Mexican Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.0
  • Total Fat: 7.2 g
  • Cholesterol: 42.9 mg
  • Sodium: 658.7 mg
  • Total Carbs: 60.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 22.6 g

View full nutritional breakdown of Mexican Rice Casserole calories by ingredient
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Number of Servings: 8


    1 T vegetable oil
    1 lb chicken breast, cubed
    1/2 pkg taco seasoning
    1 can black beans, rinsed and drained
    1 cup sweet corn (frozen)
    1 cup salsa
    1 cup shredded cheddar or mexican cheese (2%)
    1 cup baked tostitos, crushed
    3 cloves garlic, minced
    1 onion, diced
    4 oz can diced green chilies
    2 cups water
    1 cup quick cooking brown basmati rice


In a large skillet over medium high heat saute chicken in oil, add in garlic and onion after about 4 minutes, saute until chicken s cooked. Add taco seasoning, beans, salsa, and chilies. Stir in rice and two cups water. Bring to a boil, reduce heat, cover, and simmer for about 12 minutes.

Heat oven to 350. Pour casserole into 9x13 pan. Top with half the cheese and tortilla chips. Bake 15 minutes, top with remaining cheese, and bake until melted and bubbly.

Serving Size: Makes 8 servings

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