Mexican Chicken and Rice Casserole

Prep time:  
Cook time:  
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Serves: 4-6 servings
Spanish rice is so flavorful already but toss it with your favorite taco fillings and you’ve got one easy and awesome dinner!
  • 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
  • 1 cup Basmati White Rice (you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice).
  • 1½ cups Chicken Broth
  • 1 16oz jar medium Salsa (about 1½ cups) You can use a more mild Salsa or more spicy, depending on what you prefer.
  • 1 cup frozen Corn
  • 1 15oz can Black Beans drained and rinsed
  • ¼ cup fresh Cilantro chopped
  • ½ tsp Cumin powder
  • ½ tsp Chili powder
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 1¼ cups Mexican Chedder Cheese
  • 2 Tbs Coconut Oil
  • Toppings:
  • 1 Avocado pitted, skin removed and diced
  • 1 Tomato diced
  • 1 Lime cut into wedges
  • Add any other topping you prefer, sour cream, more salsa, etc.


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