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Mexican Chicken and Rice Bake is a hearty, flavorful one-pan meal that brings together tender chicken, perfectly cooked rice, and an exciting blend of Mexican spices and cheese. This dish offers comforting, bold flavors with a satisfying mix of textures making it perfect for weeknight dinners or casual gatherings. The entire meal cooks together in one dish simplifying preparation and cleanup while allowing the ingredients to meld into a deliciously cohesive bake.
Ingredients
- Olive oil: for sautéing to give a smooth base and prevent sticking. Choose extra virgin for better flavor
- Fresh boneless skinless chicken breasts: cut into bite-sized cubes to provide tender protein
- Diced onion: adds a savory sweetness
- Minced garlic: for rich aromatic depth
- Drained canned diced tomatoes: bring acidity and moisture
- Canned diced green chilies: optional for extra heat
- Chicken broth: enhances rice cooking with savory liquid
- Long grain white rice: for fluffiness and even cooking
- Shredded cheddar cheese: offers sharp richness
- Monterey Jack cheese: contributes creamy meltability
- Chili powder: delivers a warm spicy undertone
- Ground cumin: adds earthiness
- Smoked paprika: for subtle smokiness
- Ground coriander: with citrus notes to balance the spices
- Salt: controls seasoning
- Black pepper: adds a gentle bite
- Lime juice: optional for a bright finishing touch
- Fresh cilantro: for garnish and herbal freshness
Step-by-Step Instructions
- Prepare the Chicken:
- Heat olive oil in a large sauté pan over medium heat until shimmering. Add the cubed chicken seasoned lightly with salt and pepper. Cook the chicken stirring occasionally for 6 to 8 minutes until nicely browned and cooked through. Remove the chicken from the pan and set aside to maintain juiciness
- Sauté the Onion and Garlic:
- In the same pan add the diced onion. Cook gently for 3 to 4 minutes until softened and translucent to soften the flavors and enhance sweetness. Add the minced garlic and cook for about 30 seconds until fragrant but not browned to build a savory flavor base
- Combine the Ingredients in the Baking Dish:
- Transfer the cooked rice to a large oven-safe baking dish. Add the sautéed onions and garlic the drained diced tomatoes and green chilies if using. Pour in the chicken broth and sprinkle the chili powder cumin smoked paprika coriander salt and pepper. Stir everything thoroughly for even seasoning
- Add the Chicken to the Baking Dish:
- Return the cooked chicken to the rice mixture and fold gently to combine. Distribute the protein evenly so every bite has flavor and texture
- Top with Cheese:
- Evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the top. The cheese will melt into a creamy layer enhancing richness
- Cover and Bake:
- Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius for 30 minutes to allow the rice to absorb liquid and flavors. Remove the foil and bake an additional 15 to 20 minutes until cheese is melted bubbly and golden and the rice is fully cooked
- Garnish and Serve:
- Let the dish rest for 5 minutes after removing from the oven to set the dish for easier serving. Garnish with fresh cilantro and a squeeze of lime juice for brightness. Serve hot
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven until heated through. For freezing cool completely then wrap tightly with plastic wrap and foil. Freeze up to three months. Thaw overnight in the fridge before reheating
Ingredient Substitutions
Use brown rice for a nuttier texture but remember this will increase cooking time. Try turkey or pork instead of chicken for a different protein profile. Swap cheddar and Monterey Jack cheese with pepper jack for more heat or mozzarella for a milder melt. Use vegetable broth instead of chicken broth for a vegetarian version. Leave out the green chilies if you prefer mild heat or replace with fresh jalapeño for a fresher spicy kick
Serving Suggestions
Serve with guacamole and tortilla chips for a crunchy creamy contrast. Mexican street corn adds a fun flavorful side that pairs perfectly. Fresh lime wedge and sour cream balance the spices well. A side salad with citrus vinaigrette lightens up the savory richness and adds crisp texture
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Cultural Context
This recipe celebrates familiar Mexican flavors adapted into a comforting casserole format ideal for busy households. It draws on traditional spices common in Mexican cuisine while blending them in an accessible way that fits into everyday cooking. The inclusion of cheeses like Monterey Jack and cheddar adds a creamy aspect that reflects the fusion cooking popular in Tex-Mex style dishes
Commonly Asked Questions
- → Can I use other types of rice?
Long-grain white rice works best as it cooks evenly and absorbs flavors well. Avoid quick-cooking rice, which can become mushy in this dish.
- → How can I adjust the spiciness?
Add extra chili powder or green chilies for more heat, or omit spicy ingredients for a milder flavor suited to all palates.
- → What cheeses work well for this bake?
Cheddar and Monterey Jack create a creamy topping, but feel free to try pepper jack or queso fresco for different flavor profiles.
- → Is it possible to make a vegetarian version?
Yes! Replace chicken with beans like black or pinto beans and add extra vegetables for a hearty, meat-free option.
- → What’s the best way to reheat leftovers?
Reheat in the oven at 350°F for 10-15 minutes until warmed through, or use a microwave for quicker heating.
- → Can I prepare this dish in advance?
Yes, prepare the bake ahead and refrigerate it for up to 3-4 days or freeze for 2-3 months. Adjust baking time if starting from frozen.