Mexican Chicken and Rice Bake Recipe
This Mexican Chicken and Rice Bake is a flavorful one-dish meal featuring tender seasoned chicken breasts baked over a savory mixture of rice, black beans, corn, and salsa, topped with melted cheddar cheese. It’s a comforting and easy recipe perfect for a hassle-free dinner with vibrant Mexican-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken
- 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
Rice Mixture
- 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)
Toppings
- 2 cups freshly shredded cheddar cheese
- Sour cream (for serving)
- Crema or queso (for serving)
- Chopped fresh cilantro (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400° Fahrenheit. Lightly spray a casserole dish with cooking spray to prevent sticking and set it aside for later.
- Season Chicken: Lay the chicken breasts on a cutting board. Season generously with salt and freshly cracked black pepper. Sprinkle ½ tablespoon of taco seasoning over one side of the chicken, flip, and repeat seasoning on the other side. Set the seasoned chicken aside.
- Prepare Rice Mixture: In the greased casserole dish, combine the cooked rice, drained black beans, frozen corn kernels, garlic powder, 1½ cups of salsa, ½ teaspoon salt, and a pinch of black pepper. Stir well to ensure all ingredients are evenly mixed, then spread the mixture evenly across the casserole dish creating a flat layer.
- Assemble Dish: Place the seasoned chicken breasts on top of the rice mixture in the casserole dish. Pour the remaining ½ cup of salsa evenly over the chicken breasts.
- Bake Chicken and Rice: Bake the casserole uncovered in the preheated oven for 30 to 35 minutes, or until the chicken is fully cooked through. Cooking time may vary depending on the thickness of your chicken. Use an instant-read thermometer to ensure the chicken reaches 158° Fahrenheit for safe consumption.
- Add Cheese: Remove the casserole dish from the oven and evenly sprinkle the shredded cheddar cheese over the chicken breasts. Return the dish to the oven and bake uncovered for an additional 4 to 5 minutes, or until the cheese is fully melted.
- Serve: Remove the casserole dish from the oven. Divide the chicken breasts and rice mixture into individual servings. Top each serving with desired accompaniments such as sour cream, crema or queso, and chopped fresh cilantro. Serve warm and enjoy your delicious Mexican Chicken and Rice Bake.
Notes
- You can substitute brown rice for white rice for a nuttier flavor and added fiber.
- The frozen corn can be replaced with fresh corn kernels when in season for a fresher taste.
- Feel free to adjust the amount of taco seasoning to suit your spice preference.
- Use any salsa flavor you enjoy; mild, medium, or spicy will all work well.
- Make sure to rinse the black beans well to reduce sodium if using canned beans.
Keywords: Mexican chicken casserole, chicken and rice bake, baked chicken recipe, Mexican rice and chicken, easy dinner bake
Find it online: https://miarosetti.com/mexican-chicken-and-rice-bake-recipe/
