This Cheesy Mexican Chicken and Rice Bake is a simple, budget-friendly one-pan dinner packed with Mexican flavors. It's an easy recipe the whole family will love.
One of the dishes I used to get all the time at our favorite local Mexican restaurants was called Jim Nachos. It consisted of rice, shredded chicken and that glorious white queso on top of a pile of chips. This cheesy Mexican rice recipe reminds me of that comforting dish and it's impossibly easy to make. It does take some time to bake though since the rice is uncooked, but it's worth the wait!
Why you'll love this dinner:
- You can use a store bought rotisserie chicken to save time
- You mix everything in one dish, then bake it all leaving little to no cleanup
- It's got minimal, simple ingredients making it affordable
- It's customizable and can be made vegetarian by substituting the chicken for black beans, or even to make a great side dish
Ingredients
1 cup shredded cooked chicken - you can use a rotisserie chicken to save time
1 cup white rice, uncooked
1 (10oz) can diced tomatoes - you can use Rotel tomatoes with green chiles or fire roasted tomatoes as well
2 1/2 cups chicken broth or stock - you can use water or vegetable broth if you don't have broth
1 packet taco seasoning - feel free to make your own Mexican seasoning blend!
1 1/2 cups shredded Mexican cheese blend - you can use cheddar cheese, Colby or Monterey jack
Optional toppings: sour cream, green onions, avocado, cilantro, jalapeños, tortilla chips or refried beans
Instructions
Preheat the oven to 375 degrees. Mix all the ingredients including the chicken, uncooked rice, canned tomatoes, taco seasoning and cheese giving a good stir into a large casserole dish until the seasonings are evenly dispersed. Cover with aluminum foil and bake for 1 hour.
Carefully remove the foil and stir everything to distribute the liquid. If there is no extra liquid, you may add a 1/4 cup more of broth. Top with additional cheese (if you like the melted cheese top) and bake an additional 20 minutes.
There will be some liquid around the edges still bubbling, which is fine. It will get absorbed as the cheesy Mexican rice casserole sits.
Get the Recipe
Cheesy Mexican Chicken and Rice Bake
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
Description
This Cheesy Mexican Chicken and Rice Bake is a simple, budget-friendly one-pan dinner packed with Tex-Mex flavor. An easy weeknight recipe the whole family will love.
Ingredients
- 1 cup shredded cooked chicken - you can use a rotisserie chicken to save time
- 1 cup white rice, uncooked
- 1 (10oz) can diced tomatoes - you can use Rotel tomatoes with green chiles or fire roasted tomatoes as well
- 2 1/2 cups chicken broth or stock - you can use water or vegetable broth if you don't have broth
- 1 packet taco seasoning - feel free to make your own Mexican seasoning blend!
- 1 1/2 cups shredded Mexican cheese blend - you can use cheddar cheese, Colby or Monterey jack
- Optional toppings: sour cream, green onions, avocado, cilantro, jalapeños, tortilla chips or refried beans
Instructions
- Preheat the oven to 375 degrees.
- Mix all the ingredients including the chicken, uncooked rice, canned tomatoes, taco seasoning and cheese giving a good stir into a large casserole dish until the seasonings are evenly dispersed. Cover with aluminum foil and bake for 1 hour.
- Carefully remove the foil and stir everything to distribute the liquid. If there is no extra liquid, you may add a 1/4 cup more of broth. Top with additional cheese (if you like the melted cheese top) and bake an additional 20 minutes.
- There will be some liquid around the edges still bubbling, which is fine. It will get absorbed as the cheesy Mexican rice casserole sits.
- Serve with your favorite additional toppings!
Equipment
Buy Now →Notes
You can substitute the chicken for cooked ground beef or keep it vegetarian using only beans.
- Prep Time: 5 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican
Frequently Asked Questions
You can, but you'll need to increase the baking time significantly (up to 75-90 minutes) and possibly add more liquid. For best results, par-cook the brown rice before assembling, or stick with white rice for an easy, no-fuss bake.
Not overly. The spice level will mostly come from if you use diced tomatoes with green chilies and the taco seasoning you choose. For a milder version, use plain diced tomatoes and skip the chili powder. For more heat, add jalapeños or hot sauce before baking.
Absolutely! Just leave out the chicken and maybe add an extra can of beans (like pinto or kidney beans) or some sautéed bell peppers for extra substance.
Yes! Let it cool completely, then portion into airtight containers or wrap tightly. It will keep in the freezer for up to 3 months. Reheat in the microwave or oven until hot throughout.
Definitely. I would sauté any vegetable like diced bell peppers, onions, squash or zucchini before being stirred in before baking. You can stir in spinach raw before baking though. Just keep the overall moisture in mind-you don't want it too watery.
If you love this Mexican cheesy chicken bake, you're going to want to add it to your regular Taco Tuesday rotation. It's one of those easy weeknight meals that feels special but comes together with pantry staples and minimal prep. Want to switch it up? This recipe also works great with ground beef for a taco-style casserole twist. However you make it, it's a crowd-pleaser that's sure to be on repeat in your kitchen.
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