Go Back
A bowl of taco chicken rice casserole with a fork in it.
Print Pin
5 from 2 votes

Stovetop Taco Chicken and Rice Casserole

Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 bowls
Calories 272kcal
Author Kristine Underwood

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.
  • Add the garlic and cook for 30–60 seconds, just until fragrant.
  • Stir in the shredded chicken, taco seasoning, salt, and pepper. Let it cook for about a minute to coat everything and bloom the spices.
  • Pour in the chicken broth, tomato sauce, salsa, and beans. Stir to combine and bring the mixture to a boil.
  • 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.
  • Remove from heat, sprinkle the cheese evenly over the top, and cover again for 2–3 minutes, until melted.
  • 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 bowl | Calories: 272kcal | Carbohydrates: 31g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1145mg | Potassium: 532mg | Fiber: 2g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 1mg