Description
A hearty and flavorful dish featuring tender chicken, seasoned rice, and a zesty combination of Mexican spices. Baked to perfection with melted cheese on top, it’s a one-pan meal that’s easy to prepare and sure to satisfy your whole family.
Ingredients
For the Mexican Chicken and Rice Bake:
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2 tablespoons olive oil
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4 boneless, skinless chicken breasts, cut into bite-sized cubes
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1 cup long-grain white rice, uncooked
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1 medium onion, diced
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2 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes, drained
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1 can (4 oz) diced green chilies (optional for extra heat)
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1 cup chicken broth
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 tablespoon chili powder
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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½ teaspoon ground coriander
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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1 teaspoon lime juice (optional, for a tangy finish)
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Fresh cilantro for garnish (optional)
Instructions
Begin by heating the olive oil in a large sauté pan over medium heat. Once the oil is hot, add the cubed chicken pieces. Season with a pinch of salt and pepper. Sauté the chicken until browned and cooked through, about 6-8 minutes, stirring occasionally to ensure even cooking. Once cooked, remove the chicken from the pan and set it aside.
In the same sauté pan, add the diced onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. This will create a savory base for the dish.
In a large oven-safe baking dish, combine the cooked rice, sautéed onions and garlic, diced tomatoes, green chilies (if using), chicken broth, and the spices (chili powder, cumin, smoked paprika, coriander, salt, and pepper). Stir everything together to ensure it is evenly distributed.
Once the rice mixture is well-combined, add the cooked chicken pieces back into the dish. Stir to mix the chicken with the rice and vegetable mixture. The chicken will add protein and flavor to the bake, making it a complete meal.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the top of the chicken and rice mixture. The cheese will melt into the dish, creating a creamy, cheesy topping that brings all the flavors together.
Cover the baking dish with aluminum foil and bake in a preheated 350°F (175°C) oven for 30 minutes. This allows the rice to cook through and absorb the flavors from the chicken and spices. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the rice is fully cooked.
Once the dish is out of the oven, let it sit for 5 minutes before serving. This allows the flavors to settle and ensures the dish is easier to serve. Garnish with fresh cilantro and a squeeze of lime juice for an added burst of freshness and flavor. Serve hot and enjoy!
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-18g
- Carbohydrates: 35-40g
- Protein: 25-28g