Mexican Chicken and Rice Bake (Printable)
Tender chicken and fluffy rice baked with bold Mexican spices, vegetables, and melted cheese for a complete crowd-pleasing meal.
# 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
16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Sour cream
19 - Lime wedges
# Directions:
01 - Preheat 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 uncooked rice, diced onion, red bell pepper, corn, black beans, diced tomatoes with chilies including juices, chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
03 - Pour the rice and vegetable mixture evenly into the prepared baking dish, spreading it out into an even layer.
04 - Nestle the bite-sized chicken pieces into the rice mixture, distributing them evenly throughout the dish so they are partially submerged.
05 - Cover the dish tightly with aluminum foil. Bake for 35 minutes, or until rice has absorbed most of the liquid and chicken is beginning to cook through.
06 - Remove foil and sprinkle shredded Mexican cheese blend evenly over the top. Return to oven and bake uncovered for 10-15 minutes, until cheese is melted and bubbly and rice is fully tender.
07 - Let the casserole rest for 5 minutes before serving to allow flavors to meld. Serve hot, garnished with fresh cilantro, sliced jalapeños, sour cream, and lime wedges as desired.
# Cooking Tips:
01 -
- Everything bakes together in one dish so cleanup takes literally minutes
- The rice absorbs all those incredible spices while the chicken stays impossibly tender
02 -
- Once I made the mistake of using brown rice without adjusting the liquid and ended up with crunchy kernels
- The dish needs those full 5 minutes of resting time or the rice will be gummy not fluffy
03 -
- Cover the dish tightly with foil no gaps or the rice will not cook through properly
- Let the cheese bubble and brown slightly it creates those crispy edges everyone fights over