Mexican Chicken and Rice Bake (Print Version)
Tender chicken and rice baked with Mexican spices, vegetables, and melted cheese for a complete, hearty 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 (optional)
16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Sour cream
19 - Lime wedges
# Preparation Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine uncooked rice, onion, red bell pepper, corn, black beans, diced tomatoes with chilies (with juices), chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix thoroughly.
03 - Pour mixture evenly into prepared baking dish.
04 - Nestle chicken pieces into rice mixture, distributing evenly throughout.
05 - Cover dish tightly with aluminum foil. Bake for 35 minutes.
06 - Remove foil, sprinkle shredded cheese evenly over top, and bake uncovered for 10–15 minutes until cheese is melted and bubbly and rice is tender.
07 - Let rest for 5 minutes before serving. Garnish with cilantro, jalapeños, sour cream, and lime wedges if desired.
# Expert Advice:
01 -
- Everything cooks in one dish so you can relax while the oven does the work
- The rice absorbs all those bold Mexican flavors making every bite incredible
- Leftovers reheat beautifully for lunch the next day
02 -
- Don't skip covering with foil at first or the rice will dry out before it fully cooks
- The dish is done when rice is tender and most liquid has been absorbed
- If using brown rice increase broth and add 20 minutes covered baking time
03 -
- Cut your chicken into uniform pieces so everything cooks evenly
- Let the dish rest those 5 minutes or the rice will be too loose