ONE POT MEXICAN RICE CASSEROLE

This Easy One Pot Mexican Casserole is a perfect weeknight dinner w. shredded chicken and rice and/or quinoa. You can use leftover chicken and rice or quinoa, but if you're like us, you'll start making the ingredients to have this dish from scratch!

Course Dinner

Cuisine Mexican

Keyword easy dinner, mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 431kcal

Author Luci Petlack

Ingredients

2 medium bell peppers chopped
1 medium onion chopped
2 tablespoons olive oil divided
1½ teaspoons salt divided
1 teaspoon pepper divided
½ teaspoon chili flakes not too spicy but optional
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon paprika
4 cups cooked rice or quinoa
1 can black beans drained
2-3 cups cooked shredded chicken (about 1 large breast)
1 quart homemade canned tomatoes or 2 cans
1-1½ cups cheddar monterey jack, or pepper jack cheese, shredded

Instructions

Heat 1 tablespoon olive oil in dutch oven or large pot with lid over medium heat. Add onions and ½ teaspoon each salt and pepper. Sauté 2-3 minutes. Add bell peppers, ½ teaspoon each salt and pepper, chili flakes (if using), and garlic powder. Sauté 3-5 minutes until beginning to soften.
Add remaining 1 tablespoon olive oil. Add rice and cook 3-5 minutes until beginning to crisp in places, stirring occasionally. Add beans, chicken, and tomatoes. Add chili powder, cumin, paprika, and remaining one teaspoon salt. Stir to mix thoroughly. Cook, stirring frequently until warm throughout (5-8 minutes).
Turn oven to broil. Top rice mixture with shredded cheese. Broil 10 minutes until cheese is bubbling and starting to brown.
ALTERNATIVE: If you don’t want to turn on the oven… After topping with cheese, cover pot and let cheese melt 5-8 minutes.

Notes

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