Can I use brown rice instead of white rice?

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.

Is this recipe spicy?

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.

Can I make this vegetarian?

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.

Can I freeze this after baking?

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.

Can I add more veggies?

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.

Cheesy Mexican Chicken and Rice Bake

Name: Cheesy Mexican Chicken and Rice Bake
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Mexican
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

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

Units Scale

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

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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

9 x 13 Pan

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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