Mexican Chicken and Rice Bake (Printable)

Chicken, rice, vegetables, and Mexican spices baked with cheese for a complete, crowd-pleasing meal.

# What You Need:

→ Poultry

01 - 1.5 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 - 1.5 cups shredded Mexican cheese blend

→ Liquids

09 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

10 - 1.5 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp chili powder
13 - 1 tsp garlic powder
14 - 0.5 tsp salt plus more to taste
15 - 0.25 tsp ground black pepper

→ Optional 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 with cooking spray or oil.
02 - In a large bowl, combine the uncooked rice, diced onion, red bell pepper, frozen corn, black beans, diced tomatoes with chilies including juices, chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Mix thoroughly to evenly distribute spices.
03 - Pour the rice and vegetable mixture evenly into the prepared baking dish, spreading it into a uniform layer.
04 - Nestle the chicken pieces into the rice mixture, pressing them down slightly and spreading them out evenly throughout the dish.
05 - Cover the dish tightly with aluminum foil. Bake for 35 minutes to allow rice to absorb liquid and chicken to cook 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 dish rest for 5 minutes before serving to allow flavors to meld. Garnish with fresh cilantro, sliced jalapeños, sour cream, and lime wedges if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one dish so you're not washing three pots afterward
  • The rice absorbs all those spicy tomato juices while it bakes
  • It feeds a crowd and tastes even better as leftovers the next day
02 -
  • Don't skip the resting period or the rice will be too loose and soupy when you scoop it
  • If the rice still has a slight crunch after the initial 35 minutes, cover it back up and bake another 5 to 10 minutes before adding cheese
  • The dish continues cooking after you remove it from the oven, so pulling it when the cheese is just melted is perfect
03 -
  • Use chicken thighs instead of breasts if you want extra juiciness since they withstand baking better
  • Let the dish sit uncovered for the last 5 minutes of baking if you want a slightly crisped cheese crust

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