Mexican Chicken and Rice Bake

One of my favorite weeknight meals has to be Mexican Chicken and Rice Bake. There’s something so comforting about a dish that combines tender chicken, fluffy rice, and a medley of vibrant flavors. I still remember the first time I made this dish for my family. The aroma that filled the kitchen was irresistible, and my kids couldn’t wait to dig in once it came out of the oven. It quickly became a family favorite, perfect for busy evenings when I needed something hearty yet uncomplicated. It’s amazing how just a few simple ingredients can transform into a comforting meal that everyone loves. Whether you’re looking to spice up your dinner routine or impress guests at your next gathering, this Mexican Chicken and Rice Bake will surely do the trick!

Ingredients for Mexican Chicken and Rice Bake

This Mexican Chicken and Rice Bake is all about wholesome ingredients that work together to create a flavorful dish. Each component plays a crucial role, from the tender chicken thighs, which infuse the dish with savory goodness, to the black beans that add a creamy texture and protein. The long grain white rice acts as the perfect base to soak up all the delicious flavors, while salsa brings a delightful kick. Let’s take a look at what you’ll need to make this dish!

• 1 yellow onion, diced – Adds sweetness and depth to the dish.
• 1 red bell pepper, diced – Provides a crunchy texture and vibrant color.
• 2 cloves garlic, pressed – Infuses the meal with aromatic flavor.
• 2 tbsp butter – Helps to sauté the vegetables and adds richness.
• 6 bone-in chicken thighs – Offers juicy and tender meat, perfect for baking.
• 2 tablespoons taco seasoning – Gives that essential Mexican flavor profile.
• 1 1/2 cups long grain white rice, uncooked – The base of the dish that absorbs all the flavors.
• 1 can black beans, drained and rinsed – Adds creaminess and protein.
• 2.5 cups chicken broth, very hot – Helps to cook the rice and keep everything moist.
• 12 ounces salsa, prepared – A key flavor component that ties everything together.
• 1 cup shredded cheddar cheese – Melts beautifully on top for a gooey finish.
• Pico de Gallo – A fresh topping that adds brightness.
• Cilantro – For garnish and added freshness.

Step by Step Guide for Mexican Chicken and Rice Bake

Now that we have our ingredients ready, it’s time to dive into the cooking process. The beauty of the Mexican Chicken and Rice Bake is how straightforward it is. You’ll be amazed at how easy it is to create a delicious meal that seems like it took hours to prepare. Let’s get started!

1. Preheat your oven to 400˚F (200˚C). This ensures that your bake will start cooking evenly right from the beginning.
2. In a large casserole dish (I typically use a 9×13 inch dish), add the diced yellow onion, red bell pepper, and garlic. Bake these for about 10 minutes until they become fragrant and start to soften slightly. You’ll love the aroma that fills your kitchen!
3. While the vegetables are baking, take your chicken thighs and remove the skin. This is optional, but it helps reduce the fat content and allows the seasoning to penetrate the meat better. Generously season both sides of the chicken with taco seasoning.
4. After 10 minutes, bring out the casserole dish from the oven. Add the long grain white rice, black beans, and salsa to the pan. Mix these ingredients together gently so that everything is evenly distributed. This is where the magic begins to happen!
5. Now, lay the seasoned chicken thighs on top of the rice mixture. Pour the very hot chicken broth into the casserole dish, making sure to cover the rice and beans completely. Cover the dish tightly with foil to keep the moisture in.
6. Bake this in the preheated oven for 30 minutes. The goal here is to allow the rice to absorb all the flavors and cook through. It’ll be hard to wait, but it will be worth it!
7. Once 30 minutes is up, remove the foil and gently stir the rice and beans underneath the chicken using a fork. This helps to distribute the flavors better.
8. Top everything with your shredded cheddar cheese, and pop it back in the oven for another 10 to 15 minutes. Keep an eye on it until the cheese is melted and bubbly.
9. When it’s done, you’ll see the edges bubbling and the cheese melted beautifully on top. Remove the dish from the oven and let it sit for a few minutes.
10. Serve warm, and don’t forget to add your garnishes of cilantro and Pico de Gallo for that fresh touch!

Recipe Tips about Mexican Chicken and Rice Bake

Cooking is all about enjoying the process and achieving the best results. Here are some tips to help you perfect your Mexican Chicken and Rice Bake:

• Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven for the best texture.
• Freezing: You can freeze this dish for up to three months. Thaw in the refrigerator before reheating.
• Pairing: Serve with a side of corn salad or tortilla chips for a complete meal.
• Serving: This dish is perfect for family dinners or casual gatherings. It’s great when topped with fresh ingredients like avocado or a squeeze of lime.
• Substitutions: Feel free to swap the chicken for a vegetarian option like tofu or zucchini for a lighter version.
• Garnish: Fresh herbs like parsley or chives can add a lovely touch to the final presentation.

Great Combinations for Mexican Chicken and Rice Bake

When it comes to serving the Mexican Chicken and Rice Bake, there are plenty of options to make your meal even more enjoyable. Here are some ideas:

• Side Dishes: Consider pairing this dish with a fresh salad or sautéed vegetables to balance the richness.
• Occasions: This recipe is perfect for casual weeknight dinners or festive gatherings. It’s easy to double for larger groups.
• Storage Tips: Leftovers can be stored in the fridge and reheated easily, making it a great option for meal prep.
• Seasonal Pairings: Enjoy with seasonal vegetables like corn or zucchini for a delightful contrast.
• Serving Style: You can serve it family-style in the casserole dish or plate it individually for a more formal presentation.

FAQ

Conclusion

The Mexican Chicken and Rice Bake is a vibrant, flavorful dish that brings the warmth of home-cooked meals to your table. With its rich combination of textures and tastes, it’s sure to become a go-to favorite in your household. I encourage you to give this recipe a try; it’s easy, satisfying, and brings everyone together around the dinner table.

Mexican Chicken and Rice Bake

The ultimate comfort food, Mexican Chicken and Rice Bake is an easy weeknight dinner packed with flavor. Tender chicken, fluffy rice, and vibrant spices come together in one dish. You won’t want to wait to make this crowd-pleaser tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 550 kcal

Equipment

• Baking Sheet
• Oven
• Cutting Board
• Frying Pan
• Mixing Bowl
• Wooden Spoon
• Chef's Knife

Ingredients

  

• 1 yellow onion diced
• 1 red bell pepper diced
• 2 cloves garlic pressed
• 2 tbsp butter
• 6 pieces bone-in chicken thighs
• 2 tbsp taco seasoning
• 1.5 cups long grain white rice uncooked
• 1 can black beans drained and rinsed
• 2.5 cups chicken broth very hot (see note)
• 12 ounces salsa prepared
• 1 cup shredded cheddar cheese
• Pico de Gallo
• Cilantro

Instructions

 

• Preheat your oven to 400˚F (200˚C). This ensures that your bake will start cooking evenly right from the beginning.
• In a large casserole dish (I typically use a 9×13 inch dish), add the diced yellow onion, red bell pepper, and garlic. Bake these for about 10 minutes until they become fragrant and start to soften slightly. You’ll love the aroma that fills your kitchen!
• While the vegetables are baking, take your chicken thighs and remove the skin. This is optional, but it helps reduce the fat content and allows the seasoning to penetrate the meat better. Generously season both sides of the chicken with taco seasoning.
• After 10 minutes, bring out the casserole dish from the oven. Add the long grain white rice, black beans, and salsa to the pan. Mix these ingredients together gently so that everything is evenly distributed. This is where the magic begins to happen!
• Now, lay the seasoned chicken thighs on top of the rice mixture. Pour the very hot chicken broth into the casserole dish, making sure to cover the rice and beans completely. Cover the dish tightly with foil to keep the moisture in.
• Bake this in the preheated oven for 30 minutes. The goal here is to allow the rice to absorb all the flavors and cook through. It’ll be hard to wait, but it will be worth it!
• Once 30 minutes is up, remove the foil and gently stir the rice and beans underneath the chicken using a fork. This helps to distribute the flavors better.
• Top everything with your shredded cheddar cheese, and pop it back in the oven for another 10 to 15 minutes. Keep an eye on it until the cheese is melted and bubbly.
• When it’s done, you’ll see the edges bubbling and the cheese melted beautifully on top. Remove the dish from the oven and let it sit for a few minutes.
• Serve warm, and don’t forget to add your garnishes of cilantro and Pico de Gallo for that fresh touch!

Notes

• Salsa: salsa verde or another type of your favorite salsa will also work well.
• Black beans: pinto or kidney beans would also work well.
• Cheddar cheese: feel free to substitute Monterey Jack or another favorite type of cheese.

Keyword Chicken and Rice Casserole, Easy Mexican dinner, Mexican chicken bake, One-Pot Chicken Dish

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.