Description
Sizzling Mexican chicken and rice bake delivers a fiesta of flavors with tender chicken, zesty spices, and melted cheese. Hearty comfort meets south-of-the-border excitement you’ll savor in every single, satisfying bite.
Ingredients
Scale
Main Protein:
- 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced into cutlets, approximately 2–3 pounds/907–1361 grams)
- 1 tablespoon taco seasoning
- Salt, to taste
- Freshly cracked black pepper, to taste
Rice and Bean Layer:
- 2 cups cooked rice (white or brown)
- 1 (15 ounces/425 grams) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 0.5 teaspoon salt (adjust to taste)
- 0.5 teaspoon garlic powder
- 1 (16 ounces/454 grams) jar salsa (any flavor or brand)
Cheese Layer:
- 2 cups freshly shredded cheddar cheese
Instructions
- Warm the oven to a toasty 400°F (200°C), ensuring a perfectly heated environment for the culinary creation. Lightly mist a casserole dish with cooking spray to prevent sticking.
- Transform chicken breasts into a flavor-packed canvas by generously seasoning with salt, black pepper, and taco seasoning on both sides. Allow the spices to mingle and infuse the meat with zesty Mexican-inspired notes.
- Craft a vibrant base layer in the prepared casserole dish by combining cooked rice, black beans, corn kernels, garlic powder, and salsa. Mix thoroughly to create a harmonious blend of textures and flavors, then spread evenly across the dish’s bottom.
- Carefully nestle the seasoned chicken breasts atop the rice mixture, creating a strategic arrangement. Drizzle the remaining salsa over the chicken, ensuring each piece is lovingly coated.
- Slide the casserole into the preheated oven and bake uncovered for 30-35 minutes. Monitor the chicken’s internal temperature, aiming for 158°F to guarantee perfectly cooked, juicy meat.
- During the final moments of cooking, shower the chicken with a generous sprinkle of shredded cheddar cheese. Return to the oven for an additional 4-5 minutes, allowing the cheese to transform into a molten, golden blanket.
- Rescue the bubbling casserole from the oven and let it rest momentarily. Portion out the tantalizing chicken and rice mixture, garnishing with optional toppings like cool sour cream, creamy avocado, or fresh chopped cilantro to elevate the dish’s complexity.
Notes
- Prep ahead by cooking rice and shredding cheese in advance to streamline the cooking process.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F for perfect doneness.
- Customize the spice level by adjusting the amount of taco seasoning or choosing mild or hot salsa.
- Opt for boneless, skinless chicken breasts for quicker cooking and easier portion control.
- Transform leftovers into a delicious lunch by storing in an airtight container for up to 3 days in the refrigerator.
- Boost nutrition by adding extra vegetables like diced bell peppers or spinach to the rice mixture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 9 g
- Protein: 40 g
- Cholesterol: 100 mg