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Southwest Chicken and Rice Casserole with Black Beans

A warm, comforting bake that brings together tender chicken, fluffy rice, black beans, and a zesty Southwest-inspired blend of spices. This one-pan casserole is easy to prepare, budget-friendly, and perfect for family dinners or meal prep. Creamy, cheesy, and with a punch of cilantro-lime brightness, it proves that weeknight meals can be both delicious and satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 420 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed from frozen)
  • 1 cup diced tomatoes with green chilies
  • 1 cup salsa
  • 1 cup shredded cheese ( Monterey Jack or cheddar)
  • 1 packet taco seasoning
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • optional cilantro, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. This will help the casserole bake evenly and prevent sticking.
  • In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  • In a separate bowl, combine the uncooked rice, chicken broth, salsa, and taco seasoning. Stir well to distribute the spices evenly.
  • Add the prepared rice mixture to the skillet with onion and garlic. Simmer for 5 minutes to start the cooking process and release some steam before layering in the casserole dish.
  • Spread the rice mixture in the prepared baking dish. Top with shredded chicken, black beans, corn, and the diced tomatoes with green chilies. Gently swirl to distribute ingredients, leaving the top mostly even.
  • Cover the casserole with foil and bake for 25 minutes. Remove the foil, stir gently, and sprinkle the shredded cheese over the top. Return to the oven uncovered for another 10–15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  • Let the casserole rest for 5–10 minutes before serving. Garnish with chopped cilantro if you like a fresh, bright finish.