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Mexican Chicken and Rice Bake

Tender, juicy chicken thighs and long-grain rice cook up perfectly in this cheesy chicken and rice bake. It's super easy to prep and uses only one pan, which makes dishes a breeze!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 634 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic pressed
  • 2 tbsp butter
  • 6 bone in chicken thighs
  • 2 tablespoons taco seasoning
  • 1 1/2 cups long grain white rice uncooked
  • 1 can black beans drained and rinsed
  • 2.5 cups chicken broth very hot (see note)
  • 12 ounces salsa prepared
  • 1 cup shredded cheddar cheese
Garnish
  • Pico de Gallo
  • cilantro

Instructions

    Cup of Yum
  1. Preheat the oven to 400˚F.
  2. Add the onion, bell pepper, and garlic to the bottom of a large casserole dish (I used 9x13 inch dish).Bake for 10 minutes.
  3. Meanwhile, remove the skin from the chicken thighs, then season both sides of the chicken generously with taco seasoning.
  4. Remove the casserole dish from the oven and add the rice, black beans, and salsa to the pan. Lay the chicken thighs on top of the mixture, then pour the hot broth into the casserole dish. Cover with foil then bake for 30 minutes.
  5. At the end of 30 minutes, remove the foil and use a fork to gently stir the rice and beans under the chicken. Top with cheese and return to the oven for an additional 10-15 minutes.
  6. Once done, the edges should be bubbling and the cheese melted. Remove from oven and serve warm. Optionally, garnish with your choice of chopped cilantro, sour cream, and pico de gallo.

Notes

  • It is important to use very hot broth for making this dish.  Heating the broth gives the cooking a head start. If you do not heat the broth, the rice would take much longer to cook. I microwave my chicken broth, but you could also heat it on the stove top.
  • Substitutions:
  • How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. 
  • How to Freeze: This Mexican Chicken and Rice recipe freezes well. It can be frozen after cooking. See “Mexican Chicken and Rice Bake Leftovers” section in the original post for full instructions.
  • This Mexican Chicken and Rice recipe freezes well. It can be frozen after cooking. See “Mexican Chicken and Rice Bake Leftovers” section in the original post for full instructions.
  • How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. 
  • This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. 
  • How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I recommend using two 9x13 pans if you double the recipe, or if halving the recipe, use an 8x8 pan. 
  • This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I recommend using two 9x13 pans if you double the recipe, or if halving the recipe, use an 8x8 pan. 
  • Salsa - salsa verde or another type of your favorite salsa will also work well. 
  • Black beans - pinto or kidney beans would also work well.
  • Cheddar cheese - feel free to substitute Monterey Jack or another favorite type of cheese. 

Nutrition Information

Calories 634kcal (32%) Carbohydrates 46g (15%) Protein 33g (66%) Fat 35g (54%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 0.3g Cholesterol 172mg (57%) Sodium 1072mg (45%) Potassium 602mg (17%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1392IU (28%) Vitamin C 29mg (32%) Calcium 186mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 634

% Daily Value*

Calories 634kcal 32%
Carbohydrates 46g 15%
Protein 33g 66%
Fat 35g 54%
Saturated Fat 13g 65%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 12g 60%
Trans Fat 0.3g 15%
Cholesterol 172mg 57%
Sodium 1072mg 45%
Potassium 602mg 13%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1392IU 28%
Vitamin C 29mg 32%
Calcium 186mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.