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Mexican Chicken and Rice

If I could get away with it, I’d make every night taco night. My family demands some variety though (spoil sports). I’ve found I don’t have to change things up too much though. This Mexican Chicken and Rice bake is always a hit and it is super easy to throw together.

Mexican Chicken and Rice Bake | This quick and easy dinner is a family favorite and so easy to throw together when you need a fast dinner idea.

I love a good one-pot meal. This dish is nearly a one-pot meal. I do make the rice in my Instant Pot (is there anything that can’t do?), but everything else can be made in one large skillet. If you have cast iron, you can throw that straight in the oven to bake. I transferred mine to a baking dish (okay, that brought my dish total up to 3) but it can easily be left in the skillet if you want to keep things simple.

Mexican Chicken and Rice Bake

The broccoli in this is a bit unexpected, but I love it with the kidney beans and I’m always a fan of squeezing as many veggies into a dinner recipe as I can. Fortunately, my kids absolutely love broccoli, so I can get away with adding that to a lot of things that I wouldn’t normally think of adding it to.

This dish makes the best leftovers. A few of my kids like to throw it on tortilla chips to make REALLY loaded nachos the next day. Personally, I’m happy to slice up an avocado and just enjoy another serving.

Mexican Chicken and Rice Ingredients

  • 3-4 chicken breasts
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 1/2 cups cooked rice
  • 1/2 pound broccoli, chopped
  • 1 can kidney beans
  • 1 can petite diced tomatoes
  • 1 cup cheddar cheese, shredded
  • 2 Tbsp taco seasoning
  • 1/2 tsp chili powder (if you want a bit of extra kick)
  • 2 Tbsp. rice vinegar
  • Toppings: sour cream, avocado, baked corn tortilla strips

Mexican Chicken and Rice Preparation

Mexican Chicken and Rice

Cook your rice in a separate pot. I use my Instant pot for this (by the way, if you don’t have an Instant Pot yet, you NEED one. I have two and use them all the time).

Cut your chicken breasts into 2 inch pieces. I use kitchen scissors for this because it makes it so much easier and there’s less of a chance of my hands slipping. I use these kitchen scissors because they are cheap and they do the job well.

Once you have your chicken cut into pieces, wash them off and dry them a bit with a paper towel. Sprinkle taco seasoning and some extra chili powder on top and toss until the chicken is well coated.

In a pan on med-high, heat a bit of oil and sauté your chicken until it has started to brown on both sides. It does not need to be completely cooked yet because it will stay in the pan while you cook the veggies.

Toss the diced onion, bell pepper, and broccoli into the pan and cook for 3-5 minutes or until the broccoli begins to soften. Cover the pan with a lid and add about 1/4 cup of water if you want the broccoli to be softer.

When the chicken and veggies are cooked, add in the kidney beans, can of diced tomatoes, and 2 Tbsp. of rice vinegar.

Stir in the cooked rice, about 1/4 or the cheese and spread in a baking dish (or leave in your skillet if it is oven-safe).

Cover the top with the remaining cheese.

Bake at 375° for about 15 minutes.

Top with your choice of toppings and serve. We love this with diced avocado, sour cream and green salsa.

Mexican Chicken and Rice

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Mexican Chicken and Rice

Ingredients

  • 3-4 chicken breasts
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 1/2 cups cooked rice
  • 1/2 pound broccoli, chopped 
  • 1 can kidney beans
  • 1 can petite diced tomatoes
  • 1 cup cheddar cheese, shredded
  • 2 Tbsp taco seasoning
  • 1/2 tsp chili powder (if you want a bit of extra kick)
  • 2 Tbsp. rice vinegar
  • Toppings: sour cream, avocado, baked corn tortilla strips

Instructions

  1. Cook your rice in a separate pot. I use my Instant pot for this (by the way, if you don't have an Instant Pot yet, you NEED one. I have two and use them all the time). 
  2. Cut your chicken breasts into 2 inch pieces.  
  3. Once you have your chicken cut into pieces, wash them off and dry them a bit with a paper towel.
  4. Sprinkle taco seasoning and some extra chili powder on top and toss until the chicken is well coated. 
  5. In a pan, on med-high, heat a bit of oil and sauté your chicken until it has started to brown on both sides.
  6. Toss the diced onion, bell pepper, and broccoli into the pan and cook for 3-5 minutes or until the broccoli begins to soften.
  7. Cover the pan with a lid and add about 1/4 cup of water if you want the broccoli to be softer. 
  8. When the chicken and veggies are cooked, add in the kidney beans, can of diced tomatoes, and 2 Tbsp. of rice vinegar. 
  9. Stir in the cooked rice, about 1/4 or the cheese and spread in a baking dish (or leave in your skillet if it is oven-safe). 
  10. Cover the top with the remaining cheese.
  11. Bake at 375° for about 15 minutes. 
  12. Top with your choice of toppings and serve. We love this with diced avocado, sour cream and green salsa. 
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Bec

Wednesday 27th of June 2018

I've never made a rice casserole like this - it looks great! Would it freeze for later if I doubled up? Thanks!

Adlai Arcilla

Wednesday 30th of May 2018

Hello Rachel,

The food looks very tasty, is it ok to add a cheese on it? because I am a cheese lover and I guess it will taste for me more if I add cheese. will it be possible?

Rachel

Thursday 31st of May 2018

The recipe calls for cheese on top but you could certainly add more.

Tasha

Tuesday 24th of April 2018

Thank you for sharing the recipe! I will definitely cook this coming weekend.Yum!!!