This one-pot meal uses sweet potato for extra creaminess in an easy gluten-free dinner for busy weeknights!
My partner will sometimes bring home Mexican takeout after a long day. I’m always happy to get out of cooking dinner, but restaurant food gets to be a bit much—both in terms of money and calories! When I’m craving that spiciness, but I don’t have a ton of time or energy, this chicken Mexican rice casserole swoops in to save the day.
I can get the whole thing put together in 10 minutes. Then I’m free to do whatever while it bakes for an hour. That’s plenty of time for both of us to switch from work mode to relaxation mode. Once we sit down to eat, we’re ready to fully enjoy the savory array of salty and spicy flavors. I love how you get chicken, rice, veggies, and cheese in every bite. And we both like a little heat, so pickled jalapeños are the go-to garnish for us. They make a nice counterpoint to the bright, fresh taste of cilantro.
I can even share this dish with my gluten-free niece! It’s such a fast, easy, wholesome, one-pan meal that it’s become part of our weekly rotation. And I look forward to it every time!
Is This Chicken Mexican Rice Casserole Healthy?
This casserole is a balanced and nutrient-dense meal that’s filling and satisfying with a strong nutritional profile. It’s high in lean protein from the ground chicken, while the brown rice and sweet potato add complex carbs and fiber. The spinach, sweet potato, and salsa contribute vitamins A and C, potassium, and antioxidants. The dish has moderate amounts of fat and sodium. Plus, it’s a naturally gluten-free dish, making it a healthy choice for most well-balanced diets.
To make this casserole vegetarian-friendly, swap the ground chicken for a can of pinto beans, use a plant-based cheese substitute and vegetable-based broth, and add mushrooms to keep the protein levels up and maintain a nice texture.
The Endless Variety Of Salsa
A staple in Mexican and Latin American cuisine, salsa is far more than just a dip for chips—it’s a versatile, flavorful condiment with ancient roots and endless variations. The origins of salsa trace back to the Aztecs, Incas, and Mayans, who combined tomatoes, chilies, and squash seeds to create early versions of this now-iconic sauce. The word salsa simply means “sauce” in Spanish and was first recorded in the 1500s after the Spanish conquest of Mexico. You can find an endless variety of salsas on your grocery store’s shelves—but a homemade salsa is super easy and would add a bit of personal flair to your chicken Mexican rice casserole. You could go with something classic, like this Salsa Roja Recipe, make your own version of salsa verde with this Tomatillo Salsa recipe; or really crank up the heat with this Jalapeño Salsa recipe. Yearning for a fresh summer vibe in your casserole? Consider this colorful Corn Salsa to add more veggies and flavor!
How Do I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 5 days. To freeze, let the casserole cool completely, then transfer to a freezer-safe container or wrap tightly with foil. It will keep in the freezer for up to 3 months. Let thaw overnight in the fridge. Reheat individual portions in the microwave for 2–3 minutes—or a larger amount in a 350°F oven, covered with foil, for 20–30 minutes until warmed through. For a crispier top, uncover for the last 5–10 minutes of baking.
Serving Suggestions
This chicken Mexican rice casserole is a satisfying meal all by itself. But it also pairs well with veggie-rich sides, like Air-Fryer Zucchini And Squash or a light Cucumber And Tomato Salad (With Onions). You could serve it alongside more of your homemade salsa and homemade Baked Plantain Chips or Fried Tortilla Chips for dipping. Finish with Sopapillas for a sweet Mexican-inspired feast!
Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound extra-lean ground chicken or turkey
- 2 1/2 cups reduced-sodium chicken broth
- 1 cup brown rice
- 1 cup mashed sweet potato from a medium baked sweet potato
- 3/4 cup salsa of choice
- Pinch of salt and pepper
- 4 cups fresh spinach roughly chopped
- 1/2 cup reduced-fat Mexican cheese blend
- Cilantro for garnish
Instructions
- Heat the olive oil over medium heat in a large, oven-safe skillet. Add the chicken and cook until golden brown while breaking into small pieces, about 5 minutes.
- Stir in the chicken broth, rice, sweet potato, salsa, salt, and pepper until well combined. Turn the heat to high and bring the mixture to a boil. Let boil for 2 minutes.
- Reduce the heat to low, cover the skillet, and cook until the water is absorbed and the rice is tender, about 1 hour.
- Stir in the spinach. Cover and cook until wilted, about 2 minutes. Sprinkle the cheese on top. Cover and cook until the cheese melts, about an additional 1-2 minutes.
- Garnish with cilantro and serve immediately.
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