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Mexican Rice Casserole

Prep time 15 mins
Cook time 45 mins

6 Servings; serving size 1-cup

Give leftover chicken new life with this easy-to-make Mexican Rice Casserole. Start with Zatarain’s Black Beans and Rice and mix in chicken, corn, salsa and cilantro. Top with cheddar cheese and tortilla chips – all the ingredients your family loves.


  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1/2 teaspoon minced garlic
  • 2 3/4 cups water
  • 1 package ZATARAIN'S® Black Beans and Rice
  • 2 cups shredded cooked chicken
  • 1/2 cup frozen corn, thawed
  • 1/2 cup salsa
  • 2 tablespoons chopped cilantro
  • 1 cup shredded Cheddar cheese
  • 1 cup broken tortilla chips

Nutrition Information

  • calories 378
  • sodium 1039 mg
  • fat 14 g
  • carbohydrate 39 g
  • cholesterol 56 mg
  • protein 24 g
  • fiber 4 g

How to Make It

  1. Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add water; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.

  2. Preheat oven to 400°F. Add chicken, corn, salsa and cilantro to rice mixture; mix well. Spoon into 2-quart baking dish. Cover with foil.

  3. Bake 10 minutes. Remove foil. Sprinkle evenly with cheese and chips. Bake 5 minutes longer or until cheese is melted.