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

→ Garnishes (optional)

16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Sour cream
19 - Lime wedges

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large mixing bowl, combine uncooked rice, diced onion, red bell pepper, corn, drained black beans, diced tomatoes with chilies including juices, chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir thoroughly until all spices are evenly distributed.
03 - Pour the rice and vegetable mixture evenly into the prepared baking dish, spreading it out to create a uniform layer.
04 - Nestle the chicken pieces into the rice mixture, pressing them down slightly so they are partially submerged. Distribute evenly throughout the dish.
05 - Cover the baking dish tightly with aluminum foil, sealing the edges to trap steam. Bake for 35 minutes to allow rice to absorb liquid and chicken to cook through.
06 - Remove foil carefully to avoid steam burns. Sprinkle shredded Mexican cheese blend evenly over the entire surface. Return to oven uncovered and bake for 10-15 minutes until cheese is melted and bubbly with golden spots.
07 - Let the casserole rest for 5 minutes before serving to allow flavors to meld and make portioning easier. Garnish with fresh cilantro, sliced jalapeños, sour cream, and lime wedges if desired.

# Insider Tips:

01 -
  • Everything bakes in one dish so cleanup is absolutely minimal
  • The rice absorbs all those delicious Mexican spices while cooking
  • Its a complete meal with protein, vegetables, and carbs together
02 -
  • Do not lift the foil during the first 35 minutes or youll lose the steam needed to cook the rice properly
  • The rice should be tender when you remove the foil, if not cover and bake 5 to 10 minutes longer
  • Letting it rest before serving is crucial as the rice continues to absorb remaining liquid
03 -
  • Use hot Rotel diced tomatoes with chilies if you want to turn up the heat level
  • A squeeze of fresh lime right before serving brightens all the rich, warm spices

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