Mexican Chicken Rice Bake

Mexican Chicken Rice Bake Recipe

This true Make Ahead & Freeze dinner goes right from the freezer to the oven.
  • Ready in: 1 hours, 45 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 1 hours, 25 minutes
  • By:
  • Servings: Makes 6 servings

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  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 poblano chile pepper, chopped
  • 4 cups cooked and cooled long-grain white rice (about 1⅓ cups uncooked)
  • 1 (15 ounce) can no salt added black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes with green chiles, undrained
  • 1 cup frozen or canned whole kernel corn
  • 1 cup unsalted chicken broth or water
  • 1½ cups shredded Cheddar cheese

cooking methods

  • Bake
  • Stovetop


  1. In large skillet, heat oil over medium-high heat. Add chicken, peppers and Onion Onion Seasoning. Sauté until chicken is cooked through, about 6-8 minutes.
  2. Transfer to a greased freezer to oven-safe 13x9-inch baking dish. Add prepared rice, beans, tomatoes, corn, broth and Mom's Favorite Taco Seasoning; stir to combined. Cool completely.
  3. Top with cheese. Cover with plastic wrap and then aluminum foil. Seal well, label and freeze.
  4. To bake from frozen, preheat oven to 375°F. Remove foil and plastic wrap; replace foil. Bake 1 hour. Remove foil and continue baking 20-25 minutes or until internal temperature reaches 165°F on an instant-read food thermometer and cheese is melted and lightly browned.

Makes 6 servings.

Serve with a green salad.

No Freeze Option: Preheat oven to 375°F. Prepare through step 2. Bake 25-30 minutes or until heated through and cheese is melted and lightly browned.

Nutrition per Serving: Calories: 480 Total Fat: 14g Sat. Fat: 7g Cholest: 115mg Sodium: 780mg Carbs: 47g Fiber: 5g Sugar: 3g Protein: 39g

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