If you’re craving a dish that’s bursting with vibrant flavors and offers the perfect comfort-food hug, let me introduce you to a true gem: the Mexican Chicken Rice Bake Recipe. This hearty casserole combines tender chicken, zesty spices, creamy melted cheddar, and a colorful medley of veggies and beans all baked together to perfection. Whether for a family dinner or meal prepping for the week, this recipe delivers satisfying layers of taste and texture with every spoonful, making it an absolute staple that you’ll want to turn to again and again.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating this delightful Mexican Chicken Rice Bake Recipe. Each element plays an important role—whether it’s adding depth, creaminess, or just that perfect pop of color to your plate.
- Olive oil: A splash of healthy fat to sauté the chicken and peppers, developing rich flavor.
- Boneless skinless chicken breasts: Cubed for easy cooking and even distribution throughout the bake.
- Poblano chile pepper: Adds a mild smoky heat and beautiful green color to brighten the dish.
- Onion Onion™ Seasoning: A savory seasoning blend that lifts the savory flavors and complements the spices.
- Cooked long-grain white rice: The comforting base that soaks up all the delicious juices, binding everything together.
- Black beans (no salt added): Boost protein and fiber while keeping the texture interesting and hearty.
- Diced tomatoes with green chiles: Incorporate tang and a kick of mild heat with natural juiciness.
- Corn kernels (frozen or canned): Sweet bursts of flavor that contrast perfectly with the savory spices.
- Unsalted chicken broth or stock: This liquid element adds moisture and richness without overpowering the other flavors.
- Mom’s Favorite Taco Seasoning: The signature spice mix that brings the true Mexican flavor to life in this bake.
- Shredded mild Cheddar cheese: Melts beautifully for a creamy, cheesy topping that makes this dish irresistible.
How to Make Mexican Chicken Rice Bake Recipe
Step 1: Cook the Chicken
Begin by heating olive oil in a large skillet over medium-high heat. Add the cubed chicken along with chopped poblano pepper and the Onion Onion Seasoning. Sauté everything together until the chicken pieces are no longer pink and cooked through, about 6 to 8 minutes. This step builds the savory foundation for your bake with nicely browned flavors and tender bites.
Step 2: Combine Ingredients
Next, transfer your cooked chicken mixture into a greased 13×9-inch baking dish that’s freezer and oven safe. Add the cooled cooked rice, black beans (rinsed and drained), diced tomatoes with green chiles, corn, chicken broth, and Mom’s Favorite Taco Seasoning. Stir gently but thoroughly to ensure every ingredient is evenly mixed and well-seasoned. Let this mixture cool completely before moving on.
Step 3: Top with Cheese and Prepare to Bake
Sprinkle the shredded mild Cheddar cheese generously over the combined mixture. If you’re making this ahead, cover the dish tightly with plastic wrap and aluminum foil, sealing it well for freezing. Label the dish so you remember the deliciousness waiting in your freezer.
Step 4: Bake from Frozen
When you’re ready to enjoy your Mexican Chicken Rice Bake Recipe, preheat the oven to 375°F (190°C). Remove the plastic wrap and foil, then replace with fresh foil to prevent over-browning. Bake for 1 hour, then remove the foil and continue baking for an additional 20 to 25 minutes. Your bake is done when the cheese is bubbly and golden, and the internal temperature reaches 165°F (74°C).
Step 5: No Freeze Option
If you prefer to prepare and bake immediately, follow steps 1 and 2, then bake uncovered (or loosely covered) at 375°F for 25 to 30 minutes until heated through and cheese is melted and lightly browned. This way, you can enjoy your Mexican Chicken Rice Bake Recipe fresh out of the oven in no time.
How to Serve Mexican Chicken Rice Bake Recipe
Garnishes
One of the joys of this Mexican Chicken Rice Bake Recipe is the opportunity to top it off with bright, fresh garnishes. Think chopped cilantro, a squeeze of lime juice, diced avocado, or a dollop of sour cream. These finishing touches add freshness and a little zing that perfectly balances the rich and cheesy casserole base.
Side Dishes
While the bake is a hearty meal on its own, pairing it with light sides like a crisp green salad, pickled jalapeños, or even a simple slaw can elevate the meal by adding crunchy texture and coolness. If you want to lean into the Mexican theme, serve it alongside warm tortillas or a side of refried beans.
Creative Ways to Present
For a fun twist, serve the Mexican Chicken Rice Bake Recipe in individual ramekins for a charming personal touch, or scoop it onto tortilla chips for a lively casserole dip. You could even turn leftovers into filling for burritos or tacos, giving your meal extended life and delicious versatility.
Make Ahead and Storage
Storing Leftovers
After enjoying your Mexican Chicken Rice Bake Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, making it ideal for quick reheated lunches or cozy dinners later in the week.
Freezing
This dish is a freezer-friendly superstar. Once assembled and topped with cheese, tightly cover and freeze for up to 3 months. Freezing preserves all those wonderful flavors and textures, so you can pull out a ready-to-bake meal whenever you want without any prep stress.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15 to 20 minutes, or until warmed thoroughly and cheese is melted. Microwaving works too for convenience; just watch to avoid drying out. Adding a splash of broth before reheating can help keep everything moist and delicious.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice can be a nutritious swap. Just make sure it’s fully cooked and cooled before combining with other ingredients, as it takes longer to cook than white rice.
What if I don’t have Mom’s Favorite Taco Seasoning?
No worries! You can easily make your own seasoning mix with chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper. Adjust to your taste, and you’ll capture that authentic flavor.
Can this recipe be made vegetarian?
Definitely. Simply omit the chicken and increase the amount of beans or add other veggies like bell peppers or zucchini. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
How spicy is this dish?
The heat level is mild to medium due to the poblano pepper and green chiles. You can control the spice by adjusting the amount of peppers or adding jalapeños if you prefer more kick.
Is this dish good for meal prepping?
Yes! The Mexican Chicken Rice Bake Recipe is ideal for meal prepping. It stores beautifully in the fridge or freezer and reheats well without losing flavor or texture, making busy weeknights much easier.
Final Thoughts
Trust me when I say this Mexican Chicken Rice Bake Recipe is destined to become one of your go-to comfort meals. It’s flavorful, filling, and straightforward to make whether fresh or from frozen. So go ahead, gather those ingredients, and treat yourself and your loved ones to this warm, cheesy, and wonderfully spiced bake. Once you try it, I bet it will be a kitchen favorite for years to come.
Print
Mexican Chicken Rice Bake Recipe
- Total Time: 50 minutes fresh, up to 1 hour 40 minutes from frozen
- Yield: 6 servings 1x
Description
This Mexican Chicken Rice Bake is a comforting and flavorful casserole combining sautéed chicken, poblano peppers, seasoned rice, black beans, tomatoes with green chiles, and corn, all topped with melted Cheddar cheese. Perfect for a hearty family meal with options to freeze for later or bake fresh.
Ingredients
Chicken Mixture
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubed
- 1 poblano chile pepper, chopped
- 1 tablespoon Onion Onion™ Seasoning
Rice Mixture
- 4 cups cooked long-grain white rice, cooled (about 1⅓ cups uncooked)
- 1 (15 ounce) can no salt added black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chiles, undrained
- 1 cup frozen or canned whole corn kernels
- 1 cup unsalted chicken broth or stock (or water)
- 4 tablespoons Mom’s Favorite Taco Seasoning
Topping
- 1½ cups shredded mild Cheddar cheese
Instructions
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, chopped poblano pepper, and Onion Onion Seasoning. Sauté until the chicken is cooked through, about 6-8 minutes.
- Combine Ingredients: Transfer the cooked chicken mixture to a greased freezer-to-oven-safe 13×9-inch baking dish. Add the cooled rice, black beans, diced tomatoes (with their juices), corn, chicken broth, and Mom’s Favorite Taco Seasoning. Stir until well combined. Let cool completely.
- Top with Cheese: Sprinkle the shredded Cheddar cheese evenly over the top. Cover the dish with plastic wrap and then with aluminum foil. Seal well, label, and freeze if not baking immediately.
- Bake from Frozen: Preheat your oven to 375°F (190°C). Remove the plastic wrap and foil, then replace the foil. Bake for 1 hour. Remove the foil and continue baking for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the cheese is melted and lightly browned.
- No Freeze Option: Preheat your oven to 375°F (190°C). Prepare through step 2. Bake for 25-30 minutes, or until heated through and the cheese is melted and lightly browned.
Notes
- This recipe can be frozen for later use; just be sure to thaw properly before baking for best results if not baking from frozen.
- You can substitute mild Cheddar with a Mexican cheese blend for a spicier flavor.
- Adjust the amount of taco seasoning to suit your taste preference.
- Use fresh corn kernels if available instead of frozen or canned for enhanced sweetness.
- Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (including sautéing and baking fresh) or 1 hour 25 minutes if baking from frozen
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
