Introduction
The Tex-Mex Chicken and Rice Bake with Salsa Verde and Cheese is a delectable one-pan meal that effortlessly combines juicy chicken, tender rice, spicy salsa verde, and gooey melted cheese into a hearty, comforting dish. Packed with bold flavors, this easy-to-make recipe is perfect for busy weeknights or festive gatherings. Bursting with Tex-Mex flair, it is a crowd-pleaser that will have everyone coming back for seconds. The best part? It requires minimal cleanup, making it ideal for when you’re craving something delicious but short on time.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 ½ cups salsa verde (homemade or store-bought)
- 1 cup shredded Mexican blend cheese (or cheddar)
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely diced (optional for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Sour cream and diced avocado, for serving (optional)
Preparation:
Step 1: Prepare the Oven and Baking Dish
- Preheat your oven to 375°F (190°C).
- Grease a large, oven-safe baking dish with cooking spray or a light coat of olive oil. Set aside.
Step 2: Season and Sear the Chicken
- Pat the chicken breasts dry with paper towels and season both sides with ground cumin, smoked paprika, chili powder, salt, and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and sear for 2-3 minutes per side, or until golden brown. (The chicken will finish cooking in the oven.) Remove from heat and set aside.
Step 3: Sauté the Aromatics
- In the same skillet, add the chopped onion and cook for 3-4 minutes, or until softened.
- Stir in the minced garlic and diced jalapeño (if using) and cook for an additional minute, until fragrant.
Step 4: Assemble the Bake
- Spread the uncooked rice evenly over the bottom of the prepared baking dish.
- Pour the sautéed onion and garlic mixture over the rice.
- Scatter the black beans and corn over the rice, spreading evenly.
- Pour the chicken broth and salsa verde over the rice mixture, stirring gently to combine.
- Nestle the seared chicken breasts on top of the rice mixture, pressing them down slightly.
Step 5: Bake the Dish
- Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove the foil and sprinkle the shredded Mexican blend cheese over the top of the chicken and rice.
- Return to the oven and bake, uncovered, for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Step 6: Rest and Garnish
- Allow the bake to rest for 5-10 minutes before serving.
- Garnish with fresh cilantro and serve with lime wedges, sour cream, and diced avocado, if desired.
Cooking Notes:
- Rice Consistency: If the rice isn’t fully cooked after the specified baking time, add a bit more chicken broth, cover with foil, and bake for an additional 5-10 minutes.
- Chicken Options: You can substitute boneless, skinless chicken thighs for the chicken breasts if you prefer a juicier cut of meat.
- Salsa Verde: For a more robust flavor, consider using a homemade salsa verde made from roasted tomatillos, cilantro, and jalapeños.
Serving Suggestions:
- Serve this dish warm, straight from the oven, with extra lime wedges for a zesty kick.
- Top with diced avocado, a dollop of sour cream, or a spoonful of guacamole for added creaminess.
- Pair with a simple side salad or sautéed vegetables to round out the meal.
- Add tortilla chips on the side for a crunchy texture and to scoop up any extra cheesy rice.
Tips:
- Make-Ahead: You can assemble this dish a few hours in advance and store it in the refrigerator. Just bake it a bit longer, as it will be cold from the fridge.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
- Spice Level: Adjust the heat to your preference by adding or omitting the jalapeño and using a milder or spicier salsa verde.
Prep Time:
20 minutes
Cooking Time:
45-50 minutes
Total Time:
1 hour 10 minutes
Nutritional Information (per serving):
- Calories: 480
- Protein: 38g
- Sodium: 880mg
Conclusion
The Tex-Mex Chicken and Rice Bake with Salsa Verde and Cheese is a deliciously simple recipe that delivers maximum flavor with minimal fuss. It’s perfect for feeding a hungry crowd or preparing in advance for a stress-free dinner. With its combination of savory chicken, cheesy rice, and zesty salsa, this dish will surely become a household favorite.
PrintTex-Mex Chicken and Rice Bake with Salsa Verde and Cheese
- Total Time: 1 hour 10 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 ½ cups salsa verde (homemade or store-bought)
- 1 cup shredded Mexican blend cheese (or cheddar)
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely diced (optional for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Sour cream and diced avocado, for serving (optional)
Instructions
Step 1: Prepare the Oven and Baking Dish
- Preheat your oven to 375°F (190°C).
- Grease a large, oven-safe baking dish with cooking spray or a light coat of olive oil. Set aside.
Step 2: Season and Sear the Chicken
- Pat the chicken breasts dry with paper towels and season both sides with ground cumin, smoked paprika, chili powder, salt, and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and sear for 2-3 minutes per side, or until golden brown. (The chicken will finish cooking in the oven.) Remove from heat and set aside.
Step 3: Sauté the Aromatics
- In the same skillet, add the chopped onion and cook for 3-4 minutes, or until softened.
- Stir in the minced garlic and diced jalapeño (if using) and cook for an additional minute, until fragrant.
Step 4: Assemble the Bake
- Spread the uncooked rice evenly over the bottom of the prepared baking dish.
- Pour the sautéed onion and garlic mixture over the rice.
- Scatter the black beans and corn over the rice, spreading evenly.
- Pour the chicken broth and salsa verde over the rice mixture, stirring gently to combine.
- Nestle the seared chicken breasts on top of the rice mixture, pressing them down slightly.
Step 5: Bake the Dish
- Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove the foil and sprinkle the shredded Mexican blend cheese over the top of the chicken and rice.
- Return to the oven and bake, uncovered, for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Step 6: Rest and Garnish
- Allow the bake to rest for 5-10 minutes before serving.
- Garnish with fresh cilantro and serve with lime wedges, sour cream, and diced avocado, if desired.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 480
- Sodium: 880mg
- Protein: 38g