This Mexican Chicken Casserole with Rice and Beans is a hearty and flavorful bake that is made with brown rice, cauliflower rice, peppers, onions, corn, black beans, taco sauce and shredded chicken. This Mexican Chicken Casserole with Rice and Beans recipe is packed with veggies and protein, making it a healthy and satisfying meal for the whole family. The best part about this is that it is gluten free, low carb, low fat and dairy free!
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 Mexican Chicken Casserole with Rice and Beans can be served with your favorite taco toppings, such as shredded cheddar or the dairy free alternative, shredded lettuce, diced tomatoes, chopped onions, sour cream or a dairy free alternative and avocado.
This recipe is gluten free and has a vegan option and a vegetarian option.
why you’ll love this recipe
- It is quick and easy to make, taking only 30 minutes or less.
- It is versatile and can be customized to your liking. For example, you can add different vegetables, such as peas, carrots, or zucchini. You can also use a different type of meat, such as ground beef or turkey.
- It is healthy and packed with nutrients. The rice, corn, black beans, and bell pepper all provide a good source of vitamins, minerals, and fiber. The chicken is also a good source of protein.
- It is affordable and uses simple ingredients that are easy to find.
- It is a crowd-pleaser and sure to be enjoyed by everyone at the table.
- It is gluten-free and can be made vegan or low fat.
- It is a great way to use up leftover chicken.
- It is a good way to get your kids to eat their vegetables.
- It is a perfect meal for busy weeknights.
- It is a great dish to bring to a potluck or party.
- It is a delicious and satisfying comfort food that the whole family will love.
ingredients & substitutions
Rice
Cauliflower rice has a mild flavor and is low in carbs. Cauliflower rice is a good source of fiber. It helps to bulk up brown rice in a low carb way.
If you do not have cauliflower rice, you can use all brown rice. You can also use other vegetable rices, such as broccoli rice, zucchini rice or hearts of palm rice.
Brown rice is a healthy and versatile grain that is a good source of fiber and nutrients. It can be cooked ahead of time and stored in the refrigerator or freezer. You can buy instant brown rice or frozen brown rice. If you don’t have brown rice, you can substitute white rice, quinoa, or millet.
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 Mexican Chicken Casserole with Rice and Beans 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 Mexican Chicken Casserole with Rice and Beans.
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 Mexican Chicken Casserole with Rice and Beans 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 Mexican Chicken Casserole with Rice and Beans. You can also skip the chicken to make this recipe vegetarian and vegan. You can also use shredded jackfruit too.
taste & texture
The Mexican Chicken Casserole with Rice and Beans is a flavorful and satisfying dish. 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.
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
Bake for 20-25 minutes, or until the casserole is heated through and bubbly.
Step 4
Remove from oven and let cool slightly before serving.
Step 5
Top the Mexican Chicken Casserole with Rice and Beans with sour cream or dairy free sub, shredded lettuce, and chopped green onions/chives.
expert tips & tricks
- For a spicier Mexican Chicken Casserole with Rice and Beans, 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 Mexican Chicken Casserole with Rice and Beans 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 rice or frozen 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 Mexican Chicken Casserole with Rice and Beans 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 vegan
To make the Mexican Chicken Casserole with Rice and Beansvegan, 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 Mexican Chicken Casserole with Rice and Beans 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 Mexican Chicken Casserole with Rice and Beans 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 Mexican Chicken Casserole with Rice and Beans, 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 Mexican Chicken Casserole with Rice and Beans 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 Mexican Chicken Casserole with Rice and Beans, simply preheat the oven to 350 degrees Fahrenheit and bake for 20-25 minutes, or until they are heated through.
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Mexican Chicken Casserole with Rice and Beans
Ingredients
- 1 cup brown rice frozen
- 1 cup cauliflower rice frozen
- 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
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.
- 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.
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