Description
This Mexican Chicken and Rice Bake is a hearty, flavorful one-pan meal combining tender chicken thighs, seasoned rice, black beans, and melty cheddar cheese, all baked to perfection. With vibrant bell peppers, onions, and a zesty salsa base, this dish delivers authentic Mexican flavors with comforting ease, perfect for family dinners or meal prep.
Ingredients
Scale
Vegetables & Aromatics
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, pressed
Protein
- 6 bone-in chicken thighs (skin removed)
Spices & Seasoning
- 2 tablespoons taco seasoning
- 2 tablespoons butter
Grains & Legumes
- 1 1/2 cups long grain white rice (uncooked)
- 1 can black beans, drained and rinsed
Liquids & Condiments
- 2.5 cups chicken broth (very hot)
- 12 ounces prepared salsa
Dairy & Garnishes
- 1 cup shredded cheddar cheese
- Pico de Gallo (optional for garnish)
- Cilantro (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400ËšF to prepare for baking your dish.
- Sauté Vegetables: Place the diced onion, red bell pepper, and pressed garlic in the bottom of a large 9×13 inch casserole dish. Bake these aromatics for 10 minutes to soften and release their flavors.
- Prepare Chicken: While the vegetables bake, remove the skin from the chicken thighs and then season both sides generously with taco seasoning to infuse bold Mexican flavors.
- Combine Ingredients: Remove the casserole dish from the oven. Add the uncooked rice, drained black beans, and salsa to the softened vegetables in the dish. Arrange the seasoned chicken thighs on top, then carefully pour the very hot chicken broth over everything. Cover the dish tightly with foil.
- Bake Covered: Bake the casserole covered for 30 minutes, allowing the rice to cook and the chicken to become tender while absorbing the flavorful sauce.
- Stir and Add Cheese: After 30 minutes, remove the foil and gently stir the rice and beans beneath the chicken with a fork. Sprinkle shredded cheddar cheese evenly over the top.
- Final Bake: Return the uncovered casserole to the oven and bake for an additional 10-15 minutes until the cheese melts and the edges bubble deliciously.
- Serve and Garnish: Remove from oven and serve warm. Optionally, garnish with chopped cilantro, sour cream, and pico de gallo for added freshness and flavor.
Notes
- Use very hot chicken broth to help the rice cook evenly without additional stovetop preparation.
- Removing the skin from chicken thighs reduces excess fat and allows seasoning to permeate the meat better.
- Covering the dish with foil during the initial bake helps the rice steam and cook thoroughly.
- If you prefer spicier flavors, add jalapeños to the sauté step or use spicy salsa.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
