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–+ servings
Mexican Chicken and Rice Bake

Savor the Flavor: Easy Mexican Chicken and Rice Bake

This Mexican Chicken and Rice Bake is a comforting one-pan meal that blends tender chicken, rice, and vibrant flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 4 pieces Boneless, Skinless Chicken Breasts can use thighs for juicier texture
  • 1 cup Long-Grain White Rice can swap with brown rice
  • 1 medium Onion yellow or white onion works
  • 3 cloves Garlic fresh is ideal, powdered is a substitute
  • 1 can Diced Tomatoes fresh or canned crushed tomatoes are alternatives
  • 1 can Diced Green Chilies optional, for heat
  • 2 cups Chicken Broth vegetable broth for a vegetarian variation
For the Cheese Topping
  • 1 cup Shredded Cheddar Cheese non-dairy cheese can be used
  • 1 cup Shredded Monterey Jack Cheese can swap with Pepper Jack for spiciness
For the Spice Blend
  • 2 tablespoons Chili Powder adjust based on spice preference
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika regular paprika as a substitute
  • 1 teaspoon Ground Coriander increase for a more robust taste
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
Finishing Touches
  • 1 tablespoon Lime Juice optional
  • 1 bunch Fresh Cilantro for garnish, can substitute with parsley

Equipment

  • large sauté pan
  • Oven-safe baking dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Gather your ingredients and have your sauté pan ready.
  2. Drizzle about two tablespoons of olive oil in the pan over medium heat. Add cubed chicken breasts, season with salt and pepper. Cook for 6 to 8 minutes until nicely browned, then remove and set aside.
  3. In the same pan, add more oil if necessary. Sauté diced onion for 3 to 4 minutes until soft. Add minced garlic and cook for another 30 seconds until fragrant.
  4. In an oven-safe baking dish, mix uncooked rice, sautéed onions, garlic, diced tomatoes, and green chilies. Pour in chicken broth and add spices. Stir well.
  5. Fold sautéed chicken back into the mixture, ensuring even distribution.
  6. Sprinkle cheddar and Monterey Jack cheese over the top of the mixture.
  7. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 to 20 minutes until cheese is melted and golden.
  8. Let the dish rest for 5 minutes, then garnish with cilantro and lime juice before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Check chicken temperature to ensure it reaches 165°F. Adjust spice levels to suit taste.

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