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!
Ingredients
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
Instructions
Preheat oven to 400°F. Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
Season chicken breasts with salt, pepper, and taco seasoning on both sides. Set aside.
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.
Place seasoned chicken on top of the rice mixture and spoon the remaining ½ cup salsa over the chicken.
Bake uncovered for 30–35 minutes, or until chicken is cooked through (internal temperature of 158°F).
Remove from oven, sprinkle cheese over chicken, and return to oven for 4–5 more minutes until cheese is melted.
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