Mexican Rice Casserole

Name: Mexican Rice Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6.0
Ingredients: 2 cups cooked rice (brown or white, whatever you have); 1 cup cooked shredded chicken (rotisserie works great); 1 can black beans, drained and rinsed; 1 cup corn (frozen or canned); 1 cup salsa; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1 1/2 cups shredded cheddar cheese (I like Tillamook); 1/2 cup sour cream; Salt and pepper to taste

Highlighted under: World Cuisine

Early December, and the chilly evenings have me craving warmth from the kitchen. This Mexican Rice Casserole has become my go-to dish when I want something cozy and filling without all the fuss. It costs about $10 to make, which is pretty good considering it feeds the whole family. Plus, it’s a one-dish wonder that allows for so much creativity with the toppings.

Created by

The Simplecooktips Team

Last updated on 2026-06-08T22:50:19.393Z

There was one chilly evening when I decided to throw together this casserole without really following a recipe. It's funny how sometimes the best meals come from just using what you have at home. I tossed in leftover chicken, some beans, and spices, and it turned into an instant favorite. The idea of using rice as the base makes it filling but you can customize it however you like.

The best part is really letting it bake and getting that nice crust on the top. I usually check it around halfway through, and honestly, I keep saying I’ll stop adding cheese, but I never do. Next time, I want to try it with some different veggies, just to mix things up a bit!

What Makes This Stand Out

Great way to use leftover ingredients
The cheesy top gets deliciously crispy
Kids love it, and it’s easy to customize

Getting the Texture Right for Mexican Rice Casserole

Achieving the right texture in this casserole is key. You want the rice to stay fluffy and the mixture cohesive. That’s why using cooked rice is essential; it helps keep everything from turning mushy. If you plan to use leftover rice, days-old rice is actually better since it’s a bit drier and absorbs flavors well.

When it comes to baking, check the casserole towards the end of the cooking time. If you notice the edges getting a little golden, that's a good sign it's done. It’s okay for the center to still be bubbly; just let it rest before serving.

Ingredient Notes

Feel free to mix and match the ingredients! I sometimes throw in diced bell peppers or fresh spinach if I have them on hand. They not only add a bit of color, but may also sneak some veggies into your kids’ meals. If you don't have corn, other vegetables like diced zucchini or even some chopped tomatoes can work, just adjust the moisture accordingly.

As for the cheese, I really love using shredded cheddar for its melting properties. But honestly, if you're out of cheddar, mozzarella or pepper jack cheese can also do the trick. The key is to get a good nice cheesy top, so don’t be shy about adding an extra sprinkle right before it goes in the oven.

Ingredients

Here’s what you need to gather:

Main Ingredients

2 cups cooked rice (brown or white, whatever you have)
1 cup cooked shredded chicken (rotisserie works great)
1 can black beans, drained and rinsed
1 cup corn (frozen or canned)
1 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese (I like Tillamook)
1/2 cup sour cream
Salt and pepper to taste

You can also add veggies or different proteins according to your taste!

Instructions

Let’s get cooking:

Preheat the oven

Start by preheating your oven to 350°F (175°C). It’s important to have it nice and hot when the casserole goes in, so it cooks evenly.

Mix the ingredients

In a large bowl, combine the cooked rice, shredded chicken, black beans, corn, salsa, chili powder, cumin, garlic powder, and half of the cheddar cheese. Give it a good stir until everything's mixed well. If it seems a bit dry, add a splash of chicken broth or water.

Season it

Add salt and pepper to taste. Keep in mind the salsa may already have some seasoning, so taste and adjust accordingly.

Transfer to a baking dish

Grease a 9x13 inch baking dish, then pour the mixture in, spreading it evenly. It doesn’t have to be perfect, just make sure it’s all in there.

Top it off

Spread the sour cream over the top, then sprinkle the remaining cheese. Again, more cheese is always better, right? I usually don't measure at this point.

Bake

Pop the casserole in the preheated oven for about 30-35 minutes. You’ll know it’s ready when it’s bubbly and the cheese is beginning to brown slightly on top.

Serve and enjoy

Let it sit for a few minutes before digging in, just to avoid burning your mouth. It pairs nicely with a side salad or some tortilla chips.

Feel free to add any extras or swap ingredients based on your taste preferences!

Pro Tips

You can easily make this vegetarian by leaving out the chicken and adding extra beans.
Leftovers keep well in the fridge and taste even better the next day.
Try adding some diced bell peppers or zucchini for added veggies.

How to Store Mexican Rice Casserole

Storing leftovers is pretty straightforward. It keeps well in the fridge for about 3 to 4 days, just make sure to cover it tightly. When it’s time to reheat, I find that baking it again works wonders, especially if the top has gotten a bit soft. A quick pop in the oven at 350°F for about 20 minutes should do the trick, or use the microwave if you're in a hurry—though I prefer the oven for that crispy topping.

If you're really looking to stretch the meal, you can also freeze portions. Just let it cool completely, then wrap it tightly in plastic wrap and foil. It can last up to 2 months in the freezer, though it's probably best if eaten sooner rather than later. Just thaw it overnight in the fridge and then reheat.

Ways to Switch It Up

Feeling adventurous? You can spice this up by swapping the chicken for ground beef or turkey. Just cook the meat beforehand and mix it in. Or, if you're having a vegetarian day, leave the meat out and add extra beans or some diced sweet potatoes for added heartiness.

Another thing I like to do is change up the top layer. Instead of plain sour cream, try mixing in some taco seasoning or lime juice for a zesty lift. Right before serving, I sometimes sprinkle some chopped cilantro or green onions on top. They brighten it up so nicely and add a little freshness!