🌶️ Mexican-Inspired Chicken and Rice Bake
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Ingredients
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2 cups uncooked long-grain white rice
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1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 can (15 oz / 425 g) black beans, drained and rinsed
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1 can (14.5 oz / 411 g) diced tomatoes (with green chilies if you like it spicy)
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1 cup corn kernels (fresh, frozen, or canned)
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1 small onion, chopped
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2 cloves garlic, minced
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1 ½ cups chicken broth
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1 teaspoon chili powder
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1 teaspoon cumin
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½ teaspoon smoked paprika (optional)
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Salt and pepper, to taste
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1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
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Optional toppings: sliced jalapeños, chopped cilantro, sour cream, avocado
Instructions
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Preheat oven:
Heat to 375°F (190°C). Grease a 9×13-inch baking dish. -
Combine ingredients:
In a large bowl, mix rice, chicken, black beans, corn, onion, garlic, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir until evenly combined. -
Bake:
Pour mixture into prepared dish, cover tightly with foil, and bake for 35–40 minutes, until the rice is cooked and chicken is fully done. -
Add cheese:
Remove foil, sprinkle shredded cheese over the top, and bake uncovered for 5–10 minutes, until cheese is melted and bubbly. -
Serve:
Garnish with cilantro, sliced jalapeños, avocado, or a dollop of sour cream for extra flavor.
Tips & Variations
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🍗 Chicken alternative: Use cooked shredded chicken — reduces bake time to 20–25 minutes.
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🌶️ Spicy kick: Add a diced jalapeño or ½ teaspoon cayenne pepper.
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🥗 Extra veggies: Toss in bell peppers, zucchini, or spinach.
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🥘 One-pot shortcut: If using stovetop, cook rice with broth and seasoning, then stir in chicken and toppings, simmer until done.
I can also give a creamy version with a cheese sauce base that makes it extra rich and comforting. Do you want me to provide that version?
