Mexican Chicken and Rice Bake (Print View)
Tender chicken and fluffy rice baked with bold Mexican spices, cheese, and vegetables for a comforting one-pan meal.
# Ingredient List:
→ 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:
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, mix uncooked rice, diced onion, red bell pepper, corn, drained 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 cut chicken pieces into the rice mixture, distributing them evenly throughout the dish so they are partially submerged.
05 - Cover the baking dish tightly with aluminum foil. Bake for 35 minutes until the rice has absorbed most of the liquid and chicken is cooked through.
06 - Remove the foil and sprinkle shredded Mexican cheese evenly over the top. Return to the oven and bake uncovered for 10-15 minutes until the cheese is melted and bubbly.
07 - Let the dish rest for 5 minutes before serving to allow the flavors to settle. Serve garnished with fresh cilantro, sliced jalapeños, sour cream, and lime wedges if desired.
# Expert Advice:
01 -
- Everything cooks together in one pan so the rice soaks up all those bold Mexican flavors while you have time to relax
- The cheese topping gets perfectly bubbly and golden, creating that irresistible crispy layer everyone fights over
02 -
- Check that the rice is fully tender before removing the foil or it will finish cooking unevenly
- Using thighs instead of breasts adds extra moisture but may need an extra 5 minutes under the broiler at the end
03 -
- Use hot diced tomatoes instead of regular if your crew loves serious heat
- Grate your own cheese from blocks instead of buying pre-shredded for better melting