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Mexican Chicken and Rice Bake

A comforting one-dish meal featuring tender chicken, rice, black beans, corn, and zesty salsa topped with melted cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Provides a juicy and protein-rich base.
  • 1 teaspoon salt Enhances and balances the overall flavor.
  • 1 teaspoon freshly cracked black pepper Adds a touch of spice.
  • 2 tablespoons taco seasoning Infuses the chicken with zesty flavors.
  • 2 cups cooked rice Serves as a hearty foundation.
  • 1 can black beans Incorporates healthy fiber and protein.
  • 1 cup frozen corn kernels Adds sweetness and crunch.
  • 1 teaspoon garlic powder Provides a savory flavor boost.
  • 2 cups salsa Brings moisture and flavor.
  • 2 cups cheddar cheese Melts beautifully and adds richness.
  • 1/2 cup sour cream Optional for creaminess.
  • 1/2 cup crema or queso Optional for extra flavor.
  • 1/4 cup chopped fresh cilantro Optional for a fresh herbaceous note.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and lightly spray a casserole dish with cooking spray.
  2. Season chicken breasts with salt, pepper, and taco seasoning on both sides; set aside.
  3. In the prepared casserole dish, stir together cooked rice, black beans, corn, garlic powder, 1 1/2 cups salsa, salt, and pepper until well combined.
Cooking
  1. Place the seasoned chicken breasts over the rice mixture and top with the remaining salsa.
  2. Bake uncovered for 30-35 minutes or until the chicken reaches an internal temperature of 158°F.
  3. Remove from the oven, sprinkle cheese on top, and return to the oven until melted, about 4-5 minutes.
Serving
  1. Serve warm with optional toppings like sour cream, crema, or fresh cilantro.

Notes

Can be assembled ahead of time and stored in the refrigerator. Leftovers can be stored for up to three days and freeze well for up to three months.