One Pan Cheesy Mexican Chicken and Rice
This cheesy Mexican Chicken and Rice is the perfect meal for busy nights. You basically toss it all in a baking dish and let the flavors meld together while baking so you can get other things done.
Servings: 4
Calories: 415kcal
Ingredients
- 2 large chicken breast boneless, skinless (1.32 lb | 600 g)
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 4 garlic cloves crushed
- 1 cup rice uncooked (6.52 oz | 185 g)
- 1 teaspoon chopped cilantro
- 2 cups chicken broth 16.90 fl.oz | 500 ml
- 1 can sweet corn 14 oz
- 2-3 jalapenos
- 2 cups white cheddar cheese 7.76 oz | 220 g
Instructions
- Preheat the oven to 356 F | 180 C.
- Rub chicken with salt, pepper, cayenne pepper and cumin.
- In a 9x13 inch baking dish, add garlic, rice, and cilantro. Pour chicken broth on the rice and stir. (Spray the dish with nonstick cooking spray if you're afraid it may stick).
- Top with sweet corn, jalapeños and chicken. Bake in the lower part of the oven for 35-40 minutes. Uncovered.
- Remove and top chicken breasts with the cheese.
- Place back in the middle of the oven and bake for 10 minutes.
- Remove, garnish and serve.
Notes
To make sure the chicken cooks evenly, make sure the breasts or other chicken pieces are similar in size.
Once cooked, this casserole can be stored in the refrigerator in an airtight container for up to 4 days. It can also be frozen. See recipe tips for more info.
Nutrition
Serving: 1 | Calories: 415kcal | Carbohydrates: 41g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 809mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 752IU | Vitamin C: 9mg | Calcium: 427mg | Iron: 1mg