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Mexican Chicken Bake

Here's What You Need

  • 1 c dry basmati rice
  • 1 tsp pepper
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 3 small-medium chicken breasts sliced
  • 1/4 c Monterey Jack cheese
  • 1 c salsa
  • 1 c corn
  • 2 c black beans rinsed and drained
  • 2 c water
  • 1 c sharp cheddar cheese

Here's What You Do

  1. Preheat oven to 350F.

  2. In a medium saucepan, combine water and dry rice and bring to a boil. Reduce to a simmer and cook covered for 20 minutes or until rice begins to tunnel and is almost completely tender. Remove from heat and fluff with a fork.

  3. Spread rice evenly in a casserole dish. Top with black beans, followed by corn. Pour salsa evenly across the top, then cover with Monterey Jack cheese.

  4. Arrange raw chicken breast slices across the top of the layered ingredients.

  5. Combine all spices in a bowl, then sprinkle across the top of the chicken.

  6. Place in oven and bake for 25-30 minutes, or until chicken is almost done. (It should be starting to brown but still a tad bit glossy). Remove from oven and cover with sharp cheddar cheese. Return to oven and bake until cheese is melted and begins to bubble.

  7. Remove from oven and allow to cool for 10 minutes before serving.

  8. Add additional salt and pepper to taste, or serve with hot sauce if desired.