Name: Mexican Chicken and Rice Bake Recipe
Prep time: 15 min
Cook time: PT-491715H53M46S
Total time: PT-491715H53M46S
Cuisine: Mexican
Ingredients: 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced into cutlets; approximately 2-3 pounds total); Salt, to taste; Freshly cracked black pepper, to taste; 1 tablespoon taco seasoning; 2 cups cooked rice (white or brown); 1 15-ounce can black beans (drained, well-rinsed); 1 cup frozen corn kernels; ½ teaspoon salt (more or less to taste); ½ teaspoon garlic powder; 1 16-ounce jar salsa (any flavor, any brand; 2 cups, divided); 2 cups freshly shredded cheddar cheese; Sour cream (for serving); Crema or queso (for serving); Chopped fresh cilantro (for garnish)

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Introduction

This Mexican Chicken and Rice Bake is a flavorful, comforting one-dish meal perfect for busy weeknights. Packed with seasoned chicken, beans, corn, and melty cheese, it’s easy to prepare and always satisfying.

The image shows two enchiladas on a white dish, each enchilada covered with a thick layer of melted yellow and white cheese that is bubbly and slightly browned. The filling inside the enchiladas can be seen with bits of rice and black beans peeking out from underneath the cheese. On top of the cheese, there are small, bright green chunks of fresh avocado and sprinkles of chopped green cilantro scattered evenly. Each enchilada has a dollop of creamy white sour cream placed on it, also garnished with tiny bits of cilantro. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced into cutlets; approximately 2-3 pounds total)
Salt (to taste)
Freshly cracked black pepper (to taste)
1 tablespoon taco seasoning
2 cups cooked rice (white or brown)
1 15-ounce can black beans (drained, well-rinsed)
1 cup frozen corn kernels
½ teaspoon salt (more or less to taste)
½ teaspoon garlic powder
1 16-ounce jar salsa (any flavor, any brand; 2 cups, divided)
2 cups freshly shredded cheddar cheese
Sour cream (for serving)
Crema or queso (for serving)
Chopped fresh cilantro (for garnish)

Instructions

Step 1: Preheat the oven to 400° Fahrenheit. Lightly spray a casserole dish with cooking spray and set aside.
Step 2: Lay the chicken breasts on a cutting board. Season generously with salt and black pepper, then sprinkle ½ tablespoon taco seasoning over one side. Flip and season the other side with the remaining taco seasoning. Set aside.
Step 3: In the greased casserole dish, combine cooked rice, black beans, corn kernels, garlic powder, 1 ½ cups of salsa, ½ teaspoon salt, and black pepper. Stir well to blend all ingredients evenly, then spread the mixture into an even layer reaching all edges of the dish.
Step 4: Place the seasoned chicken breasts on top of the rice mixture. Spoon the remaining ½ cup of salsa over the chicken.
Step 5: Bake uncovered in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through. Cooking time depends on chicken thickness; an instant-read thermometer should register 158° Fahrenheit.
Step 6: Remove the casserole from the oven. Sprinkle the shredded cheddar cheese evenly over the chicken, then return to the oven. Bake uncovered for an additional 4 to 5 minutes, or until the cheese has melted.
Step 7: Take the casserole out of the oven. Divide the chicken breasts and rice mixture into servings. Top with sour cream, crema or queso, and chopped cilantro as desired. Serve warm.

Tips & Variations

For extra flavor, add a diced jalapeño or a pinch of smoked paprika to the rice mixture.
Substitute cooked quinoa or cauliflower rice for a lighter option.
Use a different cheese like Monterey Jack or pepper jack for a creamier or spicier finish.
If you prefer a spicier dish, choose a hot salsa or add chili powder to the seasoning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best results, cover the dish with foil when reheating in the oven to prevent drying out.

How to Serve

The image shows a white rectangular ceramic baking dish filled with three stuffed chicken breasts topped with melted yellow and white cheese, chopped green avocado pieces, and small dollops of white sour cream sprinkled with chopped green cilantro. Underneath the chicken, there is a colorful base made of cooked rice mixed with black beans, yellow corn, and small tomato pieces, all visible around the edges. The casserole dish sits on a wooden table next to some tortilla chips, and the overall backdrop is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

It’s best to use thawed chicken breasts for even cooking. If using frozen, fully thaw before preparing to ensure the chicken cooks through properly.

Can I make this dish ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it. Bake just before serving, adding a few extra minutes to the cooking time if baking from cold.