This Mexican Chicken and Rice Casserole is packed with bold flavors, gooey cheese, and a creamy homemade queso blanco that takes it over the top. Tender chunks of seasoned chicken thighs, fluffy rice, green chiles, and a touch of heat from jalapeño make this a crowd-pleasing dinner perfect for any night of the week. It’s made all in one skillet and baked to cheesy perfection in under an hour—weeknight comfort food doesn’t get better than this.
I love one-skillet meals like this Mexican Chicken and Rice Casserole. Another similar dinner recipe is my Baked Walking Taco Casserole. It is loaded with flavor from the taco seasoning, green chiles, and enchilada sauce. Perfect for busy weeknights!
Need a dish with different flavors? Try my Oven Baked Chicken and Rice for simpler flavors or my Dutch Oven Chicken and Rice for more Cajun flavors. Both dishes make delicious family meals that are quick and easy.
Table of Contents
Why You’ll Love This Recipe
- One Skillet Wonder: Everything—chicken, rice, veggies, and queso—cooks in the same oven-safe skillet. Fewer dishes, more flavor.
- Ultra Creamy Queso Topping: The homemade queso blanco is rich, smooth, and so much better than anything from a jar. It melts into every bite.
- Bold & Cozy Flavors: The spice blend, green chiles, and tomato paste build a deep, savory base with just the right amount of kick.
- Great for Meal Prep: This casserole reheats beautifully, making it perfect for leftovers or prepping ahead for busy weeknights.
- Customizable Heat Level: Control the spice by adjusting the jalapeño and chili powder—mild enough for the whole family or fiery for spice lovers.
Ingredients & Substitutions
Skillet
Queso Blanco
- Cumin: Adds warm, earthy flavor that’s essential in Mexican-inspired dishes. No substitute quite matches it.
- Smoked Paprika: Brings subtle smokiness. Use regular paprika if that’s all you have, but you’ll miss the hint of smoke.
- Chili Powder: Adds a deep red color and mild heat.
- Granulated Garlic: Delivers garlic flavor that evenly coats the chicken and rice. Substitute with garlic powder if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Black Pepper: Adds a mild heat and sharpness to balance the creamy queso and savory chicken.
- Boneless Skinless Chicken Thighs: Stay juicy and flavorful even after baking. Chicken breasts can be used but may be slightly drier.
- Yellow Onion: Adds sweetness and depth. White or red onion will also work, but yellow is the most balanced.
- Jalapeño: Provides mild heat—remove seeds and membranes to keep it family-friendly. Swap with serrano for more heat or poblano for less.
- Mild Green Chiles: Add a touch of smokiness and tang without making the dish too spicy. Use hot green chiles for more kick.
- Tomato Paste: Intensifies the base with umami and richness. You can substitute with double the amount of tomato sauce if needed.
- White Rice: Long grain rice works best here. Avoid instant or parboiled rice, which cooks faster and may turn mushy. Basmati or jasmine are good substitutes.
- Chicken Broth: Helps cook the rice and infuses it with savory flavor. Vegetable broth or bouillon mixed with water can be used instead.
- Half and Half: Creates a rich and creamy queso without being too heavy. Whole milk or a mix of milk and cream works too.
- White American Cheese: The key to a smooth and creamy queso. Use fresh deli slices for best meltability— white Velveeta can work, but the flavor is different.
- Salt (for queso): Remember to season each layer to help bring out all the flavors!
- Colby Jack Cheese: Adds a gooey, cheesy top layer. Monterey Jack, cheddar, or a Mexican cheese blend can all be used instead.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mexican Chicken & Rice Casserole
Quick Overview
- Mix spices.
- Sear chicken.
- Sauté aromatics.
- Deglaze & simmer.
- Make queso.
- Assemble & bake.
Step by Step Instructions
Quick Tip From Bri
Cut the chicken into large chunks so it stays juicy and doesn’t overcook while the rice simmers and bakes.
- Preheat Oven & Mix Spices: Preheat the oven to 450 degrees. On a small plate or in a bowl, mix together the cumin, smoked paprika, chili powder, garlic, salt, and pepper.
- Sear the Chicken: In a large (3.6 quart) oven safe skillet, heat the olive oil on medium high. As the oil heats, cut chicken thighs into large chunks. Add the chicken and half of the spice blend to the skillet. Brown chicken for 2-3 minutes or until brown bits form on the bottom of the skillet.
- Sauté the Aromatics: Add the onion, jalapeño, green chiles, tomato paste, rice, and the remainder of the seasoning blend. Sauté for 1-2 minutes.
- Deglaze: Deglaze the pan with the chicken broth, scraping any brown bits off the bottom.
Quick Tip From Bri
Use freshly sliced deli American cheese for a silky smooth queso—pre-shredded cheese won’t melt the same!
- Simmer: Bring the mixture to boil. Cover and turn the heat to low. Cook covered for 15 minutes.
- Make the Queso: While the rice cooks, bring the half and half to a light boil in a small saucepan. Add the american cheese and 2 ounces (heaping 1/2 cup) of the colby jack. Stir continuously until melted and smooth. Continue cooking for another 2-3 minutes, stirring continuously. Remove from the heat and set aside until the rice is done.
- Assemble: Pour the queso on top of the rice and chicken. Top with the reaiming colby jack cheese.
- Bake: Bake for 5 minutes or until the cheese is melted.
Recipe Serving Suggestions
This dish is a complete, delicious meal in itself, so I would pair this with some homemade chips and toppings. This is what I would choose to elevate this dish:
- Homemade Tortilla Chips: They are so easy to make and you probably have all of the ingredients in your pantry right now.
- Poblano Cream Sauce: This sauce is decadent, flavorful, and easy to make.
- Mexican Pickled Onions: These pickled onions are a delicious topping for tacos, sandwiches, salads, and more.
Expert Tips
- Cut the Chicken into Large Chunks: This helps keep it juicy and prevents it from overcooking during the simmer and bake.
- Scrape the Brown Bits: After browning the chicken, be sure to deglaze the skillet well—those bits add tons of savory flavor.
- Don’t Overcook the Queso: Once the cheese is fully melted and smooth, remove it from the heat. Overheating can make it grainy.
- Use Deli-Sliced American Cheese: It melts beautifully and creates that classic, ultra-smooth queso texture. Pre-shredded cheese won’t work the same.
Most Common Mistakes
- Using the Wrong Rice: Avoid instant or parboiled rice—they cook differently and can throw off the texture. Stick with long grain white rice.
- Skipping the Sauté: Letting the onions, peppers, and spices cook for a minute or two builds depth. Don’t rush this step.
- Not Covering the Skillet: Steam is essential for the rice to cook evenly. Make sure the skillet is tightly covered during simmering.
- Overbaking the Cheese: Once the queso is added and topped with cheese, it only needs a few minutes in the oven to melt—don’t let it dry out.
Additions & Variations
- Add Beans: Stir in a drained can of black or pinto beans for extra protein and fiber.
- Make it Spicier: Keep the jalapeño seeds or add a pinch of cayenne or hot sauce to the spice blend.
- Swap the Protein: Try ground beef, shredded rotisserie chicken, or even cooked chorizo for a twist.
- Veggie Boost: Add frozen corn, chopped bell peppers, or spinach during the sauté step for added texture and color.
- Top It Off: Garnish with crushed tortilla chips, sour cream, or a drizzle of hot sauce for more crunch and flavor.
Recipe FAQs
How do you store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice will be a bit mushy when reheated but it is still very tasty leftover.
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Did you make this recipe?
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Mexican Chicken & Rice Casserole
This Mexican Chicken and Rice Casserole is packed with bold flavors, gooey cheese, and a creamy homemade queso blanco that takes it over the top. Tender chunks of seasoned chicken thighs, fluffy rice, green chiles, and a touch of heat from jalapeño make this a crowd-pleasing dinner perfect for any night of the week. It's made all in one skillet and baked to cheesy perfection in under an hour—weeknight comfort food doesn’t get better than this.
Ingredients
Spice Blend
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 Tablespoon chili powder
- 1 teaspoon granulated garlic
- 2 teaspoons salt
- 1/2 teaspoon pepper
Skillet
- 2 Tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs*
- 1 medium yellow onion, diced*
- 1 jalapeño, seeds & membranes removed, diced*
- 1 can (4 ounces) mild green chiles*
- 3 Tablespoons tomato paste
- 1 cup white rice*
- 2 cups chicken broth*
Queso Blanco
- 1 cup of half and half*
- 8 ounces deli sliced white american cheese*
- 1/2 teaspoon salt
- 6 ounces (1 1/2 cups) colby jack cheese, divided*
Optional Garnish
- cilantro, jalapeño, or red onion
Instructions
- Preheat Oven & Mix Spices: Preheat the oven to 450 degrees. On a small plate or in a bowl, mix together the cumin, smoked paprika, chili powder, garlic, salt, and pepper.2 teaspoons cumin, 1 teaspoon smoked paprika, 1 Tablespoon chili powder, 1 teaspoon granulated garlic, 2 teaspoons salt, 1/2 teaspoon pepper
- Sear the Chicken: In a large (3.6 quart) oven safe skillet, heat the olive oil on medium high. As the oil heats, cut chicken thighs into large chunks. Add the chicken and half of the spice blend to the skillet. Brown chicken for 2-3 minutes or until brown bits form on the bottom of the skillet.2 Tablespoons olive oil, 1 1/2 pounds boneless skinless chicken thighs*
- Sauté the Aromatics: Add the onion, jalapeño, green chiles, tomato paste, rice, and the remainder of the seasoning blend. Sauté for 1-2 minutes.1 medium yellow onion, diced*, 1 jalapeño, seeds & membranes removed, diced*, 1 can (4 ounces) mild green chiles*, 3 Tablespoons tomato paste, 1 cup white rice*
- Deglaze: Deglaze the pan with the chicken broth, scraping any brown bits off the bottom.2 cups chicken broth*
- Simmer: Bring the mixture to boil. Cover and turn the heat to low. Cook covered for 15 minutes.
- Make the Queso: While the rice cooks, bring the half and half to a light boil in a small saucepan. Add the american cheese and 2 ounces (heaping 1/2 cup) of the colby jack. Stir continuously until melted and smooth. Continue cooking for another 2-3 minutes, stirring continuously. Remove from the heat and set aside until the rice is done.1 cup of half and half*, 8 ounces deli sliced white american cheese*, 6 ounces (1 1/2 cups) colby jack cheese, divided*, 1/2 teaspoon salt
- Assemble: Pour the queso on top of the rice and chicken. Top with the reaiming colby jack cheese.
- Bake: Bake for 5 minutes or until the cheese is melted.cilantro, jalapeño, or red onion
Did you make this recipe? Leave a comment below!
Notes
- Boneless Skinless Chicken Thighs: Stay juicy and flavorful even after baking. Chicken breasts can be used but may be slightly drier.
- Yellow Onion: Adds sweetness and depth. White or red onion will also work, but yellow is the most balanced.
- Jalapeño: Provides mild heat—remove seeds and membranes to keep it family-friendly. Swap with serrano for more heat or poblano for less.
- Mild Green Chiles: Add a touch of smokiness and tang without making the dish too spicy. Use hot green chiles for more kick.
- White Rice: Long grain white rice works best here. Avoid instant or parboiled rice, which cooks faster and may turn mushy. Basmati or jasmine are good substitutes.
- Chicken Broth: Helps cook the rice and infuses it with savory flavor. Vegetable broth or bouillon mixed with water can be used instead.
- Half and Half: Creates a rich and creamy queso without being too heavy. Whole milk or a mix of milk and cream works too.
- White American Cheese: The key to a smooth and creamy queso. Use fresh deli slices for best meltability—Velveeta can work, but the flavor is different.
- Colby Jack Cheese: Adds a gooey, cheesy top layer. Monterey Jack, cheddar, or a Mexican cheese blend can all be used instead.
- Cut the Chicken into Large Chunks: This helps keep it juicy and prevents it from overcooking during the simmer and bake.
- Scrape the Brown Bits: After browning the chicken, be sure to deglaze the skillet well—those bits add tons of savory flavor.
- Don’t Overcook the Queso: Once the cheese is fully melted and smooth, remove it from the heat. Overheating can make it grainy.
Nutrition
Serving: 1serving | Calories: 625kcal | Carbohydrates: 35g | Protein: 40g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 2340mg | Fiber: 2g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
That is a delicious one-pot meal. Love this queso, chicken, and rice combo. My family enjoyed it.
Perfect one pot recipe! Love that there is so much cheese inside! Yum!
Wow, this rice was so tasty and cheesy. I can never have enough one pan dinners and this one is a winner. The family gobbled it up with no complaints.
Such a delicious rice full of flavor and queso!
I could eat Mexican food every night so I love having something that isn’t tacos do out in our weekly rotation! Delish!
How much is a serving? A cup?
The recipe makes 6 servings!
Im a rice person so will give this a go 🙂
Drooling over that sauce and actually the whole dish. This looks like comfort food to me.