Mexican Chicken and Rice Bake Recipe

The Mexican Chicken and Rice Bake is a hearty, flavorful, and satisfying dish that’s perfect for family dinners, meal prep, or gatherings. This casserole combines tender chicken, fluffy rice, vibrant veggies, and bold Mexican spices, all topped with gooey melted cheese. It’s a one-dish wonder that’s simple to prepare, easy to customize, and guaranteed to impress.

Whether you’re looking for a comforting weeknight meal or something special for a potluck, this recipe ticks all the boxes. With minimal prep and cleanup, it’s perfect for busy schedules while still delivering maximum flavor.

Why You’ll Love This Recipe

1. Easy to Make: With simple ingredients and straightforward steps, this dish is perfect for beginners and seasoned cooks alike.
2. One-Dish Meal: Everything cooks together in one baking dish, minimizing cleanup.
3. Bursting with Flavor: The combination of spices, fresh ingredients, and cheesy goodness makes this dish irresistible.
4. Customizable: Add your favorite vegetables, adjust the spice level, or swap out the protein for your own twist.
5. Great for Meal Prep: This casserole reheats beautifully, making it ideal for leftovers or weekly meal prep.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Cook the Rice: Prepare 2 cups of rice according to the package instructions. You can use leftover rice to save time. Fluff with a fork and set aside.
2. Prep the Chicken: If using raw chicken, cut it into bite-sized pieces or shred it if cooked. Season lightly with salt, pepper, and a sprinkle of chili powder.
3. Chop the Veggies: Dice the onion, bell pepper, and any other vegetables you’re adding.

Step 2: Cook the Chicken and Veggies

1. Sauté the Chicken: Heat a skillet over medium heat with a splash of olive oil. Add the chicken and cook until lightly browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
2. Cook the Vegetables: In the same skillet, sauté the diced onion and bell pepper until softened, about 3-5 minutes. Add the corn and stir until heated through. Remove from heat.

Step 3: Make the Sauce

1. In a mixing bowl, combine the enchilada sauce, sour cream, ground cumin, chili powder, paprika, and garlic powder. Whisk until smooth. Adjust seasoning with salt and pepper to taste.

Step 4: Assemble the Casserole

1. Layer the Ingredients: Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer the ingredients as follows:
   • A thin layer of the sauce at the bottom.
   • Spread the cooked rice evenly.
   • Add the black beans, sautéed veggies, and cooked chicken.
   • Pour the sauce evenly over the layers.
   • Top with shredded cheese.
2. Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
3. Uncover and Broil: Remove the foil and broil for an additional 5 minutes, or until the cheese is melted and bubbly with golden edges.

Step 5: Garnish and Serve

1. Add Fresh Toppings: Sprinkle chopped cilantro, sliced jalapeños, and diced avocado on top for added flavor and texture. Serve with lime wedges on the side for a zesty kick.
2. Serve Hot: Dish out generous portions and enjoy your delicious Mexican Chicken and Rice Bake!

Tips for Success

1. Use Leftovers: This recipe is a great way to use up leftover chicken, rice, or vegetables.
2. Don’t Overcook: Ensure the casserole doesn’t dry out by sticking to the recommended baking time. The foil keeps the moisture in while the broiling step adds a nice crispy topping.
3. Adjust Spice Level: If you prefer a milder dish, use mild enchilada sauce and skip the jalapeños. For extra heat, add cayenne pepper to the sauce or sprinkle crushed red pepper flakes over the cheese.
4. Cheese Variety: Feel free to experiment with cheeses. Pepper Jack adds a spicy kick, while smoked cheddar offers a smoky depth.

Variations

1. Vegetarian Option: Skip the chicken and double up on the black beans and veggies. You can also add roasted sweet potatoes or zucchini for a hearty meatless version.
2. Beef or Turkey: Replace chicken with ground beef or turkey for a different protein option. Cook and season the meat before layering it into the casserole.
3. Quinoa or Cauliflower Rice: Swap the white rice for quinoa or cauliflower rice for a healthier, low-carb alternative.
4. Creamy Twist: Stir cream cheese or a can of cream of chicken soup into the sauce for an even creamier casserole.
5. Taco-Inspired: Add crushed tortilla chips on top before baking for a crunchy, taco-style casserole.

Serving Suggestions

Pair this dish with simple sides or enjoy it as a standalone meal. Here are a few ideas:

1. Fresh Salad: A side of fresh greens with a lime-cilantro dressing complements the rich flavors of the casserole.
2. Tortilla Chips: Serve with chips and guacamole or salsa for dipping.
3. Mexican Street Corn: Elote-style corn on the cob is a perfect side dish.
4. Beverages: Pair with a refreshing margarita, iced tea, or a glass of cold beer.

Conclusion

This Mexican Chicken and Rice Bake is a celebration of bold flavors, simple ingredients, and satisfying textures. Whether you’re feeding a family, entertaining guests, or meal-prepping for the week, this recipe delivers on taste and convenience. Customize it to your liking, serve it with your favorite toppings, and enjoy the comforting flavors of this delicious dish. It’s sure to become a staple in your recipe rotation!

Yield: 6

Mexican Chicken and Rice Bake Recipe

Print

The Mexican Chicken and Rice Bake is a hearty, flavorful, and satisfying dish that's perfect for family dinners, meal prep, or gatherings. This casserole combines tender chicken, fluffy rice, vibrant veggies, and bold Mexican spices, all topped with gooey melted cheese. It's a one-dish wonder that’s simple to prepare, easy to customize, and guaranteed to impress.

Prep Time 15 minutes

Cook Time 40 minutes

Ingredients

• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 2 cups cooked and shredded chicken breast
• 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 packet taco seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder (optional, for extra spice)
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

1. Prepare the Rice

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or baking dish, combine the uncooked rice and chicken broth. Stir well.

2. Add Chicken and Seasoning

1. Layer the shredded chicken evenly over the rice.
2. In a separate bowl, mix the diced tomatoes, black beans, corn, taco seasoning, garlic powder, onion powder, and chili powder. Spread this mixture evenly over the chicken.

3. Bake the Dish

1. Cover the skillet or baking dish tightly with aluminum foil.
2. Bake in the preheated oven for 30-35 minutes, or until the rice is fully cooked and tender.

4. Add the Cheese

1. Remove the foil and sprinkle the shredded Mexican cheese blend evenly over the top.
2. Return to the oven and bake, uncovered, for another 5-10 minutes, or until the cheese is melted and bubbly.

5. Garnish and Serve

1. Remove the dish from the oven and let it cool slightly.
2. Garnish with fresh cilantro if desired and serve hot.

Notes

• Make it Spicy: Add diced jalapeños or a splash of hot sauce for an extra kick.
• Rice Tip: Ensure the rice is fully submerged in the liquid before baking to prevent uneven cooking.
• Cheese Options: Swap the Mexican blend for cheddar, Monterey Jack, or pepper jack for a different flavor.