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Mexican Chicken and Rice Bake Recipe

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4.2 from 12 reviews

This Mexican Chicken and Rice Bake is a delicious, one-pan dish featuring tender chicken thighs, long-grain rice, black beans, and a flavorful blend of taco seasoning, salsa, and melted cheddar cheese. Perfectly baked for a comforting and easy meal, it’s garnished with fresh pico de gallo and cilantro for a bright finish.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, pressed

Protein and Seasoning

  • 6 bone-in chicken thighs (skin removed)
  • 2 tablespoons taco seasoning
  • 1 can black beans, drained and rinsed

Grains and Dairy

  • 1 1/2 cups long grain white rice, uncooked
  • 1 cup shredded cheddar cheese

Liquids and Other

  • 2 tablespoons butter
  • 2.5 cups chicken broth, very hot
  • 12 ounces prepared salsa

Garnish

  • Pico de Gallo
  • Cilantro
  • Optional: sour cream

Instructions

  1. Preheat the oven: Set your oven to 400˚F to prepare for baking the casserole dish.
  2. Sauté the aromatics: Add the diced onion, red bell pepper, and pressed garlic to the bottom of a large 9×13 inch casserole dish along with 2 tablespoons of butter. Bake for 10 minutes to soften the vegetables and release their flavors.
  3. Prepare the chicken: While the vegetables bake, remove the skin from the chicken thighs and season both sides generously with taco seasoning.
  4. Assemble the bake: Remove the casserole dish from the oven. Stir the rice, black beans, and salsa into the softened vegetables. Lay the seasoned chicken thighs on top of this mixture.
  5. Add broth and bake: Pour the very hot chicken broth evenly over the dish. Cover the casserole tightly with foil and bake for 30 minutes. This will cook the rice and chicken thoroughly.
  6. Stir and add cheese: Carefully remove the foil and use a fork to gently stir the rice and beans beneath the chicken to ensure even cooking. Sprinkle the shredded cheddar cheese evenly over the top, then return the dish to the oven uncovered for an additional 10-15 minutes until the cheese melts and edges bubble.
  7. Serve: Remove from the oven and serve warm, garnished with fresh pico de gallo, chopped cilantro, and optionally sour cream for added creaminess.

Notes

  • Using very hot chicken broth helps the rice cook evenly without drying out.
  • Removing the chicken skin reduces fat and helps the seasoning stick better.
  • You can swap cheddar cheese for Monterey Jack or a Mexican blend for different flavors.
  • For a spicier dish, add jalapeños to the sautéed vegetables or use a spicy salsa.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://iamstarved.com/mexican-chicken-and-rice-bake-recipe/