Cheesy Fiesta Chicken and Rice Bake
Get ready to spice up your weeknight routine with this irresistible Cheesy Fiesta Chicken and Rice Bake! This hearty, flavor-packed casserole combines tender, taco-seasoned chicken breasts with a rich and creamy medley of rice, black beans, zesty tomatoes with green chilies, and melty Mexican blend cheese. It’s all baked to perfection in one dish, offering the ultimate comfort food with a Tex-Mex twist. With just 20 minutes of prep time, this easy chicken casserole is perfect for busy families craving bold flavors and minimal cleanup. Serve it with a sprinkle of fresh cilantro and optional garnishes like tortilla chips or avocado slices for a delicious fiesta on your plate! Perfect for meal prep or feeding a crowd, this cheesy baked dinner is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 cups Cooked white or brown rice
- 1 can (14.5 oz) Canned diced tomatoes with green chilies (e.g., Rotel)
- 1 cup Frozen corn kernels
- 1 cup Black beans, drained and rinsed
- 2 cups Shredded Mexican blend cheese
- 1 cup Sour cream
- 2 tablespoons Taco seasoning mix
- 2 tablespoons Chopped fresh cilantro
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and 1 tablespoon of taco seasoning. Sear each chicken breast for 2-3 minutes per side until golden brown. Transfer to a plate (they will finish cooking in the oven).
In a large mixing bowl, combine the cooked rice, canned diced tomatoes with green chilies (undrained), frozen corn, black beans, 1.5 cups of shredded Mexican cheese, sour cream, cilantro, and the remaining 1 tablespoon of taco seasoning. Mix thoroughly.
Spread the rice mixture evenly into the prepared baking dish.
Nestle the seared chicken breasts on top of the rice mixture.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the remaining 0.5 cup of shredded cheese evenly over the chicken and rice, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly, and the chicken is fully cooked (internal temperature should reach 165°F/74°C).
Garnish with additional cilantro and serve hot. Optional: serve with tortilla chips, avocado slices, or a side of fresh salsa.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 6050 mg | 263% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 38.2 g | ||
| Protein | 315.0 g | 630% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2256 mg | 174% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4033 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
