Description
This Tex-Mex Chicken and Rice Bake is a one-dish wonder loaded with bold spices, juicy chicken, tender rice, and cheesy goodness. Perfect for weeknights and picky eaters.
Ingredients
1 lb boneless chicken thighs
1 cup long grain white rice (uncooked)
1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (frozen or canned)
1 cup black beans, rinsed
2 tbsp taco seasoning
2 cups chicken broth
1 ½ cups shredded cheddar cheese
½ cup sour cream (optional)
¼ cup chopped fresh cilantro
Instructions
Preheat oven to 375°F and grease a 9×13-inch casserole dish.
In the dish, combine rice, beans, corn, diced tomatoes, and taco seasoning. Mix well.
Lay chicken thighs on top, pressing slightly into the mixture.
Pour chicken broth around the edges of the dish.
Cover tightly with foil and bake for 40 minutes.
Remove foil, top with cheese, and bake uncovered for another 10 minutes.
Let rest for 10 minutes. Garnish with sour cream and cilantro.
Notes
You can prep this casserole ahead and bake the next day.
For extra spice, add jalapeños or use hot taco seasoning.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10min
- Cook Time: 50min
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg