Mexican Chicken and Rice Bake

Mexican Chicken and Rice Bake: A Flavorful and Easy Weeknight Meal

If you’re looking for a comforting and satisfying dish that’s loaded with flavor, this Mexican Chicken and Rice Bake is the perfect option. It’s a one-dish meal that brings together tender, seasoned chicken, a delicious rice and bean layer, and plenty of melted cheddar cheese. Whether you’re feeding the family or hosting friends, this easy-to-make casserole will become a favorite in no time. Plus, it’s versatile enough to add your favorite toppings like sour cream, avocado, or cilantro for even more flavor.

Ingredients:

For the Chicken:

• 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced into cutlets, approx. 2-3 lbs)
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1 tbsp taco seasoning

For the Rice & Bean Layer:

• 2 cups cooked rice (white or brown)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• ½ tsp salt (adjust to taste)
• ½ tsp garlic powder
• 1 (16 oz) jar salsa (any flavor or brand), divided
• 2 cups freshly shredded cheddar cheese

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Lightly spray a casserole dish with cooking spray and set it aside.
2. Season the Chicken:
   • Place the chicken breasts on a cutting board and season both sides with salt and freshly cracked black pepper. Sprinkle ½ tbsp of taco seasoning on one side of the chicken breasts, flip them over, and sprinkle the remaining taco seasoning on the other side. Set the seasoned chicken aside while you prepare the rice and bean layer.
3. Prepare the Rice & Bean Layer:
   • In the greased casserole dish, combine the cooked rice, drained black beans, frozen corn kernels, garlic powder, 1 ½ cups of salsa, ½ tsp salt, and a pinch of black pepper. Stir everything together until well combined, then spread the mixture out evenly across the bottom of the dish.
4. Assemble the Casserole:
   • Lay the seasoned chicken breasts on top of the rice mixture. Pour the remaining ½ cup of salsa over the chicken breasts.
5. Bake the Casserole:
   • Bake the casserole uncovered in the preheated oven for 30-35 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 158°F (cooking time may vary depending on the thickness of the chicken breasts).
6. Add Cheese & Finish Baking:
   • Once the chicken is cooked, remove the casserole from the oven and sprinkle the shredded cheddar cheese over the top of the chicken. Return the dish to the oven and bake for an additional 4-5 minutes, or until the cheese is melted and bubbly.
7. Serve:
   • Remove the casserole from the oven and divide it into portions. Serve warm with your favorite toppings such as sour cream, sliced avocado, or a sprinkle of fresh cilantro for an extra burst of flavor.

Tips:

• Customize Your Dish: Feel free to use your favorite salsa—mild, medium, or hot depending on your spice preference.
• Add More Toppings: Garnish with diced tomatoes, green onions, jalapeños, or even a squeeze of lime for added zest.
• Meal Prep Friendly: This dish makes great leftovers, so store any extra portions in the fridge for an easy reheated meal.

Quick Facts:

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Servings: 4-6
• Calories: 420 kcal per serving

This Mexican Chicken and Rice Bake is a satisfying and flavorful meal that’s easy to whip up any night of the week. With layers of seasoned chicken, hearty rice, black beans, and corn, all topped with melty cheddar cheese, this casserole is sure to become a family favorite. Serve it with your favorite toppings and enjoy a delicious, fuss-free dinner!

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