Mexican Chicken Rice Bake
Transform your weeknight dinners with this irresistible Mexican Chicken Rice Bake—a one-dish wonder bursting with bold flavors and hearty textures! This easy-to-make casserole combines tender, spiced chicken, fluffy rice, black beans, sweet corn, and zesty diced tomatoes with green chilies, all topped with a generous layer of melted Mexican blend cheese. Perfectly seasoned with cumin and paprika, this dish delivers the savory essence of Mexican cuisine straight to your table. Ready in under an hour, it’s ideal for feeding a crowd and can be customized with fresh cilantro, creamy sour cream, or buttery avocado slices for added flair. Whether you're planning a family meal or looking for a crowd-pleasing potluck option, this baked delight is a surefire hit. Keywords: Mexican Chicken Rice Bake, chicken casserole, easy Mexican recipes, rice and beans casserole, cheesy dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 3 cups Cooked white or brown rice
- 1 cup Black beans, drained and rinsed
- 1 cup Sweet corn, drained
- 1 can Diced tomatoes with green chilies (e.g. Rotel)
- 2 cups Shredded Mexican blend cheese
- 0.25 cup Fresh cilantro, chopped
- Sour cream (optional, for serving)
- Avocado slices (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Season the chicken breasts on both sides with salt, black pepper, cumin, and paprika.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside to cool slightly.
While the chicken cools, in a large mixing bowl, combine the cooked rice, black beans, sweet corn, diced tomatoes with green chilies, and 1 cup of shredded Mexican blend cheese. Mix well.
Dice the seared chicken into bite-sized pieces and add it to the rice mixture. Stir to combine evenly.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese on top of the casserole.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve warm with optional toppings such as sour cream or avocado slices.
Nutrition Facts
Calories |
3055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 5390 mg | 234% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 23.7 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1938 mg | 149% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3410 mg | 73% | |
*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.
