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.

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

1. 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.
2. 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.
3. 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

1. Chicken broccoli rice casserole
2. One pan ginger chicken and rice
3. Arroz con pollo