Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23x33cm) baking dish.
In a large bowl, combine the chicken pieces, rice, black beans, corn, bell pepper, onion, and garlic.
In a separate bowl, mix together the diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper.
Pour the tomato mixture over the chicken and rice mixture, and stir until well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
Remove the foil and sprinkle shredded cheese on top, if desired. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with chopped cilantro, sliced avocado, sour cream, and lime wedges, if desired.
Description:
Mexican chicken and rice bake is a flavorful and comforting dish that brings together the bold and spicy flavors of Mexican cuisine in an easy-to-make casserole. With tender chicken, fluffy rice, hearty beans, and vibrant vegetables, it’s a satisfying meal that’s sure to become a family favorite.
Nutritional Information:
The nutritional content of Mexican chicken and rice bake will vary depending on factors such as portion size and specific ingredients used. However, it’s generally a balanced meal that provides protein from the chicken, fiber from the beans and vegetables, and carbohydrates from the rice.
The nutritional information for Mexican Chicken and Rice Bake can vary based on specific ingredients used and portion sizes. However, here’s a general approximation for a serving size of about one-sixth of the entire recipe:
