Casserole/ Chicken

Mexican Chicken and Rice Casserole

On the menu tonight, Mexican Chicken and Rice Casserole!

This is a dish that will feed a crowd of people very inexpensively. The great thing is that you probably have most of the ingredients in your pantry and refrigerator.

Chicken and rice is a classic, but I wanted to spice things up a little. So I added poblano and jalapeno peppers, along with cumin and cayenne pepper. I mixed in some grated cheese (cheddar, monterey jack, and colby) and then topped it with some more grated cheese when it went in to the oven.

If you want to try a new spin on Chicken and Rice, try this Mexican Chicken and Rice Casserole!

Mexican Chicken and Rice Casserole

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Mexican Chicken and Rice Casserole


  • 4 cups long grain rice
  • 1 rotisserie chicken, deboned and chopped
  • 6-8 cups chicken stock
  • 1 28 oz can whole tomatoes
  • 1 10 oz can diced tomatoes and green chiles (Like Rotel)
  • 1 poblano pepper, de-seeded and finely chopped
  • 1-2 jalapeno peppers, de-seeded and finely chopped
  • 1 onion, diced
  • 4-6 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 1/4-1/2 tsp cayenne pepper
  • 1 1/2 cups grated cheese - Cheddar, Montery Jack, and Colby (Mexican blend in most stores, Pepperjack would also be great)
  • Fresh cilantro, chopped



Pre-heat oven to 375 degrees


In a large dutch oven, over medium-high heat, add 2 Tbsp butter or olive oil


Add the chopped poblano, jalapeno, onion, and garlic, cook about 4 minutes


Add the rice, whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne pepper, and tumeric, cook another 2-3 minutes


Add the chicken stock and bring the mixture to a boil, then reduce to simmer


Cover and let simmer 12-15 minutes, the rice won't be quite done yet


Mix in about the rotisserie chicken and a 1/2 cup of the grated cheese, then top with the rest of the grated cheese


Bake for another 15-20 minutes, uncovered


Garnish with the chopped cilantro

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