One pot chicken and rice is a midweek dinner winner. These recipes have come to my rescue time and time again, especially as a working mum with school-age kids. If this Mexican version feels as convenient to you as it does to me, try this Indonesian-inspired coconut chicken and rice with green beans next. This post contains affiliate links. When you purchase through our links, we may earn a commission.
Mexican chicken casserole
Being affordable and filling, rice is a Mexican staple. You can find it served at any meal of the day; breakfast, lunch or dinner. It’s most often served to complement meat dishes like chile verde (pulled pork stew), or chili con carne, and can be added to main meals to give them more bulk, for example in burritos or even soups, like this tortilla soup. A side dish of rice is usually either plain white or arroz rojo (Mexican rice). This chicken and rice casserole is a bit of a riff on the Mexican rice side, but I’ve halved the work by fusing the side and the main into one. Genuis! Arroz rojo is characterised by its signature Mexican flavourings; onion and garlic, cumin and chilli powder, coriander, all simmered in chicken stock and tomato. Vegetables like peas or sweetcorn, bell peppers or carrots might also feature. I’ve embellished with black beans in my Mexican chicken casserole, and of course, topped it off with slick, fat and well-seasoned chicken thighs. Why go to the effort of two dishes when you can make one?
Serving suggestions
There would be a straight up rebellion in this house if any Mexican meal was served without homemade guacamole and tortilla chips. Honestly, I’m happy to oblige if it means the family is getting a good dose of green! A tin of sweetcorn is a quick veg option too and kid friendly. For grown-ups, black beans and corn salsa served as a salad is crunchy-textured and full of zing, also satisfying enough for any vegetarian diners who can’t eat the main dish. For decadence, and if you’ve already got the tortilla chips open, this supremely melty queso fundido dip is an absolute treat.
Storage and leftovers
Leftover chicken and rice bake can be stored in an airtight container in the fridge for 2-3 days. Reheat on the stove top or in the oven with a splash of water to loosen the rice and prevent it drying out. Make sure your reheated chicken and rice has reached a food safe temperature before serving.
More Mexican recipes to try
Chicken Fajita Bowl Best Taco Meat Recipe Chicken Chilaquiles with Warm Corn Salsa Slow Cooker Pulled Pork Tacos with Cilantro Lime Slaw
