Mexican Chicken and Rice Bake (Printable)

A comforting one-pan casserole with tender chicken, rice, cheese, and bold Mexican spices.

# 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 your oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine the 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 well.
03 - Pour the mixture evenly into the prepared baking dish.
04 - Nestle the chicken pieces into the rice mixture, spreading them out evenly.
05 - Cover the dish tightly with aluminum foil. Bake for 35 minutes.
06 - Remove foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly and the rice is tender.
07 - Let rest for 5 minutes before serving. Garnish with cilantro, jalapeños, sour cream, and lime wedges if desired.

# Expert Tips:

01 -
  • Everything bakes together in one dish so cleanup is practically nonexistent
  • The rice absorbs all those delicious spices and tomato juices while it cooks
  • You get protein vegetables and carbs all in a single comforting meal
02 -
  • Don't peek under the foil during the first 35 minutes or you'll let out steam that the rice needs to cook properly
  • The dish might look a bit watery before baking but that's exactly what the rice needs to become tender
  • Letting it rest for those 5 minutes makes a huge difference in the final texture
03 -
  • Use freshly shredded cheese instead of pre shredded for the best melting texture
  • If your rice is still slightly crunchy after the initial bake add 2 to 3 tablespoons of water and bake 5 more minutes before adding cheese
  • Place a baking sheet on the rack below to catch any potential bubbling over messes

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