Craving a one-pan wonder that’s packed with bold flavors? This Mexican Chicken and Rice Bake is the perfect mix of juicy chicken, fluffy seasoned rice, and gooey cheese—all baked to perfection!
Ingredients
For the Chicken & Marinade:
- 4 boneless, skinless chicken thighs
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 2 tbsp olive oil
- Juice of 1 lime
For the Rice:
- 1 cup long-grain white rice (uncooked)
- 1 ¾ cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- 1 cup frozen corn
- 1 cup black beans (drained & rinsed)
Toppings:
- 1 cup shredded Mexican cheese blend
- 2 tbsp fresh cilantro, chopped
- Sliced jalapeños (optional)
- Sour cream & avocado for serving
Directions
- Marinate the Chicken: In a bowl, mix all the marinade ingredients. Coat the chicken and let it sit for at least 30 minutes (or overnight for max flavor).
- Prepare the Rice Base: In a greased 9×13 baking dish, add the uncooked rice, broth, diced tomatoes, onion, garlic, and seasonings. Stir to combine.
- Layer the Chicken: Place the marinated chicken thighs on top of the rice mixture. Cover tightly with foil.
- Bake It! Preheat your oven to 375°F (190°C) and bake for 40 minutes.
- Final Touches: Remove the foil, sprinkle cheese on top, and bake uncovered for another 10 minutes until bubbly and golden.
- Garnish & Serve: Let it rest for 5 minutes, then top with cilantro, jalapeños, and serve with sour cream & avocado.
Nutritional Info
Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins
Calories per serving: ~450 | Servings: 4