Cheesy Mexican Chicken and Rice Bake: A Flavorful Family Favorite

If you’re looking for a dish that’s hearty, family-friendly, and bursting with bold, zesty flavors, this Cheesy Mexican Chicken and Rice Bake should go straight to the top of your meal plan. It’s a complete one-pan meal featuring tender chicken breast, spiced rice, hearty kidney beans, and melty cheese, baked to perfection. Inspired by classic Mexican flavors but simplified for everyday home cooking, this dish is ideal for busy weeknights and casual family dinners.

The real beauty of this meal is how little effort it takes to prepare. You don’t need to cook the rice separately, make a separate sauce, or fuss with complicated steps. Everything comes together in one pan, allowing the ingredients to absorb flavor and moisture as they bake. It’s filling, colorful, and adaptable—use what you have on hand and adjust the spice level to suit your household.

Whether you’re new to cooking or a seasoned home chef, you’ll appreciate how forgiving this recipe is. Follow the steps closely, and you’ll have a cheesy, satisfying dinner that looks as great as it tastes.

Ingredients and Preparation

Protein and Base

• 2 large boneless skinless chicken breasts, thinly sliced
• 1 cup uncooked long grain rice (or basmati for a fluffier texture)
• 2 cups low-sodium chicken broth or stock

Vegetables and Beans

• 1 (400g) can red kidney beans, drained and rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (optional but recommended)

Flavorings and Spices

• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (adjust for heat level)
• ½ teaspoon ground coriander
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

Cheese Topping

• ½ cup grated cheddar cheese
• ½ cup grated mozzarella cheese

Optional Garnishes

• Fresh coriander (cilantro), chopped
• Sliced green onions
• Diced avocado or sour cream
• Lime wedges

Step-by-Step Instructions

1. Season and Brown the Chicken

• Slice the chicken breasts thinly for quicker cooking and even layering.
• Season lightly with salt, pepper, and half of the cumin and paprika.
• In a large non-stick or oven-safe skillet, heat the olive oil over medium heat.
• Sauté the chicken for about 4–5 minutes, until lightly browned but not fully cooked through.
• Remove the chicken from the pan and set it aside.

2. Sauté Aromatics and Spices

• In the same pan, add the chopped onion and cook for about 2–3 minutes, until softened.
• Add the garlic and optional diced bell pepper, cooking another minute.
• Stir in tomato paste, remaining spices (cumin, paprika, chili powder, coriander), and a pinch of salt and pepper.
• Cook for another 1–2 minutes, allowing the spices to toast slightly and become aromatic.

3. Add Rice and Liquids

• Stir in the uncooked rice, mixing well to coat it in the spiced onion mixture.
• Pour in the chicken stock, then stir in the drained kidney beans.
• Mix until everything is evenly distributed and the rice is submerged.

4. Layer the Chicken

• Return the browned chicken slices to the pan, laying them gently over the rice mixture.
• Use a spoon to gently press the chicken slightly into the liquid so they bake evenly.

5. Simmer and Bake

• Cover the skillet with a tight-fitting lid or foil.
• Lower the heat and allow the dish to simmer for 20 minutes.
• While it simmers, preheat your oven to 200°C (400°F).
• After 20 minutes, remove the lid and check if the rice has absorbed most of the liquid and is almost cooked through.

6. Add Cheese and Finish in the Oven

• Once the rice is tender, sprinkle the grated cheddar and mozzarella evenly over the top.
• Transfer the skillet to the preheated oven and bake uncovered for 10–12 minutes, or until the cheese is bubbly and golden.

7. Rest and Garnish

• Let the dish rest for 5 minutes before serving. This helps the flavors settle and makes it easier to portion.
• Garnish with chopped fresh coriander, green onions, or a few slices of avocado, if using.

Beginner Tips and Notes

• Rice Selection: Long grain rice works best for a firm, non-mushy result. Avoid quick-cook rice.
• Spice Level: This recipe is mild by default. If you like it spicy, double the chili powder or add chopped jalapeños before baking.
• Cooking Vessel: If your pan isn’t oven-safe, transfer everything to a baking dish before adding cheese and baking.
• Cheese Choice: A mix of cheddar and mozzarella gives the best of both worlds—sharpness and melt. Monterey Jack or a pre-mixed Mexican blend also work well.
• Leftovers: This dish keeps well for up to 3 days in the fridge. Reheat gently in the oven or microwave.

Serving Suggestions

This Mexican Chicken and Rice Bake is filling on its own, but here are some ways to round out the meal:

• Fresh Salad: A tangy tomato, cucumber, and red onion salad with lime juice cuts through the richness.
• Mexican Slaw: Cabbage slaw tossed with cumin-lime vinaigrette adds crunch.
• Tortilla Chips: Serve on the side or crushed over the top for texture.
• Sliced Avocado: Adds a creamy balance to the warm, spiced rice.
• Corn on the Cob: Brushed with chili butter or lime juice for a flavorful side.

Storage and Reheating

• Refrigerator: Store in airtight containers for up to 3 days.
• Freezer: Cool completely and freeze individual portions in microwave-safe containers for up to 1 month.
• Reheating: Warm in the microwave with a splash of water or stock to prevent dryness. In the oven, cover with foil and heat at 180°C (350°F) until warmed through.

Print

Engagement Features

• Tried this recipe? Let us know how it went in the comments below.
• Adjustments you made? Did you use black beans, swap in beef, or add sweetcorn? Share your version!
• Want more one-pan recipes? Try our Spicy Chicken Burrito Skillet or Enchilada-Style Ground Beef Bake.
• Looking to meal prep? Double the recipe and portion it for quick weekday lunches.
• Serving a crowd? Easily scale the ingredients and bake in a large casserole dish.