Mexican Chicken and Rice Bake

When it comes to comforting, low-fuss dinners, Mexican Chicken and Rice Bake is the superhero your weeknights have been waiting for. It’s cheesy, hearty, and packed with bold flavor—all baked in one dish. Whether you’re juggling after-school chaos, Zoom meetings, or just trying to avoid washing 47 pans (been there!), this recipe has your back.

This Mexican-inspired casserole is a fan favorite at my house, especially when the craving for something warm, filling, and a little zesty hits. Let’s dive into this crowd-pleaser that will have your kitchen smelling like a fiesta!

Why You’ll Love This Mexican Chicken and Rice Bake

This isn’t just another chicken dinner—it’s the dinner that makes everyone forget they were asking “what’s for dinner?” five times in one hour. Here’s why this one-pan wonder works:

• Minimal cleanup – Everything bakes together in one dish. One dish, people!
• Big flavor payoff – Salsa, taco seasoning, and cheddar cheese bring the bold, smoky, tangy magic.
• Customizable – Use what you’ve got! Swap corn for bell peppers, white rice for brown, or even try quinoa if you’re feeling adventurous.
• Kid-approved – It’s cheesy and mild enough for little taste buds, but adults can spice it up with toppings.

Ingredients You’ll Need

For the Chicken:

• 4 small boneless, skinless chicken breasts (or 2 large, sliced into cutlets – about 2–3 lbs total)
• Salt and black pepper to taste
• 1 tablespoon taco seasoning

For the Rice & Bean Layer:

• 2 cups cooked white or brown rice
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels (no need to thaw)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon garlic powder
• 1 (16-ounce) jar salsa (your favorite kind!)
• 2 cups freshly shredded cheddar cheese

Optional Toppings (highly encouraged):

• Sour cream or Mexican crema
• Crumbled queso fresco
• Chopped fresh cilantro

How to Make Mexican Chicken and Rice Bake

1. Preheat & Prep
Set your oven to 400°F. Lightly spray a casserole dish with non-stick cooking spray.

2. Season the Chicken
Place your chicken breasts on a cutting board. Sprinkle both sides generously with salt, pepper, and taco seasoning. (No need to be fancy—just rub it in with your hands and call it good.)

3. Layer the Rice Mixture
In your prepared casserole dish, stir together:

• Cooked rice
• Black beans
• Corn
• Garlic powder
• 1½ cups salsa
• Salt and pepper

Mix it well, then spread the mixture out in an even layer.

4. Add Chicken & Bake
Lay the seasoned chicken breasts right on top of the rice layer. Spoon the remaining ½ cup salsa over the chicken.

Pop the dish into your preheated oven and bake, uncovered, for 30 to 35 minutes, or until the chicken is just cooked through (a meat thermometer should read 158°F).

5. Melt the Cheese
Take it out of the oven, sprinkle shredded cheddar over the top, and return it to the oven for another 4 to 5 minutes—just until that cheese gets nice and melty.

6. Serve & Enjoy
Top each serving with sour cream, crema, queso fresco, or cilantro—or all of the above. No judgment here.

Quick Tips to Make It Even Better

• Rice matters: Day-old rice works beautifully here! It’s drier, which helps absorb all the yummy salsa juice.
• Make it spicy: Like it hot? Use a spicy salsa, toss in diced jalapeños, or serve with hot sauce on the side.
• Shred the cheese yourself: Pre-shredded cheese works in a pinch, but freshly shredded melts way better (and tastes better too).

A Little Backstory (Because Every Recipe Has One)

This Mexican Chicken and Rice Bake became a staple in my house after one particularly chaotic Tuesday. I was staring at leftover rice, a lone chicken breast, and half a jar of salsa. Instead of giving up and ordering takeout, I threw it all into a dish with some beans and cheese—and bam! Dinner magic.

Now it’s my go-to for potlucks, picky eaters, and those nights when I just can’t with a million ingredients.

FAQs About Mexican Chicken and Rice Bake

Conclusion

This Mexican Chicken and Rice Bake is the perfect one-dish meal for busy nights, lazy Sundays, or anytime you need dinner on the table fast without sacrificing flavor. It’s cozy, colorful, and downright crave-worthy. So grab your casserole dish, your favorite salsa, and let’s get cooking!

Explore More Flavorful Chicken Favorites

If this Mexican Chicken and Rice Bake hit the spot, you’re going to love exploring more Mexican-inspired and easy weeknight chicken recipes from Chicken Magic! Here are some reader-favorite dishes that pair perfectly with today’s bake, whether you’re planning a themed dinner night or just need more foolproof meals in your rotation:

1. Turn up the flavor with this slow-cooked twist: try the Slow Cooker Chicken Carnitas—tender, juicy, and packed with traditional spices that melt in your mouth.
2. Craving tacos next? You can’t go wrong with these Easy Chicken Tacos—they’re quick to prep and always a hit with kids and adults alike.
3. Want something saucy and smoky? My Chicken Tinga recipe delivers bold chipotle flavor and is perfect for stuffing into tortillas or serving over rice.
4. For a cheesy casserole spin on today’s flavors, don’t miss the ultra-comforting Mexican Queso Chicken and Rice—it’s rich, gooey, and totally irresistible.

These dishes are perfect if you’re building a weekly meal plan, spicing up your Taco Tuesday routine, or just expanding your chicken recipe repertoire. Let the magic continue in your kitchen!

Mexican Chicken and Rice Bake

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• Author: Aneta
• Total Time: 50 mins
• Yield: 4 servings 1x

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Description

This cheesy Mexican Chicken and Rice Bake is a one-pan wonder packed with tender chicken breasts, zesty salsa, hearty black beans, sweet corn, and fluffy rice—all topped with melty cheddar and sour cream. Perfect for busy weeknights and picky eaters alike!

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Ingredients

Scale 1x2x3x

For the Chicken:

• 4 small boneless, skinless chicken breasts (or 2 large, sliced into cutlets; approx. 2–3 lbs)

• Salt, to taste

• Black pepper, to taste

• 1 tablespoon taco seasoning

For the Rice & Bean Layer:

• 2 cups cooked white or brown rice

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup frozen corn kernels

• ½ teaspoon salt

• ½ teaspoon garlic powder

• 1 (16 oz) jar salsa (any flavor), divided

• 2 cups freshly shredded cheddar cheese

Optional Toppings:

• Sour cream or Mexican crema

• Queso fresco, crumbled

• Chopped fresh cilantro

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Instructions

1. Preheat oven to 400°F. Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.

2. Season chicken breasts with salt, pepper, and taco seasoning on both sides. Set aside.

3. In the prepared casserole dish, combine the cooked rice, black beans, corn, garlic powder, 1½ cups salsa, and salt. Mix well and spread into an even layer.

4. Place seasoned chicken on top of the rice mixture and spoon the remaining ½ cup salsa over the chicken.

5. Bake uncovered for 30–35 minutes, or until chicken is cooked through (internal temperature of 158°F).

6. Remove from oven, sprinkle cheese over chicken, and return to oven for 4–5 more minutes until cheese is melted.

7. Serve warm with sour cream, queso fresco, and chopped cilantro, if desired.

Notes

You can use rotisserie or pre-cooked chicken for a faster prep—just stir into the rice mix before baking and reduce cook time.
Day-old rice works best to absorb the salsa and keep the casserole from becoming mushy.
Spice it up with hot salsa, jalapeños, or a pinch of cayenne if you like heat.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Main course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 510 kcal
• Sugar: 4 g
• Sodium: 890 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 6 g
• Protein: 40 g
• Cholesterol: 105 mg