Description
Mexican Chicken and Rice Bake is a hearty and flavorful one-dish meal featuring tender diced chicken breasts baked with seasoned rice, black beans, corn, diced tomatoes, and a rich enchilada sauce. Topped with melted Mexican cheese blend and fresh cilantro, this casserole is perfect for busy weeknights or meal prepping, offering a comforting and satisfying gluten-free Mexican-inspired dinner.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1½ cups red enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Toppings and Garnish
- 1½ cups shredded Mexican cheese blend
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Combine Ingredients: In a greased 9×13-inch baking dish, mix together the uncooked rice, chicken broth, enchilada sauce, black beans, corn, diced tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper until well combined.
- Add Chicken: Stir the diced chicken into the rice mixture evenly distributing it throughout the dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, allowing the rice to cook and the chicken to bake through.
- Add Cheese and Finish Baking: Remove the foil carefully, sprinkle the shredded Mexican cheese blend evenly over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly and the chicken is fully cooked.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh cilantro, and serve warm with lime wedges on the side for squeezing over the dish.
Notes
- For added creaminess and flavor, top with sliced avocado, sour cream, or jalapeños before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- You can use canned or frozen corn depending on availability, just ensure it’s thawed if frozen.
- Adjust chili powder and spices to your heat preference.
- For a spicier kick, add diced jalapeños or hot sauce to the mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
