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
Scale
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
