Description
A creamy, cheesy one-pan Mexican casserole loaded with rice, shredded chicken, black beans, corn, and salsa—all topped with avocado, sour cream, and fresh lime for the ultimate comfort dinner with just the right amount of spice.
Ingredients
1 cup long grain white rice
1 ½ cups chicken broth
1 cup salsa (thick, medium heat)
1 cup cooked shredded chicken
1 cup corn kernels (canned or frozen)
1 cup black beans (drained but not rinsed)
1 cup sharp cheddar cheese, shredded
½ cup sour cream (plus more for topping)
1 avocado, diced
¼ cup chopped fresh cilantro
½ red bell pepper, diced
2 lime wedges (for serving)
Salt to taste
1 teaspoon ground cumin
½ teaspoon garlic powder
Nonstick cooking spray or oil for baking dish
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In the baking dish, stir together the rice, chicken broth, salsa, cumin, garlic powder, and a pinch of salt.
3. Cover tightly with foil and bake for 30 minutes.
4. Remove from oven, uncover, and gently stir in the shredded chicken, corn, black beans, and sour cream.
5. Sprinkle cheddar cheese over the top and return to the oven, uncovered, for another 10-15 minutes, until cheese is bubbly and the rice is fully cooked.
6. Let the casserole rest for 10 minutes after baking to set.
7. Top with diced avocado, red bell pepper, sour cream, cilantro, and lime wedges before serving.
Notes
Use freshly grated cheese for the best melt and texture—pre-shredded can be too waxy.
Don’t skip resting time after baking; it helps the casserole firm up.
For extra spice, mix in chopped jalapeños or use hot salsa.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
Keywords: chicken casserole, creamy rice bake, one-dish dinner