Mexican Chicken and Rice Bake (Printable)

A vibrant, comforting casserole featuring tender chicken, fluffy rice, and bold Mexican spices, all baked together with cheese and vegetables.

# What You'll 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, combine 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 to distribute spices evenly.
03 - Pour the rice mixture evenly into the prepared baking dish, spreading it into an even 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 until rice has absorbed most of the liquid and chicken is cooked through.
06 - Remove foil and sprinkle shredded Mexican cheese blend evenly over the top. Return to oven and bake uncovered for 10-15 minutes until cheese is melted, bubbly, and beginning to brown slightly.
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 Tips:

01 -
  • Everything cooks together in one dish so cleanup is practically nonexistent
  • The rice absorbs all those beautiful spices while the chicken stays incredibly juicy
  • It feeds six people comfortably and leftovers reheat beautifully for lunch the next day
02 -
  • If youre using brown rice increase the broth to 2 1/2 cups and add 20 minutes to the covered baking time
  • The dish is done when the rice is tender and has absorbed most of the liquid but still looks slightly saucy
  • Chicken thighs will stay juicier than breasts especially if you plan to reheat leftovers
03 -
  • Letting the dish rest covered with foil for those 5 minutes helps the rice finish cooking evenly
  • If the cheese starts browning too quickly tent loosely with foil for the last few minutes of baking

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