Why You’ll Love This Recipe

Mexican Chicken and Rice Bake is a comforting, all-in-one casserole dish packed with bold flavors, tender chicken, seasoned rice, and melted cheese. It’s a perfect weeknight dinner option that brings together the richness of Mexican spices with hearty, wholesome ingredients. Easy to prepare and even easier to love, this dish will quickly become a family favorite.

ingredients

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

chicken breasts or thighs (boneless, skinless)long-grain white riceoniongarlicbell peppers (red or green)black beanscorncanned diced tomatoes (with green chilies or plain)chicken brothshredded cheddar or Mexican blend cheesesour creamolive oilchili powderground cuminpaprikasalt and pepperfresh cilantro (for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Heat olive oil in a skillet over medium heat. Add diced onions and bell peppers, sauté until softened.

Add minced garlic and cook for another minute.

Stir in the rice and cook for 2-3 minutes, allowing it to lightly toast.

Add in the drained black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Mix well.

Pour the rice mixture into the baking dish.

Place the seasoned chicken pieces on top of the rice mixture.

Cover the dish tightly with foil and bake for 40-45 minutes, or until the chicken is cooked through and the rice is tender.

Remove the foil, sprinkle shredded cheese over the top, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.

Let it rest for 5 minutes, then top with sour cream and fresh cilantro before serving.

Servings and timing

This recipe serves approximately 6 people.Preparation time: 15 minutesCooking time: 50-55 minutesResting time: 5 minutesTotal time: 70-75 minutes

Variations

Use brown rice for a whole-grain option (adjust liquid and cooking time accordingly).

Substitute chicken with ground beef or turkey.

Add jalapeños or hot sauce for extra heat.

Mix in shredded zucchini or spinach for added veggies.

Top with crushed tortilla chips for extra crunch before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave in 1-minute intervals.For longer storage, freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, add it halfway through baking to prevent overcooking.

What type of rice works best?

Long-grain white rice is ideal, but jasmine or basmati can also work.

Can I make this dish ahead of time?

Yes, assemble the dish ahead and refrigerate, then bake when ready.

Is this recipe spicy?

It has mild heat. Adjust spices to your taste.

Can I leave out the beans?

Yes, the dish is still flavorful without them.

Can I use rotisserie chicken?

Yes, but reduce the baking time and add it closer to the end.

Can I add cheese inside the bake?

Absolutely, mix in some before baking for extra cheesiness.

Can I use frozen vegetables?

Yes, thaw them before adding to ensure even cooking.

Do I need to cook the rice first?

No, it cooks in the oven with the rest of the ingredients.

Can I use water instead of chicken broth?

Yes, but the flavor may be less rich.

Conclusion

Mexican Chicken and Rice Bake is the perfect solution for busy nights when you want something hearty, flavorful, and satisfying. With just one pan and plenty of pantry staples, you can bring a delicious Mexican-inspired meal to the table that’s sure to please everyone.