Mexican Chicken And Rice Casserole Recipe

Name: Mexican Chicken And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons oil; 1 large onion, chopped; 1 small green bell pepper, chopped; 2 -3 minced fresh garlic cloves; 1 (15 ounce) can red kidney beans, drained; 1 (14 1/4 ounce) can whole tomatoes, undrained and roughly chopped; 1 (14 1/2 ounce) can chicken broth; 1 (4 ounce) can diced mild green chilies, undrained; 2 cups frozen corn kernels; 3/4 cup uncooked long grain white rice; 1 teaspoon chili powder; salt and pepper; 1/4 cup flour; 1 teaspoon garlic salt; 2 teaspoons paprika; 8 -9 chicken pieces (skin removed if desired)

Servings: persons

2 -3 tablespoons oil
1 large onion, chopped
1 small green bell pepper, chopped
2 -3 minced fresh garlic cloves
1 (15 ounce) can red kidney beans, drained
1 (14 1/4 ounce) can whole tomatoes, undrained and roughly chopped
1 (14 1/2 ounce) can chicken broth
1 (4 ounce) can diced mild green chilies, undrained
2 cups frozen corn kernels
3/4 cup uncooked long grain white rice
1 teaspoon chili powder
salt and pepper
1/4 cup flour
1 teaspoon garlic salt
2 teaspoons paprika
8 -9 chicken pieces (skin removed if desired)

1
Set oven to 375 degrees.
2
In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
3
Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
4
Transfer the mixture to a greased 13 x 9-inch baking dish.
5
In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
6
Add in the chicken pieces and shake to coat.
7
Place the chicken in a single layer on top of rice; press lightly into rice.
8
Cover tightly with foil.
9
Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
10
Remove foil, bake an additional 15 minutes to brown chicken.

1203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 -3 tablespoons oil, 1 large onion, chopped, 1 small green bell pepper, chopped, 2 -3 minced fresh garlic cloves, and more.

Yes, Mexican Chicken And Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken And Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions