One-Pan Mexican Chicken Rice Bake

Servings: 3 Total Time: 1 hr 39 mins Difficulty: Beginner
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One-Pan Mexican Chicken Rice Bake

Who doesn’t love a one-pan meal? Easy to prepare and make, it’s a perfect weeknight meal for the whole family!

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One-Pan Mexican Chicken Rice Bake

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Gluten Free Meat & Poulty
Difficulty: Beginner Prep Time 40 mins Cook Time 59 mins Total Time 1 hr 39 mins
Cooking Temp: 187  C Servings: 3
Best Season: Suitable throughout the year

Ingredients

Main:

Homemade Taco Seasoning:

Method

  1. Add chicken pieces, 2 tablespoons olive oil and 2 tablespoons homemade taco seasoning to a medium bowl.

  2. Rub the chicken to coat with oil and seasoning.

  3. In a pan brown the chicken on both sides.

  4. Remove from pan and set aside. Add the onions and bell pepper to the same pan and cook until tender.

  5. Stir in the garlic and rice and cook for an additional minute.

  6. Add in the diced tomatoes, chicken stock, beans, corn, and 2 teaspoons of taco seasoning.

  7. Bring to boil and remove from heat.

  8. Transfer the filling to a casserole dish. Snuggle the chicken thighs in between the rice.

  9. Cover with foil and cook in oven 190C/375F for 30 minutes. Uncover and cook for a further 30 minutes or until chicken and rice are tender.

  10. Remove from oven and squeeze fresh lime juice all over and sprinkle with fresh cilantro.

  11. Serve chicken and rice with a dollop of sour cream.

  12. Enjoy!