One Pot Mexican Chicken & Rice Bake
This Mexican Chicken & Rice Bake is the ultimate weeknight comfort meal. Everything cooks together in one dish, making it perfect for minimal clean-up. Loaded with bold, smoky flavour and a golden cheesy topping, it’s high in protein and ideal for refuelling after a workout.
Serves
4
Prep time
15 minutes
Cooking time
55 minutes
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Suitable for freezing for up to 1 month.
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Substitutions
- Protein: Swap chicken thighs for chicken breast or even cooked shredded rotisserie chicken.
- Rice: Use long-grain or basmati rice. Avoid quick-cook or brown rice, which will affect cooking time.
- Beans: Substitute black beans for kidney or pinto beans.
- Cheese: Any melting cheese works — try cheddar, mozzarella, or a Mexican blend.
- Spice: Adjust cayenne and jalapeños to your preferred heat level.
Serving Suggestions
Serve with Greek yoghurt or sour cream, sliced avocado, chopped coriander, tortilla chips, and lime wedges.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Suitable for freezing for up to 1 month.
Substitutions
- Protein: Swap chicken thighs for chicken breast or even cooked shredded rotisserie chicken.
- Rice: Use long-grain or basmati rice. Avoid quick-cook or brown rice, which will affect cooking time.
- Beans: Substitute black beans for kidney or pinto beans.
- Cheese: Any melting cheese works — try cheddar, mozzarella, or a Mexican blend.
- Spice: Adjust cayenne and jalapeños to your preferred heat level.
Serving Suggestions
Serve with Greek yoghurt or sour cream, sliced avocado, chopped coriander, tortilla chips, and lime wedges.
Ingredients
- 500g chicken thighs, cut into strips
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1/2 medium brown onion, finely chopped
- 1 red capsicum, chopped
- 1 cup (160g) corn kernels, fresh or frozen
- 1 can (400g) diced tomatoes
- 2–3 tbsp jarred jalapeños, chopped
- 1 cup (200g) black beans, drained & rinsed
- 250g long grain or basmati rice (uncooked)
- 1 ½ cups chicken stock
- 150g shredded Mexican cheese blend
Spice blend (or use store-bought taco seasoning):
- 1 tbsp dried oregano
- 1/2 tbsp dried coriander
- 1/2 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp cayenne powder (adjust to heat preference)
- 1 tsp onion powder
- Salt and pepper, to taste
To Serve:
- Greek yoghurt or sour cream
- Avocado, cubed or sliced
- Finely chopped coriander
- Tortilla chips
- Lime wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
42
g
Carbohydrates
48
g
Fat
26
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat oven to 200°C (fan-forced 180°C).
- In a bowl, toss the chicken with 1 tbsp of seasoning and 1 tbsp olive oil to coat.
- Heat a large oven-safe casserole dish or deep skillet (preferably with lid) over medium heat.
- Add 1 tbsp olive oil, then add the chicken. Brown on both sides (it doesn’t need to be fully cooked through as it will finish cooking in the oven). Remove and set aside.
- Add another 1 tbsp olive oil if needed, then add the onion, garlic, and capsicum. Cook for 3–4 minutes, stirring until softened.
- Stir in the remaining seasoning and uncooked rice. Cook for 1–2 minutes, stirring constantly, until the rice is lightly toasted.
- Add the chicken, black beans, diced tomatoes, stock, corn, and jalapeños. Stir well, scraping down the sides so no rice is left dry.
- Cover tightly with a lid or foil and transfer to the oven. Bake for 35 minutes.
- Check the rice — if it’s tender, move to the next step. If it’s still a little firm, stir in ½ cup of hot stock or water, re-cover, and bake for another 10 minutes.
- Once the rice is cooked, gently stir, then sprinkle cheese evenly over the top.
- Return to the oven uncovered for 10 minutes, or until the cheese is melted and golden.
- Remove from the oven and rest for 5–10 minutes to keep the rice fluffy.
- Serve with Greek yoghurt or sour cream, avocado, coriander, tortilla chips, and lime wedges.
Ingredients
- 500g chicken thighs, cut into strips
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1/2 medium brown onion, finely chopped
- 1 red capsicum, chopped
- 1 cup (160g) corn kernels, fresh or frozen
- 1 can (400g) diced tomatoes
- 2–3 tbsp jarred jalapeños, chopped
- 1 cup (200g) black beans, drained & rinsed
- 250g long grain or basmati rice (uncooked)
- 1 ½ cups chicken stock
- 150g shredded Mexican cheese blend
Spice blend (or use store-bought taco seasoning):
- 1 tbsp dried oregano
- 1/2 tbsp dried coriander
- 1/2 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp cayenne powder (adjust to heat preference)
- 1 tsp onion powder
- Salt and pepper, to taste
To Serve:
- Greek yoghurt or sour cream
- Avocado, cubed or sliced
- Finely chopped coriander
- Tortilla chips
- Lime wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
42
g
Carbohydrates
48
g
Fat
26
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat oven to 200°C (fan-forced 180°C).
- In a bowl, toss the chicken with 1 tbsp of seasoning and 1 tbsp olive oil to coat.
- Heat a large oven-safe casserole dish or deep skillet (preferably with lid) over medium heat.
- Add 1 tbsp olive oil, then add the chicken. Brown on both sides (it doesn’t need to be fully cooked through as it will finish cooking in the oven). Remove and set aside.
- Add another 1 tbsp olive oil if needed, then add the onion, garlic, and capsicum. Cook for 3–4 minutes, stirring until softened.
- Stir in the remaining seasoning and uncooked rice. Cook for 1–2 minutes, stirring constantly, until the rice is lightly toasted.
- Add the chicken, black beans, diced tomatoes, stock, corn, and jalapeños. Stir well, scraping down the sides so no rice is left dry.
- Cover tightly with a lid or foil and transfer to the oven. Bake for 35 minutes.
- Check the rice — if it’s tender, move to the next step. If it’s still a little firm, stir in ½ cup of hot stock or water, re-cover, and bake for another 10 minutes.
- Once the rice is cooked, gently stir, then sprinkle cheese evenly over the top.
- Return to the oven uncovered for 10 minutes, or until the cheese is melted and golden.
- Remove from the oven and rest for 5–10 minutes to keep the rice fluffy.
- Serve with Greek yoghurt or sour cream, avocado, coriander, tortilla chips, and lime wedges.
Watch How to Make It
See More One-Pan/One-Pot Recipes
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