Fiesta Chicken Rice Bake
Bring bold, zesty flavors to your dinner table with this Fiesta Chicken Rice Bake, a vibrant one-dish recipe that's perfect for busy weeknights or celebratory gatherings. Juicy, golden-seared chicken breasts rest atop a bed of tender white rice infused with savory chicken broth, and are layered with hearty black beans, sweet corn, and tangy salsa for a mouthwatering Mexican-inspired medley. Topped with ooey-gooey melted Mexican blend cheese and garnished with fresh green onions and optional cilantro, this bake is as visually stunning as it is delicious. Ready in just under an hour with only 15 minutes of prep time, this easy chicken casserole promises to become a family favorite. Perfectly seasoned and packed with wholesome ingredients, it’s a satisfying, crowd-pleasing dish that pairs wonderfully with a fresh green salad or warm tortillas.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 cup Uncooked white rice
- 1.5 cups Chicken broth
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (15 oz) Corn, drained
- 1 cup Salsa
- 1.5 cups Shredded Mexican blend cheese
- 2 tablespoons Chopped green onions
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or olive oil.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from heat and set aside.
Rinse the uncooked rice under cold water to remove excess starch, then spread it evenly over the bottom of the prepared baking dish.
Pour the chicken broth evenly over the rice. Arrange the black beans and corn evenly on top of the rice layer.
Add the salsa over the beans and corn, spreading it out into an even layer.
Place the seared chicken breasts on top of the casserole.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes in the preheated oven.
After 30 minutes, remove the foil and sprinkle the shredded Mexican blend cheese evenly over the casserole.
Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to rest for 5 minutes before serving.
Garnish with chopped green onions and fresh cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 6287 mg | 273% | |
| Total Carbohydrate | 334.6 g | 122% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 27.7 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1564 mg | 120% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4264 mg | 91% | |
*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.
