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Cheesy Taco Chicken Rice Casserole

A bold, family-friendly one-pan dinner with taco-seasoned chicken, rice, black beans, corn, and Rotel topped with melted Mexican blend cheese.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts diced or shredded, rotisserie chicken works great
  • 1 tbsp olive oil
  • 1 cup long-grain white rice uncooked and rinsed, or 2 cups instant rice
  • 1.5 cup chicken broth
  • 1 oz taco seasoning packet or 3 tablespoons homemade
  • 10 oz Rotel or diced tomatoes with green chiles undrained
  • 15 oz black beans or pinto beans rinsed and drained
  • 1 cup frozen or canned corn
  • 2 cups shredded Mexican blend or Colby Jack cheese
  • 1 sour cream, cilantro, avocado, crushed tortilla chips optional toppings for serving

Equipment

  • Large oven-safe skillet or 9x13-inch baking dish
  • Tight-fitting lid or aluminum foil
  • Mixing spoon or spatula

Method
 

  1. If using raw chicken, heat olive oil in a large oven-safe skillet over medium-high heat. Cook diced chicken for 6 to 8 minutes until golden and cooked through. If using pre-cooked rotisserie chicken, skip this step.
  2. Stir in taco seasoning until chicken is thoroughly coated.
  3. Add rinsed uncooked rice, chicken broth, Rotel with juices, drained beans, and corn. Stir well to combine.
  4. Stovetop method: Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 to 20 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.
  5. Oven method: Transfer mixture to a 9x13-inch baking dish, cover tightly with foil, and bake at 375°F (190°C) for 35 to 45 minutes until rice is fully cooked and liquid is absorbed.
  6. Remove lid or foil and scatter shredded cheese evenly over the top.
  7. Return to oven or broiler for 2 to 3 minutes until cheese is bubbling and lightly golden. Watch closely under the broiler.
  8. Rest for 5 minutes before serving. Add optional toppings at the table.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of broth before reheating to restore moisture. Freezing: Freeze in portions for up to 2 months. Thaw overnight before reheating. Rice tip: Always rinse long-grain white rice under cold water until it runs clear before cooking to prevent a gummy texture. Protein swap: Ground beef or ground turkey can replace chicken. Brown with taco seasoning and proceed identically. Instant rice: Use 2 cups instant rice, reduce broth to 1 cup, and cut cook time in half.