Description
A hearty and flavorful Mexican Chicken Rice Casserole combining tender ground chicken, aromatic vegetables, and fragrant spices baked with melted cheese and topped with a fresh avocado-tomato salsa for a delicious and satisfying meal.
Ingredients
Main Ingredients
- 1.5 cups uncooked white rice (about 4-5 cups cooked rice)
- ½ teaspoon salt (for rice)
- 2 tablespoons olive oil
- 1 medium onion (finely diced)
- 1 carrot (diced)
- ½ red bell pepper (diced)
- 1 celery rib (diced)
- 3 cloves garlic (minced)
- 1.5 teaspoon salt (for chicken mixture)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 lb ground chicken (about 450 grams)
- 1 cup diced tomatoes (canned with juice)
- 1 cup sweet corn (frozen or canned, optional)
- ¼ cup BBQ sauce
- 3 cups grated Cheddar or Mexican cheese blend
Salad Ingredients
- 2 tomatoes (diced)
- ¼ red onion (finely diced)
- 1 large avocado (diced)
- ⅓ cup fresh cilantro (chopped, fresh coriander)
- Juice of ½ lime
- ¼ teaspoon salt
Toppings
- Sour cream
- Crushed corn chips
- Hot sauce
Instructions
- Cook the rice: Rinse the rice under cold water until the water runs clear. Cook the rice using your preferred method such as stovetop, rice cooker, or Instant Pot, then set it aside.
- Cook the veggies: Heat olive oil in a large pan over medium heat. Add diced onion, carrot, celery, and red bell pepper. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute to release its aroma.
- Cook the chicken: Stir in salt, smoked paprika, cumin, ground coriander, and dried oregano into the sautéed vegetables. Add the ground chicken and cook, stirring often until it is fully cooked and no longer pink. Then add the diced canned tomatoes (with juice) and cook for 1-2 more minutes to combine flavors.
- Preheat the oven: Set your oven to 395°F (200°C) to prepare for baking the casserole.
- Assemble the casserole: Combine the cooked chicken and vegetable mixture with the cooked rice and optional sweet corn. Spread this mixture evenly in a large casserole dish. Drizzle and spread the BBQ sauce evenly over the top, then sprinkle generously with grated cheese.
- Bake: Place the casserole in the preheated oven and bake for 15 minutes, or until the cheese has melted and is bubbly and slightly golden on top.
- Make the salad: While the casserole is baking, prepare the avocado-tomato salsa by mixing diced tomatoes, diced avocado, finely diced red onion, chopped fresh cilantro, lime juice, and salt in a bowl.
- Serve: Serve the hot casserole topped with sour cream, hot sauce, and crushed corn chips. Add a generous scoop of the fresh avocado-tomato salad on the side to complement the meal with brightness and freshness.
Notes
- You can cook the rice using any preferred method—stovetop, rice cooker, or Instant Pot, depending on convenience.
- Sweet corn is optional but adds a nice sweetness and texture contrast.
- Use a Mexican cheese blend if available for more authentic flavor, or substitute with cheddar cheese.
- Adjust spice levels by modifying the hot sauce and smoked paprika to suit your taste.
- Leftovers can be refrigerated and reheated; add fresh avocado salsa before serving again for best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
