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Mexican Chicken and Rice Bake

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A flavorful and hearty one-dish meal, Mexican Chicken and Rice Bake combines tender chicken, rice, beans, and vegetables with melted cheese and bold seasonings for an easy and satisfying dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 cup long grain white rice, rinsed
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 1/2 cups chicken broth
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 bell pepper, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded Mexican blend cheese
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion and bell pepper for 3-4 minutes.
  3. Add garlic, cumin, chili powder, and smoked paprika; cook for 1 minute.
  4. Add chicken and cook until lightly browned, about 5 minutes.
  5. Stir in rice, diced tomatoes with green chiles, chicken broth, black beans, and corn.
  6. Bring to a simmer, then sprinkle cheese evenly over the top.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes.
  8. Let rest for 5 minutes. Garnish with cilantro and lime wedges before serving.

Notes

  • Use rotisserie chicken for a quicker prep.
  • Jalapeños can be added for extra heat.
  • Substitute brown rice but increase the baking time and broth slightly.
  • Great for meal prep—leftovers reheat well.

Nutrition

Find it online: https://ukfinda.com/mexican-chicken-and-rice-bake/