Mexican Chicken and Rice Bake (2024)

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This Mexican chicken and rice bake is a one-pan meal that’s loaded with flavor and sure to please the whole family. Made quick and simply with rice, plenty of salsa, corn, black beans, chicken breasts, and lots of cheese, I love to throw this dinner recipe together when I’m short on time or energy but ready for a delicious meal!

What Makes This Recipe So Good

This simple chicken bake is quick and easy to throw together but full of delicious flavors and satisfying ingredients. Juicy chicken seasoned with taco seasoning on a bed of rice, black beans, corn, and salsa, topped with melty cheddar cheese. Savory, filling, and comforting, all in one.
It’s a one-pan (…pan? …pot? …dish? One-dish.) meal which means less to clean up all around. I don’t know about you, but this mama is always a fan of less to clean up.
Like most casseroles, Mexican chicken and rice bakes are fantastic for meal prep. Not only do you have your protein and sides all ready in one dish, but all the ingredients keep and reheat well. Just divvy everything up into individual portions, refrigerate your servings in airtight containers, and heat it all up when you’re ready to eat!

Chef’s Tips

Be careful not to overcook the chicken during its first round in the oven. If it’s overcooked before you add the cheese, it’s only going to get more overcooked when you put it back in the oven to melt the cheese. Aim for a temperature of around 158° Fahrenheit – cooked through but not quite fully cooked.
I opted for chicken breasts in my chicken and rice bake, but boneless, skinless chicken thighs will also work. Chicken thighs typically take a little longer to cook, so adjust as needed!
Change up the flavors every time you make a Mexican chicken casserole just by using different salsas! You can’t go wrong with a classic chunky red salsa, sure. Salsa verde would also be delish, as would a pineapple salsa or a tomatillo and chipotle pepper salsa. You can also make your own – I really love a roasted salsa here!

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Recipe By: Cheryl Malik

4.89 from 9 votes

Mexican Chicken and Rice Bake

Prep 15 minutes minutes

Cook 40 minutes minutes

Total 55 minutes minutes

Rice, salsa, corn, black beans, cheese, and perfectly seasoned chicken breasts come together in an easy one-pan meal the whole family will love!

8 servings

Equipment

9×13 baking dish
Cooking spray
Cutting board
rubber or silicone spatula or large mixing spoon
instant read thermometer

Ingredients

For the Chicken

▢ 4 small boneless, skinless chicken breasts or 2 large chicken breasts sliced into cutlets; approximately 2-3 pounds total
▢ salt to taste
▢ freshly cracked black pepper to taste
▢ 1 tablespoon taco seasoning

For the Rice & Bean Layer

▢ 2 cups cooked rice white or brown
▢ 1 15-ounce can black beans drained, well-rinsed
▢ 1 cup frozen corn kernels see Notes
▢ ½ teaspoon salt more or less to taste
▢ ½ teaspoon garlic powder
▢ 1 16-ounce jar salsa any flavor, any brand; 2 cups, divided
▢ 2 cups freshly shredded cheddar cheese

To Serve (All Optional)

▢ sour cream
▢ crema or queso
▢ chopped fresh cilantro

Instructions

Preheat oven to 400° Fahrenheit. Lightly spray casserole dish with cooking spray and set aside.
Lay chicken breasts on cutting board. Season with plenty of salt and black pepper, then sprinkle ½ tablespoon taco seasoning over chicken. Flip chicken breasts over and repeat on other side. Set aside.
Add cooked rice, black beans, corn kernels, garlic powder, 1 ½ cups salsa, ½ teaspoon salt, and black pepper to greased casserole dish. Stir well to thoroughly combine all ingredients, then spread mixture out to all edges of casserole dish in one flat, even layer.
Place seasoned chicken breasts on top of rice mixture in casserole dish. Cover chicken with remaining ½ cup salsa.
Place casserole dish in preheated oven. Bake uncovered 30 to 35 minutes or until chicken is just cooked-through. Cook time will vary based on thickness of chicken breasts. Instant read thermometer should read 158° Fahrenheit.
Remove casserole dish from oven. Sprinkle shredded cheese over top of chicken, then return casserole dish to oven. Bake uncovered 4 to 5 minutes or until cheese has melted.
Remove casserole dish from oven. Divide chicken breasts and rice mixture into servings and top with desired toppings. Serve warm.

Corn: If using canned corn, be sure to drain liquid and rinse corn kernels very well.
Cook Time: Your exact cook time will vary depending on the size and thickness of the chicken breasts you use. I recommend using a thermometer of some sort to tell when the chicken is just cooked-through. If you go by visual clues, you risk overcooking the chicken when you put it back in the oven to melt the cheese.
Make it Low Carb: Replace the rice with cooked cauliflower rice.

Approximate Information for One Serving

Serving Size: 1servingCalories: 382calProtein: 36gFat: 13gSaturated Fat: 6gTrans Fat: 0.01gCholesterol: 101mgSodium: 1064mgPotassium: 828mgTotal Carbs: 30gFiber: 5gSugar: 2gNet Carbs: 25gVitamin A: 622IUVitamin C: 6mgCalcium: 245mgIron: 2mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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Can you prepare ahead of time and then bake next day?
Reply
1. We haven’t tried it, so we can’t say for sure. We’d love to know how it turns out if you try it!
  Reply
Made this a couple weeks ago for the first time, and, again tonight. What a hit for very hungry boys!! Everyone loves it!! So easy, yet sooo delicious!!
Reply
1. We’re so glad it’s been a hit! Thanks for sharing, Andrea!
  Reply
I made this tonight, and it was so easy and good. I used a medium heat Pace chunky salsa. This recipe is a keeper.
Reply
1. So happy you enjoyed it, Leslie! Thank you for leaving a review!
  Reply
Tried this recipe yesterday and it was a hit. Everyone loved it. Definitely a keeper
Reply
1. So glad it was a hit! Thanks for sharing, Nan!
  Reply
Why can’t i use raw rice and bake w everything else?
Reply
1. You’re welcome to use uncooked rice – please let us know if you do! The dish only bakes for 30 minutes or so which may not be enough time to cook the rice, and baking it longer can overcook the chicken.
  Reply
I used mexican rice, a pepper instead of corn and added onion. I had time so I browned the chicken then topped with taco sauce. Made a lot as I will turn the left overs into burritos tomorrow 😉
Reply
1. Yumm- that sounds perfect! Thanks for sharing, Lydell!
  Reply

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Meet Cheryl

Passionate foodie, certified health coach, serial entrepreneur, and mom of 3.

I've been developing and sharing delicious, approachable recipes on 40 Aprons for more than a decade. My goal is simple: take the chore out of mealtime by creating recipes that anyone can cook and that never skimp on flavor.

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