Mexican Rice Casserole

Mexican Rice Casserole

This recipe can either take no time at all if you’ve already made the chicken, rice, and veggies. But if not, do not fear! It might take a minute to get this casserole ready for dinner, so why don’t you double it and freeze one. Next time – no prep!

P.S. I love this recipe for shredded chicken from Milwaukee’s own, Lemon Tree Dwelling, and here’s my pro-tip post about freezing rice.

Roasted peppers, onions, and zucchini work great in this recipe, but don’t buy anything new – use what you’ve got. Broccoli, carrots, or butternut squash could be fun.

Mexican Rice Casserole

A warm weeknight favorite will be ready by the time homework is done while cleaning out the fridge of leftovers.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings


  • 1 lb cooked chicken, shredded
  • 3 cups cooked brown rice
  • 1 cup corn
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup roasted veggies
  • 2 cups salsa or enchilada sauce
  • 1 cup shredded cheddar cheese


  • In a large bowl, mix all ingredients except salsa or enchilada sauce and cheese. Mix in one cup of sauce and stir. Continue to add sauce until your desired consistency is achieved. Pour into a greased casserole dish and top with shredded cheese. Cover with foil.
  • Bake at 375 for 20 minutes, then remove the foil. Bake for 10 minutes or until golden and bubbly.

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