Simmering Saturdays Mexican Chicken and Rice Casserole
Mexican Chicken and Rice Casserole is a hearty, flavorful meal that combines tender chicken, seasoned rice, and a blend of vibrant bell peppers! This comforting casserole recipe is a crowd-pleaser that is perfect for busy weeknights or potluck gatherings!
Ingredients
- 3 chicken breasts – or 4 chicken thighs, diced
- 2 tbsp taco seasoning – divided
- 2 tsp salt
- 3 tbsp oil
- 1 red bell pepper – thinly sliced
- 1 yellow or orange bell pepper – thinly sliced
- 1 onion – cut into wedges
- 1 cup white rice
- 1 lime – zest and juice
- 1 ½ cups low sodium chicken broth
- 1 – 1 ½ cups shredded Mexican cheese blend – optional
- ¼ cup chopped cilantro
- sour cream – optional, to serve
- lime wedges – optional, to serve
- sliced jalapeños – optional, to serve
- Mexican salsa – optional, to serve
Instructions
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Toss together the diced chicken with 1 tbsp of the taco seasoning and 1 tsp of the salt.
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Heat 2 tbsp of the oil in a large, shallow casserole dish with a well fitting lid, set over a medium high heat. Once the oil is shimmering, brown the chicken all over and remove from the pan with a slotted spoon.
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Add the bell peppers and the onions to the pan, along with the additional 1 tbsp of oil ion needed. Cook until soft, but not entirely tender. Stir in the remaining 1 tbsp of taco seasoning and the remaining 1 tsp of salt, and cook for a further minute.
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Stir in the rice, zest and juice of the lime, the chicken broth and the cooked chicken. Once the broth is boiling, put on the lid and reduce the heat to low. Cook for 25-30 minutes, stirring halfway so the rice cooks evenly, until the chicken is cooked through, the rice is tender, and all the liquid has been absorbed.
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For a cheesy topping, scatter over the cheese and broil until bubbling.
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Serve with the cilantro scattered on top and with your choice of fixings.
Recipe courtesy of Creme de la Crumb
