Mexican Chicken and Rice Bake

This Mexican chicken and rice bake is a one-pan meal prepped in 10 minutes and ready in an hour! With chicken, rice, veggies and cheese, no side dishes are needed.

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Ingredients

2 cups chicken broth
1 pound chicken breast , cut into 1 inch pieces
1 cup long grain rice ,uncooked
½ yellow onion , chopped
½ red bell pepper , chopped
2 cloves garlic , minced
2 Tablespoons taco seasoning
1 can black beans , drained and rinsed
1 can Rotel (10 ounces)
½ cup salsa
1 cup shredded cheddar cheese
salt and pepper to taste

Cilantro and pico de gallo to garnish

Instructions

Preheat oven: Preheat the oven to 400°F
Heat broth: In a small bowl, heat 2 cups of chicken broth in microwave for 2 minutes, or until hot.
Mix ingredients: Add 1 pound chopped chicken, 1 cup rice, 1/2 chopped onion, 1/2 chopped red pepper, 2 cloves garlic, 2 Tablespoons taco seasoning, 1 can black beans, 1 can rotel, and 1/2 cup salsa into a 9x13 inch casserole dish. Mix. Cover with foil.
Bake, add cheese and bake again: Cook 35 minutes. Remove from oven and stir. Top with cheese and cook another 15 minutes, uncovered, until the cheese is bubbly and browned. Serve with cilantro and pico de gallo, if desired.

Nutrition