Mexican Chicken and Rice Bake (Print Version)

Tender chicken and fluffy rice baked with bold Mexican spices, cheese, and vegetables for a complete, comforting meal.

# 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

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

# How-To Steps:

01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine the uncooked rice, onion, red bell pepper, corn, black beans, diced tomatoes with chilies with juices, chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix well.
03 - Pour the mixture evenly into the prepared baking dish.
04 - Nestle the chicken pieces into the rice mixture, spreading them out evenly.
05 - Cover the dish tightly with aluminum foil. Bake for 35 minutes.
06 - Remove foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly and the rice is tender.
07 - Let rest for 5 minutes before serving. Garnish with cilantro, jalapeños, sour cream, and lime wedges if desired.

# Expert Tips:

01 -
  • Everything bakes in one dish so cleanup is practically nonexistent
  • The rice absorbs all those delicious spices while the chicken stays incredibly juicy
  • It feeds a crowd and tastes even better as leftovers the next day
02 -
  • Do not lift the foil during the first 35 minutes or you will release the steam the rice needs to cook
  • If your chicken pieces are very large, cut them smaller or they will not finish cooking at the same time as the rice
  • The dish is done when the rice is tender and most of the liquid has been absorbed
03 -
  • If using chicken thighs instead of breasts, trim excess fat to prevent the dish from becoming too greasy
  • A glass baking dish lets you monitor the browning on the bottom better than metal

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