With perfectly baked chicken thighs, black beans, and rice smothered in melty cheddar cheese, this Mexican Chicken and Rice Bake is an easy chicken recipe that everyone loves. And I love that the one-pan preparation means hardly no dishes!
I’ve shared a lot of chicken and rice casserole recipes over the years, and they’re perennial favorites! But most of those recipes call for quick-cooking rice, and readers have asked over and over for a version that calls for long-grain rice instead.
Making a one-pan Mexican chicken and rice recipe with long-grain rice is a bit trickier because the rice takes longer to cook. This means the chicken can overcook. So I worked on this recipe for awhile, testing and perfecting a new method until I got it just right. The two secrets to perfectly cooked chicken and long grain rice? 1) Start with bone-in chicken thighs and 2) Heat up the broth first.
Bone-in chicken thighs take a bit longer to cook than boneless skinless breast, which allows the rice more time to cook. And when you start with hot broth, it gives the rice a head start. This way, by the end of the cooking process, you’ve got juicy, perfectly cooked chicken thighs and tender, flavorful rice. This Mexican cheesy chicken and rice is a homerun!
Why I LOVE this recipe!
- One pan recipe – Everything mixes together (and cooks together) right in one single baking dish. This makes for easy prep and even easier dishes!
- Hearty long-grain rice – Firm, distinct grains of flavorful long-grain rice make this Mexican chicken and rice casserole so good.
- Family friendly flavors – With salsa and taco seasonings, everyone loves the Mexican flavors in this dish!
- Perfect for meal prep – You can prep just the veggies ahead of time for a head start, or make the whole Mexican chicken and rice dish ahead of time for easy lunches and dinners all week long.
Recipe Notes
This Mexican casserole with rice and chicken is as simple as promised! Just 10 minutes prep for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make this Mexican Chicken and Rice Bake to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – It’s important to use bone-in chicken thighs, which take a bit longer to cook and have more fat than other cuts of chicken. This gives the rice enough time to cook perfectly without the chicken overcooking. You can use boneless, skinless chicken breasts, but the meat won’t be quite as tender as if you were to use bone-in thighs.
- Onion, red bell pepper, & garlic – These diced veggies add flavor and the bonus of some added nutrition.
- Butter – For cooking the veggies, plus it adds moisture and flavor.
- Taco seasoning – Grab your favorite taco seasoning from the store, or you can use our homemade taco seasoning.
- Long-grain white rice – The rice will go in uncooked (that’s the beauty of this method!) This recipe is designed for long-grain rice and NOT quick-cooking rice.
- Black beans – One can, drained and rinsed.
- Chicken broth – Use store bought or homemade chicken broth.
- Salsa – Use your favorite mild, medium, or hot salsa.
- Cheese – I like cheddar cheese in this one-pan Mexican chicken and rice, but you can swap in Monterey Jack, Colby Jack, or another favorite cheese instead.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Mexican Chicken & Rice Bake – Use hot salsa and swap in pepper jack cheese. Garnish with fresh sliced jalapeños.
- Mexican Chicken & Rice Bake with Black Beans & Corn – Add an extra can of black beans and toss in a cup of frozen corn kernels as well.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make this Mexican Chicken and Rice Bake.
Add the onion, bell pepper, garlic, and butter to a 9×13 casserole dish.
Bake for 10 minutes, then add the rice to the dish.
Top the rice with the black beans and salsa.
Season the chicken thighs with taco seasoning, then lay them on top.
Pour hot broth over the top, cover, and cook for 30 minutes. Remove the foil, stir the rice and beans under the chicken, add the cheese, and return to the oven.
Bake until the edges are bubbling and the cheese is melted. Serve warm with assorted toppings like cilantro, sour cream, and/or or pico de gallo.
Recipe Tips
- Heat up the broth – This is a crucial step to make sure the rice and the chicken are done cooking at the same time. If the broth goes in cold or even lukewarm, it can take up to 30 minutes to heat up. By that time, the chicken will have already started cooking, and when the rice is done, the chicken will be overdone. So don’t skip that important step!
- Use an instant-read thermometer – If a thermometer inserted into the thickest part of the chicken reads 165°F, the chicken is cooked thoroughly and ready to eat!
- Long-grain rice only – This recipe is designed to use long-grain white rice, something a lot of readers have asked for. If you prefer a chicken and rice bake with quick-cooking rice, try my Chicken Burrito Casserole or Chicken Fajita & Rice Casserole.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Pre-chopped veggies – Opt for pre-chopped vegetables at the grocery store.
- Pre-shredded cheese – Grab pre-shredded cheese to save yourself the time it takes to grate cheese and wash your grater.
- Prep ahead – To give yourself a leg up on prep time, chop the veggies and bake them as directed for 10 minutes. Allow to cool, then cover tightly with foil and refrigerate for up to 3 days. When you’re ready for your easy Mexican chicken and rice, just pick up the recipe where you left off, adding the rice, salsa, beans, chicken, and broth, then cover and bake.
- Meal prep it – Take the meal prep a step further by making this Mexican chicken and rice recipe over the weekend, then separating it into individual portions and storing it in the fridge. A quick reheat and you’ve got a fast and easy lunch or dinner!
What to Serve with Mexican Chicken and Rice Bake
Since this protein-based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Mexican side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Mexican Chicken and Rice Bake Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Chicken & Rice Burritos– Spread some refried beans in the center of large flour tortilla and pile on some leftover chicken and rice. Add cheese if you like, then wrap it up and heat it in a skillet on both sides until warmed through.
- Chicken Burrito Bowls– Add some of the leftover rice to the bottom of a bowl, and chop up some chicken to pile over the top. Top with fresh corn, diced avocado, tomatoes, lettuce, and cheese and drizzle with sour cream or jalapeño ranch and a bit of salsa.
- Chicken Quesadillas– Cut up leftover chicken and place it inside a tortilla along with some cheese. Fry on both sides and serve it with warmed leftover rice on the side.
- Chicken Enchiladas– Mix shredded chicken, rice, and enchilada sauce together and roll in corn tortillas. Pour more enchilada sauce over the top, top with Monterey Jack cheese, and bake until warmed through.
Recipe FAQ’s
How do you reheat chicken and rice casserole in the oven?
Cover the dish with aluminum foil and place the dish in a preheated 350-degree oven. Heat for about 30 minutes, until completely warmed through.
Can I use boneless, skinless chicken breasts or thighs in this recipe?
You can, but the chicken might end up a little overcooked or dry because they take less time to cook. This recipe has only been tested with bone-in chicken thighs.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Cheesy Broccoli Chicken Rice Casserole
- Buffalo Chicken Rice Casserole
- Chicken Fajita Casserole
- Creamy Chicken and Rice Casserole (with Ritz Cracker Topping!)
Mexican Chicken and Rice Bake
Ingredients
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, pressed
- 2 tbsp butter
- 6 bone in chicken thighs
- 2 tablespoons taco seasoning
- 1 1/2 cups long grain white rice, uncooked
- 1 can black beans, drained and rinsed
- 2.5 cups chicken broth, very hot (see note)
- 12 ounces salsa, prepared
- 1 cup shredded cheddar cheese
Garnish
- Pico de Gallo
- Cilantro
Instructions
- Preheat the oven to 400˚F.
- Add the onion, bell pepper, and garlic to the bottom of a large casserole dish (I used 9×13 inch dish).Bake for 10 minutes.
- Meanwhile, remove the skin from the chicken thighs, then season both sides of the chicken generously with taco seasoning.
- Remove the casserole dish from the oven and add the rice, black beans, and salsa to the pan. Lay the chicken thighs on top of the mixture, then pour the hot broth into the casserole dish. Cover with foil then bake for 30 minutes.
- At the end of 30 minutes, remove the foil and use a fork to gently stir the rice and beans under the chicken. Top with cheese and return to the oven for an additional 10-15 minutes.
- Once done, the edges should be bubbling and the cheese melted. Remove from oven and serve warm. Optionally, garnish with your choice of chopped cilantro, sour cream, and pico de gallo.
Recipe Notes
- Salsa – salsa verde or another type of your favorite salsa will also work well.
- Black beans – pinto or kidney beans would also work well.
- Cheddar cheese – feel free to substitute Monterey Jack or another favorite type of cheese.
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