Mexican Chicken Rice Bake

Introduction

This Mexican Chicken Rice Bake has quickly become a favorite in my household. The fusion of flavors and textures creates a comforting dish that’s perfect for any day of the week. My family loves how easy it is to prepare, and the fact that it can be made ahead of time and frozen is a huge plus. When we serve it, everyone goes back for seconds, and the leftovers are just as delightful! Whether you’re having a busy weeknight dinner or entertaining friends, this dish is sure to impress.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cubed
• 1 poblano chile pepper, chopped
• 1 tablespoon Onion Onion™ Seasoning
• 4 cups cooked long-grain white rice, cooled (about 1⅓ 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

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the cubed chicken, chopped poblano pepper, and Onion Onion Seasoning.
3. Sauté until the chicken is cooked through, about 6-8 minutes.

Combine Ingredients

1. Transfer the cooked chicken mixture to a greased freezer-to-oven-safe 13×9-inch baking dish.
2. Add the cooled rice, black beans, diced tomatoes (with their juices), corn, chicken broth, and Mom’s Favorite Taco Seasoning.
3. Stir until well combined. Let cool completely.

Top with Cheese

1. Sprinkle the shredded Cheddar cheese evenly over the top.
2. Cover the dish with plastic wrap and then with aluminum foil. Seal well, label, and freeze if not baking immediately.

Bake from Frozen

1. Preheat your oven to 375°F (190°C).
2. Remove the plastic wrap and foil, then replace the foil.
3. Bake for 1 hour.
4. 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.

No Freeze Option

1. Preheat your oven to 375°F (190°C).
2. Prepare through step 2.
3. Bake for 25-30 minutes, or until heated through and the cheese is melted and lightly browned.

Nutrition Facts

• Servings: 6
• Calories per Serving: 410
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 500mg
• Total Carbohydrates: 50g
• Dietary Fiber: 6g
• Sugars: 2g
• Protein: 28g

Preparation Time

• Active Time: 20 minutes
• Total Time: 1 hour 45 minutes

How to Serve

• Serve hot straight from the oven.
• Garnish with fresh cilantro or chopped green onions.
• Add a dollop of sour cream or guacamole on top.
• Serve with a side of tortilla chips for added crunch.
• Pair with a fresh salad for a complete meal.

Additional Tips

1. Spice It Up: If you like heat, add jalapeños or a splash of hot sauce to the chicken mixture.
2. Cheese Options: Experiment with different cheeses like pepper jack for extra flavor.
3. Make It Vegetarian: Substitute the chicken with additional beans or sautéed vegetables for a vegetarian version.
4. Short on Time?: Use rotisserie chicken to save time on cooking the chicken.
5. Freezer-Friendly: This dish freezes well, making it perfect for meal prep. Just thaw and bake when ready.

Recipe Variations

• Southwestern Style: Add black olives and bell peppers for more variety.
• Cheesy Delight: Mix in cream cheese before baking for a creamier texture.
• Quinoa Bake: Substitute rice with cooked quinoa for a healthier option.
• Herb Infusion: Add fresh herbs like cilantro or parsley for a fresh taste.
• Spaghetti Squash: Use cooked spaghetti squash instead of rice for a low-carb alternative.

Serving Suggestions

• Serve with a side of Mexican street corn salad for a refreshing contrast.
• Pair with a light avocado and lime salad to balance the flavors.
• A side of refried beans can complement the dish beautifully.

Freezing and Storage

• Freezing: Assemble the dish and freeze before baking. Cover well with plastic wrap and foil.
• Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes.

FAQ Section

1. Can I use brown rice instead of white rice?

• Yes, but you may need to adjust the cooking time as brown rice takes longer to cook.

1. Can I make this dish in advance?

• Absolutely! You can prepare it the day before and store it in the fridge until you’re ready to bake.

1. What can I substitute for poblano peppers?

• Green bell peppers or Anaheim peppers can be good alternatives.

1. Is it possible to make this dish vegetarian?

• Yes, simply omit the chicken and use additional beans or veggies.

1. How do I know when the chicken is cooked through?

• The internal temperature should reach 165°F (74°C).

1. Can I use canned beans instead of dried beans?

• Yes, canned beans are convenient and will save you time.

1. What if I don’t have Taco Seasoning?

• You can make your own by mixing chili powder, cumin, garlic powder, and paprika.

1. Can I add more vegetables to the bake?

• Definitely! You can add zucchini, spinach, or any other veggies you enjoy.

1. How long does it take to thaw a frozen dish?

• It typically takes about 24 hours in the fridge to thaw.

1. Can I use a different type of cheese?
   • Yes, feel free to use your favorite cheese or a combination.

Conclusion

The Mexican Chicken Rice Bake is not just a meal; it’s a celebration of flavors that brings comfort and satisfaction. It’s versatile, easy to prepare, and a guaranteed crowd-pleaser. Whether you make it for a family dinner or a potluck, this dish will surely delight everyone at the table. With the option to freeze and bake later, it fits perfectly into any busy lifestyle. Try it out, and watch it become a staple in your meal rotation!

Print