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.
Servings: 6 people
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
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