Mexican Chicken and Rice Casserole

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 -6 servings


  • 1 1/2 cups long grain rice
  • 1 Old El Paso Sauce Packet or 3/4 cup any flavor but we use the chipotle
  • 2 1/4 cup water
  • 1 tablespoon brown sugar
  • 2 cups shredded [Taco Meat]
  • 1 can black beans drained
  • 1 cup shredded cheddar cheese

optional toppings

  • sour cream
  • salsa
  • chopped lettuce
  • tomatoes


  • In a rice cooker or sauce pan, add the water, sauce packet, rice and brown sugar.
  • Bring to a boil then turn down to a simmer for about 20 minutes or until done, or follow rice cooker instructions.
  • Heat the oven to 350 degrees.
  • Once you've cooked the chicken using the link above, toss it with the rice and beans and cover with cheese.
  • Bake for 20 minutes or until heated through.


Try tossing in sauteed peppers, corn or topping with fresh guacamole!
Nutrition Facts
Mexican Chicken and Rice Casserole
Amount Per Serving (1 g)
Calories 509
% Daily Value*
Cholesterol 72.2mg24%
Carbohydrates 51.5g17%
Fiber 5.8g24%
Sugar 2.2g2%
Protein 25.2g50%
* Percent Daily Values are based on a 2000 calorie diet.