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Cheesy Mexican Chicken and Rice Bake: A Flavorful Family Favorite

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This Cheesy Mexican Chicken and Rice Bake is a one-dish wonder your whole family will love! 🍗🍚 Loaded with tender chicken, zesty spices, hearty rice, and melty cheese, it’s baked to bubbly perfection. 🧀🌶️ Just toss it all together and let the oven do the work—easy, comforting, and packed with bold flavor. Ideal for busy weeknights or cozy weekends, this casserole delivers big-time satisfaction in every scoop! 🔥🍽️

Ingredients

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

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.

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.

Find it online: https://inarecipes.com/cheesy-mexican-chicken-and-rice-bake-a-flavorful-family-favorite/