Mexican Chicken and Rice Bake (Printable Version)
A vibrant casserole featuring tender chicken, rice, and bold Mexican spices with cheese and vegetables.
# What You'll Need:
→ Poultry
01 - 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Rice
02 - 1 cup long-grain white rice, uncooked
→ Vegetables
03 - 1 medium onion, diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen corn kernels
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 can (14.5 oz) diced tomatoes with green chilies, undrained
→ Dairy
08 - 1 ½ cups shredded Mexican cheese blend
→ Liquids
09 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 1 ½ tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp chili powder
13 - 1 tsp garlic powder
14 - ½ tsp salt, plus more to taste
15 - ¼ tsp ground black pepper
→ Garnishes (optional)
16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Sour cream
19 - Lime wedges
# Directions:
01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large bowl, combine the uncooked rice, diced onion, red bell pepper, corn kernels, black beans, diced tomatoes with chilies (including the juices), chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Pour the rice and vegetable mixture evenly into the prepared baking dish, spreading it out to create a uniform layer.
04 - Nestle the seasoned chicken pieces into the rice mixture, pressing them down slightly so they are partially submerged. Space the chicken evenly throughout the dish.
05 - Cover the baking dish tightly with aluminum foil, ensuring the edges are sealed to trap steam. Bake for 35 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through.
06 - Carefully remove the foil and sprinkle the shredded Mexican cheese blend evenly over the entire surface. Return the dish to the oven and bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly and the rice is fully tender.
07 - Remove the dish from the oven and let it rest for 5 minutes to allow the flavors to meld and the temperature to stabilize. Serve hot, garnished with fresh cilantro, sliced jalapeños, sour cream, and lime wedges as desired.
# Expert Hints:
01 -
- Everything cooks in one dish, which means minimal cleanup and maximum flavor infusion
- The rice absorbs all those beautiful spices and tomato juices while it bakes
- It feeds six people comfortably, making it perfect for Sunday supper or meal prep
02 -
- I once skipped the foil cover step and the rice never fully cooked, leaving me with crunchy disappointment
- Using thighs instead of breasts adds more flavor and moisture, plus they're more forgiving if baked a little longer
03 -
- Let the dish rest uncovered for the full 5 minutes before serving, the rice needs this time to firm up slightly
- If you want extra heat, use hot Rotel instead of regular or add a pinch of cayenne with the spices