Name: Mexican Chicken and Rice Bake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 cups chicken broth; 1 pound chicken breast, cut into 1 inch pieces; 1 cup long grain rice, uncooked; ½ yellow onion, chopped; ½ red bell pepper, chopped; 2 cloves garlic, minced; 2 Tablespoons taco seasoning; 1 can black beans, drained and rinsed; 1 can Rotel (10 ounces); ½ cup salsa; 1 cup shredded cheddar cheese; Salt and pepper to taste; Cilantro and pico de gallo to garnish

This Mexican Chicken and Rice Bake is the answer to your weeknight dinner prayers! Imagine a dish where tender chicken, fluffy rice, and zesty Mexican flavors come together in one pan with minimal effort. This hearty, flavor-packed casserole practically cooks itself while you relax after a long day. It’s the perfect blend of convenience and comfort food that will have everyone at the table asking for seconds!

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together in a single dish, meaning fewer dishes to clean and less time in the kitchen.
Family-Friendly Flavors: The combination of tender chicken, rice, beans, and cheese appeals to even the pickiest eaters.
Hands-Off Cooking: Once it’s in the oven, you’re free to help with homework, catch up on emails, or simply put your feet up for a well-deserved break.
Customizable: Easily adjust the spice level or ingredients to suit your family’s preferences without compromising the delicious end result.

Ingredients You’ll Need

Chicken breast: The star protein that becomes wonderfully tender during baking. It soaks up all the amazing flavors in the dish.
Long grain rice: Provides the hearty base that absorbs the flavorful broth and creates the perfect texture.
Chicken broth: Infuses the rice with flavor as it cooks and ensures everything stays moist.
Yellow onion: Adds a sweet aromatic base that mellows beautifully as it cooks.
Red bell pepper: Provides a touch of sweetness, vibrant color, and nutritional boost.
Garlic: Delivers that essential savory depth that makes the dish irresistible.
Taco seasoning: The shortcut to authentic Mexican flavor without measuring multiple spices.
Black beans: Adds protein, fiber, and that classic Mexican dish component.
Rotel tomatoes: Brings the perfect balance of tomatoes and green chilies for authentic flavor without extra chopping.
Salsa: Adds instant depth, acidity, and complexity to the dish.
Cheddar cheese: Creates that irresistible golden, bubbly topping that makes everyone dive in.
Cilantro and pico de gallo: Fresh garnishes that brighten the dish and add a pop of color and flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute ground beef or turkey for the chicken, or use rotisserie chicken (added in the last 15 minutes) for an even quicker preparation.

Veggie Boost

Add corn, diced zucchini, or spinach for extra vegetables and nutrition.

Spice Level Adjustment

Use mild Rotel and salsa for a family-friendly version, or add diced jalapeños or a dash of hot sauce for heat lovers.

Grain Options

Try brown rice for a heartier texture and nutritional boost (note: you’ll need to adjust cooking time and possibly add more liquid).

How to Make Mexican Chicken and Rice Bake

Step 1: Preheat and Prep

Preheat your oven to 400°F. This higher temperature helps everything cook evenly and develops those delicious flavors.

Step 2: Heat the Broth

In a small bowl, heat 2 cups of chicken broth in the microwave for 2 minutes until hot. Starting with hot broth gives the rice a head start on cooking.

Step 3: Combine Everything

Add the chicken pieces, uncooked rice, chopped onion, red pepper, minced garlic, taco seasoning, drained black beans, Rotel tomatoes, and salsa directly into a 9×13 inch casserole dish. Give everything a good stir until it’s well combined. Cover tightly with foil to trap the steam.

Step 4: Bake in Two Stages

Bake covered for 35 minutes, which allows the rice to absorb the liquid and the chicken to cook through. Then remove from the oven and give everything a good stir to redistribute the ingredients and ensure even cooking.

Step 5: Add Cheese and Finish Baking

Sprinkle the shredded cheddar cheese evenly across the top of the casserole. Return it to the oven, uncovered this time, and bake for another 15 minutes until the cheese is beautifully melted, bubbly, and starting to brown at the edges.

Step 6: Garnish and Serve

Let the casserole rest for about 5 minutes before serving. Garnish with fresh cilantro and pico de gallo for a burst of freshness that perfectly complements the warm, savory flavors.

Pro Tips for Making the Recipe

Chop Ingredients Uniformly: Make sure your chicken pieces and vegetables are similar in size for even cooking.
Use Hot Broth: Starting with hot broth significantly reduces cooking time and helps the rice cook more evenly.
Check Rice Doneness: If your rice needs more time after the initial 35 minutes, add a little more hot broth, stir, and continue baking.
Season in Layers: Don’t forget to add salt and pepper to taste, even though you’re using taco seasoning and salsa.
Cover Tightly: Ensure your foil seal is tight to trap the steam needed for perfectly cooked rice.

How to Serve

Main Event

Serve this bake as a complete meal in itself – it already contains protein, starch, and vegetables!

Toppings Bar

Set up a toppings station with extra shredded cheese, sour cream, sliced avocado, lime wedges, and hot sauce so everyone can customize their portion.

Side Companions

A simple green salad with a cilantro-lime dressing makes a refreshing side that balances the hearty casserole.

Make Ahead and Storage

Storing Leftovers

This casserole tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze individual portions in freezer-safe containers for up to 3 months. This makes for perfect grab-and-go lunches or quick dinners on busy nights.

Reheating

For refrigerated leftovers, reheat in the microwave for 2-3 minutes, stirring halfway through. For frozen portions, thaw overnight in the refrigerator if possible, then microwave until heated through. Add a tablespoon of water before reheating to keep the rice moist.

FAQs

Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time. Brown rice typically takes about 45-50 minutes to cook in a casserole like this. You might also need to add an extra 1/4 cup of broth since brown rice absorbs more liquid.

What if I don’t have Rotel tomatoes?
No problem! You can substitute a can of diced tomatoes plus a small can of diced green chilies, or simply use 1 cup of your favorite salsa instead of the Rotel and the additional 1/2 cup of salsa called for in the recipe.

Can I make this vegetarian?
Absolutely! Skip the chicken and double the black beans, or add a can of pinto beans. You could also add extra vegetables like corn, zucchini, or bell peppers. Just be sure to use vegetable broth instead of chicken broth.

My family doesn’t like spicy food. How can I tone down the heat?
Use mild taco seasoning and mild Rotel tomatoes. You can also replace the Rotel with regular diced tomatoes and use a mild salsa. The cheese helps mellow any heat as well, so don’t be afraid to add a little extra!

This Mexican Chicken and Rice Bake brings together kitchen staples in a way that feels fresh and exciting. It’s the kind of recipe that becomes a regular in your dinner rotation because it satisfies everyone at the table while keeping your cooking stress-free. The combination of tender chicken, flavorful rice, hearty beans, and melty cheese creates pure comfort food that’s still reasonably healthy. Give this a try on your next busy weeknight – I promise it will become a family favorite!