Mexican Chicken and Rice Bake

A spatula scoops out a cooked chicken thigh out of Mexican Chicken & Rice Bake.

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Tender, juicy chicken thighs and long-grain rice cook up perfectly in this cheesy chicken and rice bake. It's super easy to prep and uses only one pan, which makes dishes a breeze!

Prep Time10

Cook Time50

Total Time1

Servings:

Calories: 634kcal

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 9x13 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.

Notes

It is important to use very hot broth for making this dish. Heating the broth gives the cooking a head start. If you do not heat the broth, the rice would take much longer to cook. I microwave my chicken broth, but you could also heat it on the stove top.

Substitutions:

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.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.

How to Freeze: This Mexican Chicken and Rice recipe freezes well. It can be frozen after cooking. See “Mexican Chicken and Rice Bake Leftovers” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I recommend using two 9x13 pans if you double the recipe, or if halving the recipe, use an 8x8 pan.

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