Mexican Chicken and Rice Bake (Printable Version)

A comforting baked dish with tender chicken, fluffy rice, and bold Mexican spices.

# What You Need:

→ Poultry

01 - 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Rice & Grains

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

→ Optional Garnishes

16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Sour cream
19 - Lime wedges

# Directions:

01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, combine the 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 evenly distributed.
03 - Pour the rice and vegetable mixture evenly into the prepared baking dish, spreading it out into a uniform layer.
04 - Nestle the chicken pieces into the rice mixture, pressing them down slightly so they are partially submerged. Space the chicken evenly throughout the dish.
05 - Cover the dish tightly with aluminum foil. Bake for 35 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through.
06 - Remove the foil and sprinkle the shredded Mexican cheese blend evenly over the top. Bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly and the rice is tender.
07 - Let the casserole rest for 5 minutes before serving to allow the flavors to meld. Garnish with fresh cilantro, sliced jalapeños, sour cream, and lime wedges if desired.

# Expert Tips:

01 -
  • Everything cooks together in one dish so cleanup is practically nonexistent
  • The rice absorbs all those bold Mexican flavors while it bakes with the chicken
  • It feeds six people without any fancy techniques or expensive ingredients
02 -
  • The rice must be uncooked before baking because it absorbs the broth and tomato juices while cooking
  • Keep that foil tight during the first 35 minutes or the rice wont cook properly
  • If the cheese starts browning too fast tent the dish loosely with foil for the last few minutes
03 -
  • Cut the chicken into uniform pieces so everything finishes cooking at the same time
  • Let the dish rest those 5 minutes before serving so the rice sets up and isnt too loose

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