One-Pot Mexican Chicken and Rice Casserole

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A flavorful one-pot casserole combining tender chicken, seasoned rice, black beans, and vegetables with classic Mexican spices. This Mexican-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, olive oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1, diced medium onion
• 3, minced garlic cloves
• 1 cup, rinsed long grain white rice
• 2 1/2 cups chicken broth
• 1 can (15 oz), drained and rinsed canned black beans
• 1 can (10 oz) diced tomatoes with green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces and cook for 5-6 minutes until browned on all sides but not fully cooked. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 diced medium onion and sauté for 3 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 cup rinsed long grain white rice and toast for 1-2 minutes until slightly opaque. Add 2 1/2 cups chicken broth, 1 can (15 oz) drained and rinsed black beans, 1 can (10 oz) diced tomatoes with green chilies, 1 tsp ground cumin, 1 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper. Return the browned chicken pieces to the pot, stirring to combine.
4. Step 4: Bring mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove from heat and sprinkle 1 cup shredded cheddar cheese evenly over the top. Cover again and let sit for 5 minutes to melt the cheese.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.