Tex-Mex Chicken and Rice Casserole
A hearty and comforting Tex-Mex casserole featuring shredded chicken, vibrant salsa, creamy cheese, and a delightful mix of spices.
Ingredients
Casserole Ingredients
- 3 cups water
- 3 cups white long grain rice
- 4 ears corn, cut from the cob
- 16 oz jar salsa
- 4 tbsp cilantro, chopped (plus more for garnish)
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp chili powder
- 2 cups shredded Mexican blend cheese
- 2 cups shredded cooked chicken (about 2 cooked chicken breasts)
- 1 optional jalapeno pepper, diced Optional for extra heat
Instructions
Preparation
- Prepare Your Ingredients: Cut the corn from the cob, shred the chicken, and chop the cilantro. Prepare the jalapeno if desired.
- Cook the Rice: In a rice cooker, combine water, rice, corn, salsa, cilantro, cumin, garlic powder, onion powder, and chili powder. Mix well.
- Set the Rice Cooker: Cover and set to the ‘White Rice’ setting. Cook for about 45 minutes until the rice is tender.
- Preheat the Oven: Preheat your oven to 350°F during the rice cooking process.
Baking
- Combine in a Baking Dish: Once cooked, carefully pour the rice mixture into a 9x13 baking dish.
- Mix in the Chicken: Add the shredded chicken and half of the shredded cheese. Stir to combine.
- Top with Cheese: Sprinkle the remaining cheese over the casserole.
- Bake: Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Add chopped cilantro on top for garnish and serve warm.
Notes
Feel free to customize with extra veggies or different cheese varieties. Store leftovers in an airtight container for up to 3-4 days.