Cheesy Tex-Mex Chicken Rice Casserole Your Family Will Love

Is there anything better than a dinner that brings everyone to the table without keeping you in the kitchen all night? I don’t think so. This Cheesy Tex-Mex Chicken Rice Casserole is that kind of meal. It’s a hearty, one-pan wonder that’s packed with the warm, familiar flavors we all crave—think tender chicken, fluffy rice, black beans, corn, and a gooey, melted cheese topping. It’s the ultimate comfort food that just happens to be a complete meal on its own. Perfect for those busy weeknights when you need something satisfying on the table, fast.

Top Reasons To Make It

You’ll love this recipe because it’s the definition of a reliable weeknight dinner. It comes together in one dish, which means fewer pots and pans to wash later. It’s also incredibly flexible. Have some veggies in the fridge that need using? Toss them in! Want to lighten it up? You can do that too. And perhaps the best part? It’s a total crowd-pleaser. Kids and adults alike go back for seconds. A complete win.

Ingredients

• 1 tbsp olive oil: For sautéing our aromatics.
• 1 yellow onion, diced: Adds a sweet, savory base.
• 1 red bell pepper, diced: Brings color and a mild sweetness.
• 2 cloves garlic, minced: For that essential flavor punch.
• 1 lb boneless, skinless chicken breasts, cubed: Lean protein that cooks right in the sauce.
• 1 (10 oz) can Rotel diced tomatoes & green chilies: Gives the dish its signature Tex-Mex kick.
• 1 (15 oz) can black beans, rinsed and drained: For fiber and hearty texture.
• 1 cup frozen corn: Adds a pop of sweetness and color.
• 1 cup long-grain white rice, uncooked: The foundation that soaks up all the delicious flavors.
• 2 cups low-sodium chicken broth: The cooking liquid for our rice.
• 1 tbsp taco seasoning: A flavor shortcut we all love.
• 1 ½ cups shredded Mexican blend cheese: Because everything’s better cheesy.
• For garnish: Fresh cilantro, sliced jalapeños, sour cream or Greek yogurt.

Instructions

1. Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and cook until they start to soften, about 5 minutes. Add the garlic and cook for one more minute, until fragrant.
3. Add the cubed chicken to the skillet. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-6 minutes.
4. Stir in the undrained can of Rotel, black beans, corn, uncooked rice, chicken broth, and taco seasoning. Give everything a good stir to combine.
5. Carefully pour the entire mixture into your baking dish and cover it tightly with foil.
6. Bake for 45 minutes. Remove the dish from the oven and carefully take off the foil (steam will be hot!). The rice should be tender and have absorbed most of the liquid.
7. Sprinkle the shredded cheese evenly over the top. Return the dish to the oven, uncovered, for another 10-15 minutes, or until the cheese is perfectly melted and bubbly.
8. Let the casserole stand for 5-10 minutes before serving. This helps it set up beautifully. Garnish with your favorite toppings and dig in!

Serving Ideas & Pairings

This casserole is a full meal by itself, but it’s also wonderful with a simple side salad dressed with a zesty lime vinaigrette or some creamy avocado slices. For a real fiesta feel, set out small bowls of extra toppings like diced avocado, a dollop of Greek yogurt (my go-to for a tangy twist), fresh pico de gallo, or tortilla chips for a bit of crunch. It makes for some seriously great dinner ideas.

Variations & Substitutions

This recipe is a fantastic canvas. For a vegetarian version, simply swap the chicken for an extra can of black beans or pinto beans and use vegetable broth. Not a fan of heat? Use a can of mild diced tomatoes instead of the Rotel. You can also swap the rice for cauliflower rice for a lower-carb option—just reduce the broth to ½ cup and the initial covered bake time to about 20 minutes. And if you’re looking for cheap dinners for a family, this recipe is a champion; it stretches beautifully and uses pantry staples.

Storage & Reheating

Let the casserole cool completely before storing. It will keep in an airtight container in the refrigerator for up to 4 days. To reheat, I find the microwave works just fine for individual portions. For a larger portion, reheat it covered with foil in a 350°F oven for about 20 minutes, or until warmed through. You can also freeze this casserole for up to 3 months. Thaw overnight in the fridge before reheating.

Pro Tips For Success

• Don’t skip the step of letting the casserole rest after baking. It allows the rice to fully set up, so you get clean slices instead of a soupy mess.
• Honestly, for the best flavor, use a homemade taco seasoning if you have the time. It makes a real difference.
• Make sure your skillet is large enough to hold all the ingredients before transferring to the baking dish. A crowded skillet is a spill waiting to happen!
• For a golden, slightly crispy cheese top, pop it under the broiler for the last minute or two. Just keep a very close eye on it!
• And my favorite tip? Double the recipe and freeze one for a future crazy night. Your future self will thank you.

Frequently Asked Questions

• Can I use pre-cooked chicken? Absolutely! If you have leftover rotisserie chicken or grilled chicken, just stir in about 3 cups of shredded cooked chicken in the last 5 minutes of the baking time, right before adding the cheese.
• What’s the best rice to use? Long-grain white rice like jasmine or basmati works perfectly here. I don’t recommend brown rice as it requires more liquid and a longer cook time.
• Is this one of those easy healthy dinner options? It can be! To lighten it up, use reduced-fat cheese, lean chicken breast, and load up on the beans and veggies. It’s packed with protein and fiber, making it a balanced and satisfying choice for healthy dinner recipes.
• Can I make this ahead of time? You sure can. Assemble the entire casserole (without baking) up to a day in advance. Keep it covered in the fridge, then let it sit on the counter for 20-30 minutes before baking as directed. You might need to add a few extra minutes to the bake time.