Mexican Chicken and Rice Bake (Printable Version)
Tender chicken and fluffy rice baked with bold Mexican spices, vegetables, and melted cheese for a complete crowd-pleasing meal.
# What You 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
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, mix 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 until well combined.
03 - Pour the rice and vegetable mixture evenly into the prepared baking dish, spreading it out to create an even layer.
04 - Nestle the seasoned chicken pieces into the rice mixture, distributing them evenly throughout the dish.
05 - Cover the baking dish tightly with aluminum foil. Bake for 35 minutes or until rice has absorbed most of the liquid and chicken is cooked through.
06 - Remove the 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 with light golden spots.
07 - Let the casserole rest for 5 minutes to allow the flavors to meld and the rice to set. Garnish with fresh cilantro, sliced jalapeños, sour cream, and lime wedges as desired before serving.
# Expert Tips:
01 -
- Everything cooks in one dish so you get all those mingled flavors without spending hours at the sink
- The rice absorbs all those spices and tomato juices while the chicken stays impossibly tender
02 -
- Dont lift the foil during that initial 35 minutes or you'll release the steam that's cooking the rice
- If the rice still has a bit of crunch when you remove the foil, leave the dish uncovered for an extra 5 to 10 minutes and it'll finish cooking
03 -
- Cut your chicken into slightly larger pieces than you think you need—they shrink as they cook
- If you have time, let the spice mixture sit with the tomatoes for 10 minutes before mixing everything together