Mexican Chicken and Rice Bake (Printer-Friendly)

Tender chicken and fluffy rice baked with Mexican spices, cheese, and vegetables for a hearty one-dish meal.

# What You'll Need:

→ Poultry

01 - 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Rice & Grains

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

→ Optional Garnishes

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

# How to Make It:

01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, combine the uncooked rice, onion, red bell pepper, corn, black beans, diced tomatoes with chilies (including juices), chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix thoroughly to distribute spices evenly.
03 - Pour the rice and vegetable mixture evenly into the prepared baking dish, spreading it into an even layer.
04 - Nestle the chicken pieces into the rice mixture, pressing them down slightly so they are partially submerged. Space them evenly across the dish.
05 - Cover the dish tightly with aluminum foil. Bake for 35 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through.
06 - Remove the foil and sprinkle the shredded Mexican cheese blend evenly over the top. Return to the oven and bake uncovered for 10–15 minutes, until the cheese is melted and bubbly and the rice is tender.
07 - Let the dish rest for 5 minutes before serving to allow the flavors to meld. Serve hot, garnished with fresh cilantro, sliced jalapeños, sour cream, and lime wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one dish so you barely have any cleanup afterward
  • The rice absorbs all those beautiful Mexican spices while the chicken stays incredibly juicy
  • It feeds six people comfortably and somehow tastes even better as leftovers the next day
02 -
  • Resist the urge to peek under the foil during the first 35 minutes or you'll let out steam the rice needs to cook properly
  • The rice might look slightly underdone when you first remove the foil, but it will finish perfectly during the cheese phase
  • Using chicken thighs instead of breasts adds extra richness and they're more forgiving if baked a bit longer
03 -
  • If you only have brown rice, increase the broth to 2½ cups and add 20 minutes to the covered baking time
  • For extra depth, sauté the onion and bell pepper in a little oil before mixing them with the other ingredients
  • Letting the dish rest for those full 5 minutes makes serving much neater and helps the flavors settle

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