Comfort food meet Mexican food. I’ve always had a huge soft spot for “Mexican comfort food” (which I’ve made a thing now). Not the complicated, cook all-day kind though. The simple, flavorful, throw-it-together kind that somehow always hits exactly right.

This stovetop taco chicken and rice casserole is one of those dinners. In fact we love it so much, I make on a weekly basis. Everything cooks in one big pot and it’s flavorful and filling without being heavy. It’s really so good (and it’s something everyone here will eat without commentary, and that’s really saying something, haha).

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Ingredient Notes

• This recipe is perfect for using up leftover chicken, shredded chicken breasts, thighs, or rotisserie all work well. Breasts are leaner and a bit lighter, while thighs and rotisserie add more richness and flavor. Just make sure the chicken is shredded so it mixes evenly throughout the casserole.
• Use white jasmine rice for the best texture. It cooks up soft and fluffy right in the pot, no need to pre-cook.
• Use your favorite taco seasoning, store-bought or homemade. The salt levels cab vary, so adjust to taste if needed.
• Black, pinto, or even chili beans in sauce work great, use what you have. Just rinse and drain to keep the flavor clean (unless it’s the chili beans, then toss the whole can in, just trust me).
• Use a salsa you actually like, since it’s one of the primary flavors. The thicker the better too, so it doesn’t water everything down.
• You can use any cheese you’d like. Cheddar keeps it classic, but really anything melty works (Monterey Jack, Colby Jack, pepper Jack etc.).
• Top this casserole with shredded lettuce, avocado, sour cream, green onions, tortilla chips, or whatever you’d normally throw on a chicken taco. Anything goes.

Step-By-Step Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 4–5 minutes, until softened and translucent.
2. Add the garlic and cook for 30–60 seconds, just until fragrant.
3. Stir in the shredded chicken, taco seasoning, salt, and pepper. Let it cook for about a minute to coat everything and bloom the spices.
4. Pour in the chicken broth, tomato sauce, salsa, and beans. Stir to combine and bring the mixture to a boil.
5. Once boiling, stir in the uncooked rice. Cover, reduce the heat to low, and let it simmer for 18–20 minutes, until the rice is tender and the liquid is absorbed. Try to keep stirring to a minimum, just a quick check halfway through to prevent sticking.
6. Remove from heat, sprinkle the cheese evenly over the top, and cover again for 2–3 minutes, until melted.
7. Spoon into bowls and top with shredded lettuce, avocado, sour cream, or whatever you have on hand. Serve with corn chips on the side (or on top, if that’s your jam).

6 Quart Dutch Oven

Perfect for one-pot dinners this Dutch oven holds heat well and cooks evenly. It’s sturdy and easy to clean.

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Recipe Tips & Notes

• If you don’t have leftover chicken, you can cook 2 chicken breasts or 3–4 chicken thighs in the Crock-Pot with a splash of chicken broth for 2–3 hours on high (or about 6 hours on low) until tender and easy to shred.
• Cold chicken straight from the fridge can make everything harder to mix evenly. Let it sit out for a bit or warm it slightly before adding it to the pot.
• Once the rice is in, try not to stir too much. A quick check halfway through is fine, but leaving it alone helps the rice cook up soft instead of mushy.
• Keep the heat low while it simmers. If it’s too high, the bottom can cook faster than the rice absorbs the liquid.
• Add the cheese at the very end of cooking if you want it melted but not overcooked or greasy.
• If the mixture looks a little thick toward the end, just stir in a splash of chicken broth to loosen it up.
• Taste before serving and adjust as needed. A pinch of salt or a little more salsa usually does the trick.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. It’s one of those meals that’s just as good the next day (arguably better), especially once everything has had time to settle together. To reheat, warm it on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. Add a splash of broth or water to loosen it back up as it heats.

For larger portions, cover and reheat in the oven at 325°F until hot. Add a splash of chicken broth or water before reheating to keep the rice from drying out. If you do end up with extra, here’s exactly how I use leftovers so they actually get eaten.

To freeze this taco chicken casserole, let it cool completely, then transfer to a freezer-safe container or portion it into smaller containers for easy meals later. Freeze for up to 2–3 months. When you’re ready to use it, thaw overnight in the refrigerator and reheat with a splash of broth or water to bring it back to life.

Stovetop Taco Chicken and Rice Casserole

By: Kristine Underwood

This stovetop taco chicken and rice casserole is a one-pot dinner made with shredded chicken, rice, beans, and a simple taco-seasoned sauce. It cooks together right on the stovetop and is topped with melted cheese for an easy, filling meal.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Mexican

Servings 6 bowls

Calories 272 kcal

Equipment

• 1 Dutch oven

Ingredients

• 2 chicken breasts (shredded or approximately 2 cups of shredded rotisserie chicken)
• 1 tsp olive oil
• 1 yellow onion (diced)
• 2 tsp minced garlic (or 2 cloves of garlic, minced or 1/2 tsp dried garlic)
• 2 TBS taco seasoning
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 1/2 cup chicken broth
• 1 cup white Jasmine rice (uncooked)
• 1 can beans (black or pinto, rinsed and drained)
• 8 ounces tomato sauce
• 1/2 cup salsa
• 1/2 cup cheddar cheese (shredded)

Instructions

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 4–5 minutes, until softened and translucent.
  1 yellow onion, 1 tsp olive oil
• Add the garlic and cook for 30–60 seconds, just until fragrant.
  2 tsp minced garlic
• Stir in the shredded chicken, taco seasoning, salt, and pepper. Let it cook for about a minute to coat everything and bloom the spices.
  2 chicken breasts, 2 TBS taco seasoning, 1 tsp sea salt, 1/2 tsp pepper
• Pour in the chicken broth, tomato sauce, salsa, and beans. Stir to combine and bring the mixture to a boil.
  1 1/2 cup chicken broth, 1 can beans, 8 ounces tomato sauce, 1/2 cup salsa
• Once boiling, stir in the uncooked rice. Cover, reduce the heat to low, and let it simmer for 18–20 minutes, until the rice is tender and the liquid is absorbed. Try to keep stirring to a minimum—just a quick check halfway through to prevent sticking.
  1 cup white Jasmine rice
• Remove from heat, sprinkle the cheese evenly over the top, and cover again for 2–3 minutes, until melted.
  1/2 cup cheddar cheese
• Spoon into bowls and top with shredded lettuce, avocado, sour cream, or whatever you have on hand. Serve with corn chips on the side (or on top).
• Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Notes

• If you don’t have leftover chicken, you can cook 2 chicken breasts or 3–4 chicken thighs in the Crock-Pot with a splash of chicken broth for 2–3 hours on high (or about 6 hours on low) until tender and easy to shred.
• Cold chicken straight from the fridge can make everything harder to mix evenly. Let it sit out for a bit or warm it slightly before adding it to the pot.
• Once the rice is in, try not to stir too much. A quick check halfway through is fine, but leaving it alone helps the rice cook up soft instead of mushy.
• Keep the heat low while it simmers. If it’s too high, the bottom can cook faster than the rice absorbs the liquid.
• Add the cheese at the very end of cooking if you want it melted but not overcooked or greasy.
• If the mixture looks a little thick toward the end, just stir in a splash of chicken broth to loosen it up.
• Taste before serving and adjust as needed. A pinch of salt or a little more salsa usually does the trick.
• Top with shredded lettuce, avocado, sour cream, green onions, tortilla chips, or whatever you’d normally throw on a chicken taco.

Nutrition

Serving: 1 bowlCalories: 272kcalCarbohydrates: 31gProtein: 22gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 59mgSodium: 1145mgPotassium: 532mgFiber: 2gSugar: 3gVitamin A: 465IUVitamin C: 6mgCalcium: 99mgIron: 1mg