If you are craving a comforting, flavorful, and hearty dish that brings together the vibrant tastes of Tex-Mex cuisine, then you must try this incredible Mexican Chicken Rice Bake Recipe. It’s a fantastic one-dish meal where tender chicken, smoky poblano peppers, hearty black beans, and zesty tomatoes meld beautifully with perfectly cooked rice. Every bite bursts with rich, satisfying flavors and creamy melted cheese that makes it a guaranteed crowd-pleaser. The best part is how easy it comes together, making it a perfect go-to for busy weeknights or casual gatherings when you want something nourishing without fuss.
Ingredients You’ll Need
Getting this Mexican Chicken Rice Bake Recipe right is all about using simple, staple ingredients that complement each other to create that signature balance of freshness, spice, and comfort. Each ingredient plays a crucial role—whether it’s adding texture, moisture, or a punch of bold flavor.
- Olive oil: Essential for sautéing the chicken and poblano pepper to bring out their natural flavors with a light, healthy fat.
- Boneless skinless chicken breasts: The main protein, cubed for quick and even cooking.
- Poblano chile pepper: Adds just the right amount of smoky heat and a pop of green color.
- Onion Onion™ Seasoning: A flavorful seasoning blend that infuses the dish with sweet and savory onion notes.
- Long-grain white rice: Provides the base of the bake with a fluffy, light texture once cooked and cooled.
- No salt added black beans: Brings creaminess and heartiness along with a boost of protein and fiber.
- Diced tomatoes with green chiles: Contribute juiciness, a mild tang, and a touch of chili heat.
- Whole corn kernels: Add natural sweetness and bursts of pop-in-your-mouth goodness.
- Unsalted chicken broth: Keeps the bake wonderfully moist while enhancing the savory depth.
- Mom’s Favorite Taco Seasoning: The magic spice blend that ties all the ingredients together with authentic Mexican flavors.
- Mild Cheddar cheese: Melts gorgeously on top, creating a golden, gooey crust that you’ll adore.
How to Make Mexican Chicken Rice Bake Recipe
Step 1: Sauté Chicken and Peppers
Start by heating olive oil in a large skillet over medium-high heat. Toss in your cubed chicken breasts along with the chopped poblano chile pepper and Onion Onion™ Seasoning. Let everything cook, stirring occasionally, until the chicken is cooked through and beautifully golden, about 6 to 8 minutes. This step is where the bold flavors begin to develop, as the poblano softens and the seasoning infuses the chicken with a savory aroma.
Step 2: Combine the Ingredients
Next, transfer the cooked chicken and poblano mixture to a greased, freezer-to-oven-safe 13×9-inch baking dish. Add the cooled long-grain white rice, rinsed black beans, diced tomatoes with green chiles (including the flavorful juices), corn kernels, chicken broth, and Mom’s Favorite Taco Seasoning. Stir everything until it’s evenly combined. This layering of ingredients not only ensures every spoonful is bursting with flavor but also perfectly balances textures from creamy beans to tender corn.
Step 3: Prepare for Baking or Freezing
Sprinkle the shredded mild Cheddar cheese evenly over the top of your mixture, covering every bit with that cheesy goodness. If you aren’t ready to bake immediately, cover the dish tightly first with plastic wrap and then with aluminum foil, making sure it’s sealed well. This step allows you to freeze the dish for future meals without losing any of its fantastic flavors or texture.
Step 4: Bake from Frozen
When ready to serve, preheat your oven to 375°F (190°C). Remove the plastic wrap and foil, then cover the dish again with foil to retain moisture while baking. Place it in the oven and bake for 1 hour. After this, reveal the cheese by removing the foil, and continue baking an additional 20 to 25 minutes until the internal temperature reaches a safe 165°F (74°C) and the cheese is melted and lightly browned to perfection. This slow baking crisps the cheese beautifully while heating the dish evenly.
Step 5: Bake Fresh
If you’re baking fresh without freezing, preheat the oven to the same temperature of 375°F (190°C), prepare the dish through step 2, and bake it for 25 to 30 minutes. This shorter bake time ensures everything is heated through and the cheese melts into that glorious golden crown that signals the dish is ready to enjoy.
How to Serve Mexican Chicken Rice Bake Recipe
Garnishes
Enhance your Mexican Chicken Rice Bake Recipe by topping it off with fresh cilantro leaves, a dollop of creamy sour cream, or sliced ripe avocado for a refreshing contrast. A squeeze of lime juice right before serving adds a bright zing that beautifully cuts through the richness of the cheese and chicken.
Side Dishes
This dish stands wonderfully on its own but also pairs perfectly with a crisp green salad dressed with lime vinaigrette or warm, fluffy corn tortillas. For a festive meal, serve alongside Mexican street corn or a simple refried bean dip to keep the flavors exciting and complementary.
Creative Ways to Present
If you want to impress guests, serve this bake in individual ramekins for a personal touch or layer it in a beautiful clear casserole dish to showcase the colorful layers. You can also top each serving with diced jalapeños and extra cheese for those who prefer a spicier kick, making it as customizable as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Chicken Rice Bake Recipe can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after resting, making for tastier second servings.
Freezing
This recipe is perfect for freezing. Prepare through step 3, then freeze the covered baking dish for up to 3 months. When you want that comforting meal, simply bake from frozen as directed for a convenient and delicious dinner option.
Reheating
To reheat, cover leftovers with foil and warm in a 350°F (175°C) oven for 20 to 25 minutes or until heated through. To preserve the cheesy top, remove the foil during the last 5 minutes of reheating for a melty, golden finish.
FAQs
Can I use brown rice instead of white rice in this recipe?
Absolutely! Brown rice works well in this Mexican Chicken Rice Bake Recipe, but be sure to cook it fully before mixing since it takes longer to soften than white rice. You might want to adjust the liquid slightly to keep the bake moist.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and add extra beans or sautéed vegetables like zucchini and bell peppers. Using vegetable broth instead of chicken broth will keep it vegetarian and still packed with flavor.
What type of cheese can I substitute for Cheddar?
If you want a different flavor profile, Monterey Jack or a Mexican cheese blend works beautifully. They melt well and bring their own creamy, melty texture that complements the spices.
How spicy is this Mexican Chicken Rice Bake Recipe?
The poblano pepper and diced tomatoes with green chiles give a mild heat that most people find enjoyable, but you can adjust the spice by using milder or hotter peppers or adding extra taco seasoning to boost the kick.
Can I prepare this recipe ahead and bake it later?
Definitely! One of the great things about this Mexican Chicken Rice Bake Recipe is its make-ahead flexibility. You can assemble it up to step 3, then refrigerate or freeze it until you’re ready to bake.
Final Thoughts
This Mexican Chicken Rice Bake Recipe has quickly become one of my favorite go-to dishes for busy evenings and special gatherings alike. Its vibrant blend of flavors and easy preparation make it a true crowd-pleaser that’s as satisfying as it is beautifully simple. I hope you’ll give it a try soon—you might just find your new family favorite!
Print
Mexican Chicken Rice Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes (fresh) to 1 hour 25 minutes (from frozen)
- Total Time: 65 minutes (fresh) to 1 hour 45 minutes (from frozen)
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This hearty Mexican Chicken Rice Bake is a flavorful one-dish meal combining tender chicken, chopped poblano peppers, black beans, corn, and cheesy rice. Perfect for a family dinner or make-ahead freezer meal, it’s spiced with Onion Onion™ and Mom’s Favorite Taco Seasoning for a delicious Tex-Mex flair.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubed
- 1 poblano chile pepper, chopped
- 1 tablespoon Onion Onion™ Seasoning
- 4 cups cooked long-grain white rice, cooled (about 1⅓ cups uncooked)
- 1 (15 ounce) can no salt added black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chiles, undrained
- 1 cup frozen or canned whole corn kernels
- 1 cup unsalted chicken broth or stock (or water)
- 4 tablespoons Mom’s Favorite Taco Seasoning
- 1½ cups shredded mild Cheddar cheese
Instructions
- Cook the chicken and poblano: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, chopped poblano pepper, and Onion Onion Seasoning. Sauté until the chicken is cooked through, about 6-8 minutes.
- Combine ingredients in baking dish: Transfer the cooked chicken mixture to a greased freezer-to-oven-safe 13×9-inch baking dish. Add the cooled rice, black beans, diced tomatoes (with their juices), corn, chicken broth, and Mom’s Favorite Taco Seasoning. Stir until well combined. Let cool completely.
- Add cheese and freeze if desired: Sprinkle the shredded Cheddar cheese evenly over the top. Cover the dish with plastic wrap and then with aluminum foil. Seal well, label, and freeze if not baking immediately.
- Bake from frozen: Preheat your oven to 375°F (190°C). Remove the plastic wrap and foil, then replace the foil. Bake for 1 hour. Remove the foil and continue baking for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the cheese is melted and lightly browned.
- Bake from fresh: Preheat your oven to 375°F (190°C). Prepare through step 2. Bake for 25-30 minutes, or until heated through and the cheese is melted and lightly browned.
Notes
- Use a freezer-to-oven-safe dish to prepare meals ahead and freeze.
- You can substitute chicken broth with water if preferred.
- Adjust the seasoning to taste if you like more heat or different spice blends.
- Ensure the chicken is fully cooked before mixing with other ingredients for food safety.
- Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
