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
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubed
- 1 poblano chile pepper, chopped
- 1 tablespoon Onion Onionâ„¢ Seasoning
- 4 cups cooked long-grain white rice, cooled (about 1â…“ 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.
