Name: Mexican Chicken and Rice Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 yellow onion, diced; 1 red bell pepper, diced; 2 cloves garlic, pressed; 6 bone-in chicken thighs (skin removed); 2 tablespoons taco seasoning; 1 can black beans, drained and rinsed; 1 1/2 cups long grain white rice, uncooked; 1 cup shredded cheddar cheese; 2 tablespoons butter; 2.5 cups chicken broth, very hot; 12 ounces prepared salsa; Pico de Gallo; Cilantro; Optional: sour cream

Jump to Recipe· 4.2 from 12 reviews

I love discovering dishes that are both comforting and vibrant, and this Mexican Chicken and Rice Bake Recipe fits the bill perfectly. It’s my go-to when I want something hearty, cheesy, and full of smoky, spicy Mexican flavors without a complicated prep. The tender chicken thighs nestled on a bed of saucy rice, black beans, and salsa bring such a cozy, homey feeling that I can’t get enough of it — and the bonus is that it all bakes together in one pan, which means fewer dishes to clean!

Why You’ll Love This Mexican Chicken and Rice Bake Recipe

What excites me most about this recipe is how the flavors meld together while still giving you that distinct kick from the taco seasoning and salsa. The richness from the chicken thighs combined with the hearty black beans and subtly spiced rice creates an irresistible balance. It’s cheesy and comforting, but also lively and bright with the fresh diced onions and bell peppers baked right in. Every bite delivers that satisfying mix of textures — tender chicken, fluffy rice, and the melty, golden cheese topping.

Beyond the amazing flavor profile, I appreciate how straightforward this dish is to prepare. From start to finish, it takes about an hour, and much of that time the oven is doing the hard work. Since everything cooks in one large casserole dish, clean-up is a breeze, which is perfect for busy weeknights or casual weekend dinners. I’ve also found that this recipe shines at family gatherings, casual potlucks, or anytime I want to please a crowd with minimal fuss. It really stands out because it delivers a full meal that’s comforting and festive without requiring you to spend hours in the kitchen.

Ingredients You’ll Need

Inside a white rectangular baking dish placed on a white marbled surface, there are three main layers of ingredients. At the top center is a pile of finely chopped white onions with a soft texture. Below it, in the middle, lies a small cube of pale yellow butter sitting directly on the dish. Surrounding and under the butter is a mix of bright red diced bell peppers and a small amount of finely minced garlic, both spread loosely but mostly grouped together near the dish's center bottom area. The overall arrangement is neat with clear color contrasts between the white onions, red peppers, and light butter. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Mexican Chicken and Rice Bake Recipe comes from simple, wholesome ingredients working in harmony. Each one plays an essential role in building layers of flavor, texture, and color that make this dish so enjoyable to eat.

Yellow onion: Adds a sweet and aromatic base that softens beautifully when baked.
Red bell pepper: Provides a pop of color and a subtle natural sweetness to balance the spices.
Garlic cloves: Give an unmistakable depth and savory punch that infuses the whole dish.
Butter: Coats the veggies to enhance richness and help them caramelize slightly during baking.
Bone-in chicken thighs: Keep the meat juicy and tender while adding wonderful flavor as they bake.
Taco seasoning: Packs that bold, smoky, and mildly spicy Mexican flavor that ties everything together.
Long grain white rice: Cooks fluffy and absorbs the broth and salsa perfectly.
Black beans: Introduce texture and plant-based protein for heartiness.
Chicken broth: Adds moisture and savory depth — it must be hot to jumpstart cooking the rice evenly.
Salsa: Brings freshness, a touch of acidity, and vibrant color to the rice base.
Shredded cheddar cheese: Melts on top for that gooey, irresistible finish everyone loves.
Garnishes like pico de gallo and cilantro: Brighten each serving with fresh, zesty contrast.

Directions

Step 1: Preheat your oven to 400°F (200°C). This high temperature is perfect for gently baking your veggies first and ensuring your chicken finishes juicy and perfectly cooked.

Step 2: In a large casserole dish (I used a 9×13 inch), spread the diced yellow onion, red bell pepper, and pressed garlic across the bottom. Dot the veggies with butter so they get a little golden and fragrant while baking for the first 10 minutes.

Step 3: While the veggies bake, remove the skin from the chicken thighs. Season both sides generously with the taco seasoning — don’t be shy here, it’s the flavor powerhouse of this dish.

Step 4: Remove your casserole dish from the oven, and add the uncooked rice, drained and rinsed black beans, and salsa over the softened veggies. Lay the seasoned chicken thighs on top, then carefully pour the very hot chicken broth into the dish. Cover everything tightly with foil.

Step 5: Bake this covered dish for 30 minutes, allowing the rice to absorb the broth and cook through while the chicken finishes baking to juicy perfection.

Step 6: After 30 minutes, remove the foil and use a fork to gently stir the rice and black beans beneath the chicken — this helps distribute flavors evenly. Sprinkle the shredded cheddar cheese over the top and put it back in the oven uncovered for another 10 to 15 minutes. You’ll know it’s done when the edges are bubbling and the cheese is melted and lightly browned.

Step 7: Take the dish out of the oven and let it rest for a few minutes. This helps everything set a bit so it’s easier to serve. Garnish each portion with fresh cilantro and a scoop of pico de gallo or sour cream if you like, then enjoy warm!

Servings and Timing

This Mexican Chicken and Rice Bake Recipe serves 6 hungry people comfortably. The prep time is about 10 minutes, making it quick to start even on busy days. You’ll bake the dish for around 50 minutes in total, including the initial vegetable softening and the final cheese melt. Altogether, you’re looking at about 1 hour from start to finish, with a brief resting time after baking to let those flavors settle. It’s a great balance of hands-on and hands-off cooking!

How to Serve This Mexican Chicken and Rice Bake Recipe

A white plate holds a serving of cooked rice mixed with black beans and small pieces of red bell pepper, creating a colorful and textured base layer. On top rests a piece of cooked chicken covered with melted cheese that has lightly browned edges, dotted with small bits of red and green peppers. Fresh green parsley is sprinkled over the dish, adding a vibrant touch. A fork sits on the right side of the plate, with a bite-sized portion of the rice and chicken on it. The plate is set on a white marbled surface, with a halved red bell pepper in the background and a partial view of a silver pan on the left. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Mexican Chicken and Rice Bake, I love pairing it with fresh, crisp sides to complement the richness. A simple green salad with a tangy lime vinaigrette or light avocado slices adds a refreshing brightness. I also often whip up a batch of corn tortilla chips on the side, perfect for scooping up extra rice and beans or adding a crunchy texture contrast.

For garnish, I go all in: freshly chopped cilantro is a must for that vibrant color and subtle citrus note. Pico de gallo or a dollop of sour cream elevates each bite and adds cool creaminess to balance the bold spices. I also sometimes add thin slices of jalapeño or a squeeze of fresh lime right at the table — small touches that make the dish feel extra special.

This bake is perfect served warm, straight from the oven, since that’s when the cheese is ooey-gooey and the chicken is at its juiciest. It works well for casual weeknight dinners, festive family meals, and even holiday gatherings where you want comfort food with a southwestern twist. For drinks, I usually reach for an iced tea with a splash of lime or a light Mexican beer. If the occasion calls for it, a crisp white wine like a Sauvignon Blanc pairs beautifully.

Variations

I love to customize this Mexican Chicken and Rice Bake Recipe depending on what I have on hand or my mood. For example, you can swap chicken thighs for boneless chicken breasts if you prefer a leaner option, though I find thighs naturally give more flavor and stay juicy. For a gluten-free meal, this recipe is already a good fit since it uses naturally gluten-free ingredients, but always double-check your taco seasoning and broth labels just in case.

For a vegetarian twist, I sometimes replace the chicken with extra beans and diced zucchini or mushrooms, increasing the spices and using vegetable broth instead of chicken. You could also experiment with adding corn kernels or swapping cheddar for pepper jack cheese to bring more heat. Another fun option is to cook this recipe in a large skillet on the stovetop, finishing under the broiler to melt the cheese — it’s a quicker method and yields a slightly different texture but is just as delicious.

Storage and Reheating

Storing Leftovers

Leftovers from this Mexican Chicken and Rice Bake Recipe store wonderfully in an airtight container in the refrigerator. I like using glass containers because they retain flavor well and are easy to reheat straight in the oven or microwave. Your leftovers should keep well for 3 to 4 days, making this dish ideal for meal prep or lunches the next few days.

Freezing

This casserole also freezes nicely, which is great if you want to save time on busy weeks. To freeze, portion the dish into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.

Reheating

The best way I’ve found to reheat this dish is in the oven at 350°F, covered loosely with foil, for about 20 minutes until warmed through. This helps prevent the chicken from drying out and keeps the rice nice and fluffy. If you’re in a hurry, reheating in the microwave works too, but be sure to cover it to lock in moisture and stir halfway through to heat evenly. Avoid overheating to prevent the chicken from becoming tough.

FAQs

Can I use brown rice instead of white rice in this Mexican Chicken and Rice Bake Recipe?

Brown rice is a healthier choice but it takes longer to cook and absorbs liquid differently. If you want to use brown rice, I recommend pre-cooking it partially before adding it to the casserole or adjusting the broth amount and baking time accordingly to ensure it fully cooks.

Is it necessary to remove the chicken skin before baking?

Removing the skin helps reduce the overall fat and keeps the dish lighter. It also prevents the skin from becoming rubbery in the casserole. However, if you love crispy skin, you could sear the thighs skin-side down before baking, then add them on top of the rice mixture.

Can I make this dish spicier?

Absolutely! You can increase spice by using a hotter taco seasoning, adding chopped jalapeños, or mixing some chipotle peppers in adobo sauce into the salsa. Just be mindful of your heat tolerance and balance with cooling garnishes like sour cream.

What are good side dishes to serve with this bake?

I love serving this with fresh, crisp salads, roasted vegetables, or Mexican street corn for a complete meal. Guacamole and warm corn tortillas also complement the flavors beautifully and let everyone customize their plates.

Can I prepare this recipe ahead of time?

You can prep the vegetables, season the chicken, and measure out ingredients the day before to save time. I recommend assembling and baking the casserole fresh on the day you plan to serve for the best texture, but if needed, you can also bake it and reheat later as described.

Conclusion

I can’t recommend this Mexican Chicken and Rice Bake Recipe enough if you’re looking for a fuss-free, flavorful meal that feels like a warm hug. It’s simple to make, packed with delicious Mexican-inspired flavors, and turns out tender, cheesy, and utterly satisfying every single time. I hope it becomes one of your favorite go-to dishes just like it is for me!