Mexican Chicken and Rice Bake

A flavorful and comforting one-dish meal, Mexican Chicken and Rice Bake combines tender chicken, zesty salsa, black beans, corn, and cheese baked together with perfectly seasoned rice. It’s hearty, wholesome, and easy to make—perfect for busy weeknights.

Why You’ll Love This Recipe

• One-pan convenience with minimal cleanup
• Full of bold Mexican-inspired flavors
• Customizable with your favorite ingredients
• Perfect for meal prep and freezer-friendly
• Kid-friendly and satisfying for the whole family

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Uncooked long-grain rice
• Boneless, skinless chicken breasts, cut into bite-size pieces
• Chicken broth
• Salsa or diced tomatoes with green chiles (like Rotel)
• Black beans, drained and rinsed
• Corn (canned or frozen)
• Onion, chopped
• Bell pepper, chopped
• Garlic, minced
• Taco seasoning or a mix of chili powder, cumin, salt, and pepper
• Shredded cheese (cheddar or Mexican blend)
• Optional toppings: sour cream, chopped cilantro, avocado, or lime wedges

Directions

1. Preheat the oven to 400°F (200°C).
2. In a greased 9×13 inch baking dish, combine uncooked rice, chicken pieces, black beans, corn, onion, bell pepper, garlic, salsa, chicken broth, and taco seasoning. Stir well.
3. Cover the dish tightly with aluminum foil.
4. Bake for about 35 minutes, or until the chicken is cooked through and the rice is tender.
5. Remove foil, stir gently, top with shredded cheese, and return to oven uncovered for 10–15 minutes until cheese is melted and bubbly.
6. Let stand for 5 minutes before serving. Garnish with desired toppings.

Servings and timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 45–50 minutes
• Total time: 1 hour

Variations

• Use chicken thighs for more flavor and moisture
• Swap salsa for enchilada sauce for a different twist
• Add chopped jalapeños for heat or green chiles for extra zest
• Make it vegetarian by omitting chicken and using vegetable broth
• Use quinoa or cauliflower rice for a healthier base

Storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F until warmed through
• Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating

FAQs

Can I use pre-cooked chicken?

Yes, just reduce the baking time by 10–15 minutes and make sure the chicken is heated through before serving.

What kind of rice works best?

Long-grain white rice is ideal. Brown rice takes longer to cook and may require more liquid.

Can I add more vegetables?

Absolutely—zucchini, mushrooms, spinach, or diced tomatoes all work well.

Is this dish spicy?

That depends on your salsa or Rotel—choose mild, medium, or hot based on your preference.

Can I prepare this ahead of time?

Yes, you can assemble the dish up to 24 hours in advance, refrigerate it, and bake it when ready.

How do I prevent the rice from being undercooked?

Make sure to tightly cover the dish with foil and bake long enough for the rice to absorb all the liquid.

What cheese melts best?

Cheddar, Monterey Jack, or Mexican cheese blends melt beautifully and add great flavor.

Can I make it dairy-free?

Yes, simply omit the cheese or use a dairy-free cheese alternative.

How can I make it gluten-free?

Ensure all ingredients, especially taco seasoning and broth, are labeled gluten-free.

What should I serve with it?

It pairs well with a green salad, tortilla chips, guacamole, or fresh fruit.

Conclusion

Mexican Chicken and Rice Bake is a simple yet satisfying dish full of bold, comforting flavors. It’s an easy way to feed a crowd, prep meals for the week, or enjoy a wholesome dinner with minimal effort. With so many ways to customize it, this recipe is sure to become a staple in your kitchen.

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