Spicy Mexican Chickpea and Rice Casserole
Food Tidbits

Spicy Mexican Chickpea and Rice Casserole

Having lived in South Texas most my life, Mexican food is a must. (At least once a week!)  I was craving something spicy and Mexican food-like, so I raided my pantry and found some chickpeas. I love chickpeas because they are high in protein and so versatile in food preparation. So I modified my version of my standard Mexican casserole dish and came up with this spicy and protein packed casserole. Enjoy!

Note*  My husband could not quit eating it!

Spicy Mexican Chickpea and Rice Casserole

This is a spicy casserole that uses chickpeas as the protein. Packed with loads of flavor. Low in calories and fat. A great healthy side or main dish.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 210 kcal
Author atteberryr


  • 2 tbsp Olive oil extra virgin
  • 2 cloves Garlic minced
  • 1/2 tbsp Smoked paprika
  • 1 tsp Cumin powder
  • 1/4 tsp Cayenne pepper
  • 1 Onion chopped
  • 1 package Instant rice uncooked
  • 1 can Rotel
  • 1 can Cream of Mushroom Soup
  • 2 tbsp Cilantro chopped (Can use parsley)
  • 1 cup Shredded Sharp Cheddar Cheese
  • 4 each White Corn Tortillas
  • 2 tbsp Light Sour Cream
  • 1 tsp Salt and Pepper add extra as needed
  • 1 can Chickpeas drained and rinsed


  1. Prep your ingredients. Mince your garlic and chop your onions. Chop some cilantro for garnish.  

  2. Heat your olive oil in a large skillet over Medium High Heat. Add your onions. Add your cumin, cayenne, paprika, salt and pepper to the oil and onions and cook for around 3 minutes. Add the garlic and cook for another minute or so. Remove from heat. 

    Spicy Mexican Chickpea and Rice Casserole
  3. In a separate mixing bowl put your rotel, cream of mushroom soup, sour cream, instant rice and drained chickpeas. Add the onions and garlic to this mixture. Stir well. 

  4. Add 1/2 a cup of the cheese to this mixture. Stir well. Add any additional salt and pepper. 

  5. Pour half of this mixture into the bottom of a small casserole dish. ( I used a 8x9 small pyrex casserole dish)

    Spicy Mexican Chickpea and Rice Casserole
  6. Use the four corn tortillas and create a layer by placing them on top of the casserole mixture. Top with a little cheese. 

  7. Pour the other half of your casserole mixture on top of the corn tortillas. Smooth out with a spoon. Sprinkle the rest of your cheese. Cover with foil. Bake at 350 degrees for around 35 minutes, or until hot and bubbly. 

    Spicy Mexican Chickpea and Rice Casserole
  8. Take your casserole out of the oven. Let it sit and cool off. Sprinkle chopped cilantro over the top and serve with fresh tortillas and guacamole. Enjoy!!! 

    Spicy Mexican Chickpea and Rice Casserole

Recipe Notes

Use 1/8 tsp of cayenne if you want this dish less spicy. 

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