need to be cooked through at this stage.
3. Toast the Spices and Rice: Sprinkle the cumin, smoked paprika, oregano, and chilli powder over the chicken. Stir well to coat everything and cook for 1 minute until the spices are fragrant. This step is crucial for developing a deep flavour. Add the uncooked, rinsed rice and stir for another minute to toast the grains lightly.
4. Add Liquids and Simmer: Pour in the chopped tomatoes and the hot chicken stock. Stir everything together, scraping any browned bits from the bottom of the dish. Bring the mixture to a gentle simmer.
5. Combine and Prepare for Baking: Once simmering, stir in the drained black beans and sweetcorn. Check the seasoning and add more salt and pepper if needed. Remove the dish from the heat.
6. First Bake: Cover the dish tightly with a lid or aluminium foil. Transfer it to the preheated oven and bake for 25 minutes. Covering it traps the steam, which is essential for cooking the rice perfectly.
7. Add Cheese and Final Bake: Carefully remove the dish from the oven. Take off the lid or foil – watch out for the hot steam! The rice should have absorbed most of the liquid. Sprinkle the grated Cheddar cheese evenly over the top.
8. Melt and Serve: Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the rice is fully tender and the cheese is golden brown and bubbling. I find that this last bake gives the top a lovely texture. Let it stand for 5-10 minutes before garnishing with fresh coriander, a dollop of soured cream, and sliced jalapeños if you like a bit of extra heat.

Notes

Let the casserole stand for 5-10 minutes before serving. Garnish with fresh coriander, soured cream, and sliced jalapeños for added flavour and texture.

I hope you and your family enjoy this Mexican Rice Casserole Recipe as much as mine does. It’s a true staple in our home for its hearty flavours and simple preparation. If you give it a try, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking.

– Sara