Name: Taco Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups cooked shredded chicken, I prefer cooked shredded chicken thigh meat; 2 cups instant rice, such as Minute Rice (not long grain rice) (uncooked); 2 cups grated cheddar cheese (divided use); 2 cups your favorite salsa; 1 teaspoon chipotle sauce or minced chipotles (optional); 1 cup sour cream; 2 1/2 tablespoons your favorite taco seasoning; 15 ounce can pinto beans (rinsed and drained); 1 cup sweet corn, frozen or canned; Your favorite Mexican garnishes (such as cilantro, sour cream, salsa, sliced olives, guacamole, etc.)

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Made with uncooked minute rice, corn, pinto beans, rotisserie chicken, and topped with cheese, this tasty Taco Rice Casserole packs a big flavor into an easy-to-make casserole!

Chicken rice taco casserole

So, who’s up for a tasty chicken and rice taco casserole that can be made in a minute? What makes this dish stand out is the chipotle flavors. They offer just enough flavor without the spice.

The only ingredient that has to be cooked before mixing up these casserole ingredients is the chicken. Heck, you don’t even have to cook the rice beforehand!

Combine all the ingredients, spread them into a baking dish and bake. Poof!! You’ve got dinner ready in a flash and your family will be all over it.

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We love all things Mexican in this household, trust me. From Big Bold Beef Carnitas to Taco Pie, to Chicken and Black Bean Enchiladas, we are huge fans!

Originally published on March 16, 2023, and updated with new pictures on February 23, 2025.

A spoon full of chicken taco and rice casserole with pinto beans.

INGREDIENTS

Cooked chicken: I use the meat from a rotisserie chicken to make this a super fast meal but you can substitute cooked chicken breast, pulled pork or shredded roast beef.
Instant rice: Such as Minute Rice or it’s equivalent. Just not long-grain rice since it’s not considered quick-cooking rice.
Shredded cheddar cheese: We use sharp cheddar but mild cheddar works fine, too. You can vary this recipe by swapping out the cheese you use, such as Colby Jack or Monterey Jack.
Salsa: Use the type your family enjoys. Our is always the MILD version because we are weens.
Chipotle sauce or minced chipotles: This ingredient is completely optional in this casserole, but sure does add some nice smokiness to the mix. Chipotles are very hot and smokey, so don’t go crazy unless your really enjoy spicy flavors.
Sour cream: You can use light sour cream, if preferred.
Taco seasoning: Use your favorite blend.
Pinto beans: Substitute chili beans or black beans, if desired. Use what’s in your pantry!
Sweet corn: I usually use frozen sweet corn, but canned corn works fine too, just drain it well.
Your favorite Mexican food garnishes: Cilantro, sour cream, salsa, sliced olives, guacamole, etc.

Step by step instructions

Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick baking spray; reserve.

In a large mixing bowl, combine the chicken, rice, 1 1/2 cups grated cheese, salsa, chipotles, sour cream, taco seasoning, beans, and corn, stirring to combine.

All the ingredients to be mixed in a bowl.

Place this mixture into the prepared baking dish, gently spreading it out. Sprinkle with remaining cheese.

Layered ingredients in a 9X13 casserole.

Cheese layered on raw ingredients for casserole.

Cover the casserole tightly with foil. Bake for 30 minutes on the center oven rack. Remove the foil during the last 10 minutes of the baking time.

Baked Taco Rice Casserole, ready to serve.

Serve casserole topped with your favorite garnishes. Enjoy!

How do I know when the casserole is hot at the center?

Great question! This is important to know since we always want to cook casseroles to a hot and safe internal temperature. After the casserole has baked in the oven for 25-30 minutes, insert the probe of an instant-read meat thermometer into the center to check the temp. The internal temperature at the center should be at least 165 degrees F.

What are chipotles?

So a chipotle is a smoked jalapeno pepper. I certainly don’t have time to be smokin’ any jalapenos, do you? Thankfully for both of us, there’s such a thing as canned chipotles in adobo sauce.

You’ll find these in the Hispanic section of your local grocer and I always keep a couple cans of these in my pantry so I can pull them out and throw those suckers into my food processer and blend them until smooth. Then, I spoon the chipotle/adobo puree into a mason jar and store it in my fridge.

You’ll use it just like any other condiment for all kinds of recipes! It will add not only spiciness to your recipe, but also a lot of smoky goodness, as well. But be careful! Chipotles are HOT. A little goes a long way.

Can I double this recipe?

Sure can. Double the recipe and make two 9×13 pans of casserole.

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