This Mexican Chicken and Rice Bake is a delicious, hearty one-pot dish that’s perfect for a busy weeknight or a cozy family dinner. Combining tender chicken, fluffy rice, flavorful beans, and a homemade enchilada sauce, this meal brings all the vibrant tastes of Mexican cuisine into one comforting bake. Topped with a layer of melty mozzarella and cheddar, every bite is packed with savory goodness. With its balanced mix of protein, grains, and veggies, this dish is sure to become a household favorite.
Ingredients:
For the Bake:
- 1 cup (180g) long grain rice
- 480ml (2 cups) chicken stock
- 300g (10.5oz) canned kidney beans, drained and rinsed
- Small handful of fresh chopped coriander (cilantro)
- 2 uncooked chicken breasts (approx 500g/17.5oz), sliced into cutlets
- 50g (2oz) mozzarella cheese, grated
- 30g (1oz) cheddar cheese, grated
- Cooking oil spray
- Salt and pepper to taste
For the Enchilada Sauce:
- 240g (1 cup) canned crushed tomatoes (or passata with 1 tablespoon of tomato paste)
- 180ml (¾ cup) chicken stock
- 1 tablespoon paprika
- 1 ½ teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (adjust to your spice preference)
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
Instructions:
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Apply a thin layer of cooking spray to coat a spacious baking dish.
Prepare the Rice:
- Spread the uncooked rice evenly on the bottom of the greased baking dish.
- Pour the 480ml (2 cups) of chicken stock over the rice and set aside.
Make the Enchilada Sauce:
- In a large skillet, heat a bit of cooking oil over medium heat.
- Apply a thin layer of cooking spray to coat a spacious baking dish.
- Stir in the paprika, cumin, oregano, cayenne pepper, and cook for another 1-2 minutes until fragrant.
- Add the crushed tomatoes (or passata and tomato paste), chicken stock, apple cider vinegar, and maple syrup (or honey).
- Stir to combine, bring the sauce to a simmer, and let it cook for 10 minutes.
Assemble the Bake:
- Pour the enchilada sauce evenly over the rice in the baking dish.
- Layer the sliced chicken cutlets on top of the rice, ensuring they are evenly distributed.
- Season the chicken with salt and pepper.
- Scatter the drained kidney beans over the top of the chicken.
Bake:
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked and the rice has absorbed all the liquid.
- Remove the foil, sprinkle the grated mozzarella and cheddar cheeses evenly over the top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
- Remove the dish from the oven and let it cool slightly.
- Garnish with freshly chopped coriander (cilantro) and serve hot.
Conclusion:
This Mexican Chicken and Rice Bake is a simple yet flavorful dish that combines the essence of Mexican flavors with the comfort of a baked casserole. The homemade enchilada sauce brings a delightful mix of spices, while the tender chicken and rice make it a hearty, satisfying meal. The melted cheese on top adds a creamy, gooey finish, making this bake irresistible. Serve it as a complete meal, and enjoy the wonderful blend of textures and flavors!
Mexican Chicken and Rice Bake: A Flavorful One-Pot Meal
A delicious one-pot Mexican-inspired casserole madewith tender chicken, rice, kidney beans, and a homemade enchilada sauce, allbaked to perfection and topped with melted mozzarella and cheddar cheese.
Ingredients
For the Bake:
- 1 cup 180g long grain rice
- 480 ml 2 cups chicken stock
- 300 g 10.5oz canned kidney beans, drained and rinsed
- Small handful of fresh chopped coriander cilantro
- 2 uncooked chicken breasts approx 500g/17.5oz, sliced into cutlets
- 50 g 2oz mozzarella cheese, grated
- 30 g 1oz cheddar cheese, grated
- Cooking oil spray
- Salt and pepper to taste
For the Enchilada Sauce:
- 240 g 1 cup canned crushed tomatoes (or passata with 1 tablespoon of tomato paste)
- 180 ml ¾ cup chicken stock
- 1 tablespoon paprika
- 1 ½ teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper adjust to your spice preference
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Apply a thin layer of cooking spray to coat a spacious baking dish.
Prepare the Rice:
- Spread the uncooked rice evenly on the bottom of the greased baking dish. Pour the 480ml (2 cups) of chicken stock over the rice and set aside.
Make the Enchilada Sauce:
- In a large skillet, heat a bit of cooking oil over medium heat.
- Apply a thin layer of cooking spray to coat a spacious baking dish.
- Stir in the paprika, cumin, oregano, cayenne pepper, and cook for another 1-2 minutes until fragrant.
- Add the crushed tomatoes (or passata and tomato paste), chicken stock, apple cider vinegar, and maple syrup (or honey).
- Stir to combine, bring the sauce to a simmer, and let it cook for 10 minutes.
Assemble the Bake:
- Pour the enchilada sauce evenly over the rice in the baking dish.
- Layer the sliced chicken cutlets on top of the rice, ensuring they are evenly distributed.
- Season the chicken with salt and pepper.
- Scatter the drained kidney beans over the top of the chicken.
Bake:
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked and the rice has absorbed all the liquid.
- Remove the foil, sprinkle the grated mozzarella and cheddar cheeses evenly over the top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
- Remove the dish from the oven and let it cool slightly.
- Garnish with freshly chopped coriander (cilantro) and serve hot.