This cheesy Mexican chicken and rice bake is filled with corn, beans and chicken and perfectly spiced. A delicious, easy dinner recipe.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Onion.
- Garlic.
- Red bell pepper.
- Rice.
- Crushed tomatoes.
- Chicken stock.
- Beans. Black beans or red kidney beans.
- Corn. Frozen, canned or fresh can be used.
- Chicken. Cooked, shredded chicken.
- Cheese. Mozzarella, cheddar, Gruyere, Pepper jack, etc. Any good melting cheese will work.
- To serve: Coriander/cilantro, limes, jalapeños.
How to make cheese chicken and rice bake
- Cook the rice: In a large, deep braiser sauté the onion, garlic and pepper until soft and fragrant. Add the rice and season to taste. Pour in the chicken stock and tomatoes. Allow to cook until the rice has absorbed most of the liquid then stir in the beans, corn and chicken.
- Bake: Place in the oven and bake for 10 minutes. Remove from the oven, add the cheese then bake for another 5-10 minutes until the cheese has melted and the rice is cooked through.
- Serve: Remove from the oven, top with fresh coriander/cilantro, sliced jalapeños and lime wedges.
Can I make this ahead?
This dish can be prepped all the way up to placing in the oven. Allow to cool and cover then refrigerate for up to 2 days. To freeze, transfer to a foil container then wrap well and freeze for up to 3 months. Bake from frozen.
Can I make this recipe vegetarian?
Absolutely. Leave out the chicken and keep the recipe as is, or add roasted sweet potato cubes, cooked cauliflower, drained chickpeas or lentils to add more fiber and bulk the recipe a little more.
Chicken and rice recipes
Cheesy Mexican Chicken and rice bake
This cheesy Mexican chicken and rice bake is filled with corn, beans and chicken and perfectly spiced. A delicious, easy dinner recipe.
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Servings: 4 - 6
Calories: 418kcal
Ingredients
- 1 onion finely chopped
- 1 red bell pepper finely chopped
- 4 garlic cloves crushed
- 2 tbsp taco spice
- 2 cups rice
- 4 cups chicken stock
- 400 g (14oz) crushed tomatoes
- 1 tsp salt
- 400 g (14oz) black beans / kidney beans
- 1½ cups corn kernels thawed if using frozen
- 3 cups shredded cooked chicken
- 2 cups grated cheese
- coriander/cilantro to serve
- Jalapenos to serve
- lime wedges to serve
Instructions
- Preheat the oven to 200°C/390°F.
- In a large, deep braiser sauté the onion, garlic and pepper until soft and fragrant.
- Add the rice and season with the taco spice and a pinch of salt. Pour in the chicken stock and tomatoes.
- Allow to cook until the rice has absorbed most of the liquid then stir in the beans, corn and chicken.
- Place in the oven and bake for 10 minutes. Remove from the oven, add the cheese then bake for another 5-10 minutes until the cheese has melted and the rice is cooked through.
- Remove from the oven, top with fresh coriander/cilantro, sliced jalapeños and lime wedges.
Nutrition
Calories: 418kcal | Carbohydrates: 71g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 1016mg | Potassium: 592mg | Fiber: 4g | Sugar: 9g | Vitamin A: 866IU | Vitamin C: 34mg | Calcium: 212mg | Iron: 2mg
Just out of interest, how much chicken did you use? 🙂
I’ve amended the recipe 🙂
Can you tell me much much chicken?
I have amended the recipe. Thanks so much for notifying me!
Where is the chicken (besides the chicken stock)?
I have amended the recipe. Thanks so much for notifying me!
This looks delicious but I can’t work out when to add the taco spice? Thanks!
I’ve amended the recipe, my apologies. 🙂
Hello,
Sounds delicious, just confused if there is meant to be real chicken included in the recipe or just the chicken stock? Can’t seem to find the quantities or type in the ingredients, but in the method you have included to add chicken stock as well as chicken.
I have amended the recipe. Thanks so much for notifying me!