This chicken taco rice casserole is a hearty and flavorful bake that is made with rice, peppers, onions, corn, black beans, taco sauce and shredded chicken. This chicken taco rice casserole recipe is packed with veggies and protein, making it a healthy and satisfying meal for the whole family.
This casserole is also incredibly easy to make. It can be assembled in under 30 minutes and baked in the oven while you take care of other things. This makes it a perfect option for busy weeknights.
The chicken taco rice casserole is best served with your favorite taco toppings, such as shredded cheddar, shredded lettuce, diced tomatoes, chopped onions, and avocado.
This recipe is gluten free and has a low fat option, dairy free option, vegan option, vegetarian option and a low carb option.
why you’ll love this recipe
- It has minimal ingredients.
- The ingredients are simple and common. The only ingredients you need for the casserole are rice, corn, black beans, a bell pepper, an onion, taco sauce, and shredded chicken.
- It’s packed with veggies.
- This chicken taco rice casserole is a great way to get your daily dose of vegetables. It contains a variety of nutrient-rich veggies, such as bell peppers, onions, and corn.
- It’s easy to meal prep.
- This chicken taco rice casserole can be easily made ahead of time and stored in the refrigerator for up to 24 hours.
- This makes it a great option for meal prepping weekly meals.
- It’s easy for a quick weeknight dinner. This casserole can be assembled and baked in under 30 minutes. This makes it a perfect option for busy weeknights when you don’t have a lot of time to cook.
- It’s gluten-free. This chicken taco rice casserole is naturally gluten-free, making it a great option for people with celiac disease or gluten sensitivity.
ingredients & substitutions
Spanish Rice
Spanish rice is a type of rice that is cooked with tomatoes, onions, and spices. It has a slightly sweet and savory flavor. Spanish rice is a good source of carbohydrates and fiber. It is also a good source of vitamins and minerals, such as vitamin C, vitamin B6, and iron.
Frozen Spanish rice is used in this recipe to provide a base for the casserole. It saves time when cooking. You can also use any left over rice you may have. Just do not use uncooked rice since it will need more liquid than this recipe calls for.
If you do not have Spanish rice, you can substitute white rice or brown rice. However, the flavor of the chicken taco rice casserole will be slightly different.
Corn
Corn is a sweet and starchy vegetable. It is a good source of carbohydrates, fiber, and vitamins.
Corn is used in this recipe to add sweetness and texture to the casserole. It also provides a good source of nutrients.
Black Beans
Black beans are a type of legume. They have a slightly nutty and earthy flavor. Black beans are a good source of protein, fiber, and vitamins. They are also a good source of minerals, such as iron, potassium, and magnesium.
Black beans are used in this recipe to add protein and fiber to the casserole. They also provide a good source of nutrients.
If you do not have black beans, you can substitute another type of legume, such as kidney beans or chickpeas. However, the flavor of the chicken taco rice casserole will be slightly different.
Bell Pepper
Bell peppers are a type of sweet pepper. They come in a variety of colors, including green, red, yellow, and orange. Bell peppers have a slightly sweet and crunchy flavor. They are a good source of vitamins and minerals, such as vitamin C, vitamin A, and potassium.
Bell peppers are used in this recipe to add flavor and texture to the casserole. They also provide a good source of nutrients.
If you do not have a bell pepper, you can substitute another type of sweet pepper, such as a poblano pepper or a jalapeño pepper.
Onion
Onions are slightly sweet. They are a good source of vitamins and minerals, such as vitamin C, vitamin B6, and potassium.
Onions are used in this recipe to add flavor and texture to the casserole.
If you do not have an onion, you can substitute another type of bulb vegetable, such as chives or shallots in this chicken taco rice casserole.
Taco Sauce
Taco sauce is a type of sauce that is made with tomatoes, chili peppers, and spices. It has a slightly spicy and tangy flavor. Taco sauce is a good source of vitamins and minerals, such as vitamin C, vitamin A, and potassium.
Taco sauce is used in this recipe to add flavor and moisture to the casserole. It also provides a good source of nutrients.
If you do not have taco sauce, you can substitute a mixture of salsa and taco seasoning in this chicken taco rice casserole recipe.
Shredded Chicken
Shredded chicken is a type of cooked chicken that has been shredded into small pieces. It is a good source of protein and fiber.
Shredded chicken is used in this recipe to add protein and texture to the casserole. It also provides a good source of nutrients.
If you do not have shredded chicken, you can substitute cooked ground chicken, ground beef or turkey for this chicken taco rice casserole recipe. You can also skip the chicken to make this recipe vegetarian and vegan. You can also use shredded jackfruit too.
taste & texture
The Chicken Taco Rice Casserole is a flavorful and satisfying dish. The Spanish rice is slightly sweet and savory, and it provides a base for the other ingredients. The corn, black beans, and bell pepper add sweetness, crunch, and a variety of flavors. The taco sauce adds a slightly spicy flavor, and it also helps to bind all of the ingredients together. The shredded chicken adds protein and texture to the casserole.
The overall texture of the chicken taco rice casserole is hearty and satisfying. The Spanish rice is fluffy, and the corn, black beans, and bell pepper add a bit of crunch. The shredded chicken is tender and juicy.
directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a 9×13 inch baking dish, combine the rice, corn, black beans, bell pepper, onion, taco sauce, and shredded chicken. Mix well.
Step 3
Top with shredded cheese.
Step 4
Bake for 20-25 minutes, or until the casserole is heated through and bubbly.
Step 5
Remove from oven and let cool slightly before serving.
Step 6
Top the chicken taco rice casserole with sour cream, shredded lettuce, and chopped green onions/chives.
expert tips & tricks
- For a spicier chicken taco rice casserole, add a pinch of cayenne pepper or chili powder to the taco sauce.
- If you don’t have any taco sauce, you can substitute a mixture of salsa and chili powder.
- To make the chicken taco rice casserole ahead of time, assemble the casserole but do not bake. Cover and refrigerate for up to 24 hours. When ready to bake, preheat oven to 350 degrees F (175 degrees C) and bake for 30-35 minutes, or until the casserole is heated through and bubbly.
- Serve the casserole with your favorite taco toppings, such as shredded lettuce, diced tomatoes, chopped onions, and avocado.
- Use pre-cooked Spanish rice. This will save you a lot of time.
- Use canned or frozen corn and black beans. This will save you even more time.
- Shred the chicken ahead of time. This way, you can simply add it to the casserole when you are ready to bake it.
- Assemble the cachicken taco rice casseroleserole ahead of time and refrigerate it for up to 24 hours. This way, you can simply bake it when you are ready to eat.
how to make this lower carb
To make the Chicken Taco Rice Casserole low carb, you can substitute cauliflower rice for the Spanish rice. Cauliflower rice is a low-carb alternative to rice that is made from grated cauliflower. You can also omit the corn from the recipe.
how to make this low fat or healthier
To make the Chicken Taco Rice Casserole low fat, you can use lean ground beef or turkey instead of the shredded chicken. You can also use a low-fat taco sauce.
how to make this vegan
To make the Chicken Taco Rice Casserole vegan, you can substitute cooked lentils or black beans for the shredded chicken. You can also use a vegan taco sauce.
how to serve, store and meal prep
Serving and Storing
The Chicken Taco Rice Casserole can be served hot or cold. It is delicious with a dollop of sour cream, guacamole, and salsa. You can also serve it with a side salad or roasted vegetables.
To store the casserole in the fridge, simply place it in an airtight container and refrigerate for up to 3 days.
To store the casserole in the freezer, place it in an airtight container and freeze for up to 2 months.
Reheating
To reheat the chicken taco rice casserole from the fridge, simply bake it at 350 degrees Fahrenheit for 20-25 minutes, or until it is heated through.
To reheat the casserole from the freezer, thaw it overnight in the fridge. Then, bake it at 350 degrees Fahrenheit for 30-35 minutes, or until it is heated through.
Meal Prepping
To meal prep the Chicken Taco Rice Casserole, simply assemble the casserole in a baking dish and cover it tightly with foil. Place the casserole in the fridge for up to 24 hours before baking.
When you are ready to bake the casserole, simply preheat the oven to 350 degrees Fahrenheit and bake for 20-25 minutes, or until it is heated through.
You can also meal prep the Chicken Taco Rice Casserole in individual portions. Simply assemble the casserole in individual ramekins or baking dishes and cover them tightly with foil. Place the ramekins or baking dishes in the fridge for up to 24 hours before baking.
When you are ready to bake the chicken taco rice casserole, simply preheat the oven to 350 degrees Fahrenheit and bake for 20-25 minutes, or until they are heated through.
you may also like
Chicken Taco Rice Casserole
Ingredients
- 2 cups Spanish rice (or white rice) frozen or cooked al dente. Do not add raw rice.
- 1 cup corn
- 1 cup black beans
- 1 bell pepper diced (option to saute slightly beforehand to cut down on bake time)
- 1 onion chopped (option to saute slightly beforehand to cut down on bake time)
- 2 cups taco sauce
- 1 chicken breast shredded
- 1 cup shredded cheddar or dairy free alternative
- 3 tablespoons Sour Cream or dairy free alternative
- 1/2 cup lettuce shredded
- 3 tablespoons green onions/chives chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9×13 inch baking dish, combine the rice, corn, black beans, bell pepper, onion, taco sauce, and shredded chicken. Mix well.
- Top with shredded cheese.
- Bake for 20-25 minutes, or until the casserole is heated through and bubbly.
- Remove from oven and let cool slightly before serving.
- Top with lactose-free sour cream, shredded lettuce, and chopped green onions/chives.
Leave a Reply