Go Back
Flavour Quest Recipes

Chicken Taco Rice Bake

Chicken Taco Rice Bake is a cheesy, flavor-packed casserole loaded with seasoned chicken, rice, black beans, corn, tomatoes, and melted Mexican cheese. Topped with fresh avocado, cilantro, and crunchy tortilla chips, this easy family dinner delivers all the flavors of tacos in a hearty baked casserole.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Chicken
  • 1½ pounds boneless skinless chicken breasts diced
  • 1 tablespoon olive oil
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
For the Rice Bake
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can 10 ounces Rotel tomatoes with green chilies
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 small onion diced
  • 1 red bell pepper diced
Cheese Topping
  • 2 cups shredded Mexican blend cheese
Optional Toppings
  • Avocado slices
  • Sour cream
  • Chopped cilantro
  • Diced tomatoes
  • Jalapeño slices
  • Crushed tortilla chips
  • Lime wedges

Method
 

Preheat the Oven:
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season the Chicken:
  1. Place the diced chicken in a bowl. Add the olive oil and taco seasoning, then toss until the chicken is evenly coated.
Brown the Chicken:
  1. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned. The chicken doesn't need to be fully cooked at this stage.
Assemble the Rice Mixture:
  1. Add the uncooked rice, chicken broth, Rotel tomatoes with green chilies, black beans, corn, diced onion, and red bell pepper to the prepared baking dish. Stir well to distribute everything evenly.
Add the Chicken:
  1. Arrange the browned chicken evenly over the rice mixture and gently stir it into the casserole.
Cover and Bake:
  1. Cover the baking dish tightly with foil and bake for 30 minutes.
Check the Rice:
  1. Carefully remove the foil and stir the casserole. Check that the rice is nearly tender and most of the liquid has been absorbed. If the rice is still firm, cover and bake for another 5–10 minutes as needed.
Add the Cheese:
  1. Sprinkle the shredded Mexican blend cheese evenly over the casserole. Return it to the oven uncovered for 5–10 minutes, or until the cheese is completely melted and bubbly and the chicken has reached 165°F (74°C) internally.
Rest:
  1. Remove the casserole from the oven and allow it to rest for 5 minutes. This helps the rice absorb any remaining liquid and makes the casserole easier to serve.
Garnish and Serve:
  1. Top with avocado, sour cream, cilantro, diced tomatoes, jalapeño slices, crushed tortilla chips, and fresh lime wedges as desired.