Cheesy Salsa Chicken and Rice Bake Recipe
Introduction
Cheesy Salsa Chicken and Rice Bake is a comforting, flavorful one-pan meal that combines tender chicken, zesty salsa, and gooey melted cheese. It’s simple to prepare and perfect for busy weeknights or meal prep.
Ingredients
- 2 cups cooked rice (white or brown)
- 2 cups cooked, shredded chicken (can use rotisserie chicken for convenience)
- 1.5 cups salsa (mild, medium, or hot, depending on your preference)
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, rinsed and drained)
- 1.5 cups shredded cheddar cheese (or a cheese blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon chili powder
- Salt and pepper to taste
- Optional fresh cilantro for garnish
- 1 tablespoon olive oil (for greasing)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Lightly grease a 9×13-inch baking dish with olive oil.
- Step 3: In a large mixing bowl, combine the cooked rice, shredded chicken, salsa, corn, black beans, half of the shredded cheese, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Stir until everything is well combined.
- Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
- Step 5: Sprinkle the remaining shredded cheese evenly over the top of the mixture.
- Step 6: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Step 7: Remove the dish from the oven and let it cool for about 5 minutes. Garnish with fresh cilantro if desired. Serve warm and enjoy!
Tips & Variations
- Use rotisserie chicken to save time and add extra flavor.
- Swap black beans for pinto beans or skip them for a different texture.
- Add diced jalapeños or a dash of hot sauce for more heat.
- Try a mix of cheeses like Monterey Jack or pepper jack for extra richness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. You can also freeze the bake for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegetarian?
Yes, simply omit the chicken and add extra beans or vegetables like bell peppers and zucchini for a hearty vegetarian version.
What type of rice works best?
Both white and brown rice work well. Use cooked rice that is slightly cooled or leftover from a previous meal to avoid sogginess.
Print
Cheesy Salsa Chicken and Rice Bake Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Cheesy Salsa Chicken and Rice Bake is a comforting, flavorful casserole combining cooked rice, shredded chicken, salsa, corn, black beans, and a blend of spices topped with melted cheddar cheese. This easy-to-make dish is baked to perfection until bubbly and golden, making it a perfect weeknight meal that requires minimal prep and delivers maximum taste.
Ingredients
Main Ingredients
- 2 cups cooked rice (white or brown)
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1.5 cups salsa (mild, medium, or hot, according to preference)
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, rinsed and drained)
Cheese and Seasonings
- 1.5 cups shredded cheddar cheese (or cheese blend)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon chili powder
- Salt and pepper to taste
Additional
- 1 tablespoon olive oil (for greasing the baking dish)
- Optional: fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot enough for even baking and melting the cheese.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and help with easy cleanup.
- Combine Ingredients: In a large mixing bowl, thoroughly combine cooked rice, shredded chicken, salsa, corn, black beans, half of the shredded cheese, cumin, garlic powder, onion powder, chili powder, salt, and pepper until well mixed.
- Transfer Mixture: Pour the combined mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Add Cheese Topping: Sprinkle the remaining shredded cheese evenly over the surface of the mixture for a cheesy crust as it bakes.
- Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow all ingredients to heat through and flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown, creating a delicious crust.
- Cool and Garnish: Remove the dish from the oven and let it cool for about 5 minutes to set. Garnish with fresh cilantro if desired to add a fresh herbal note.
- Serve: Serve warm and enjoy this flavorful, cheesy, and comforting chicken and rice bake.
Notes
- You can use either white or brown rice according to your preference.
- Rotisserie chicken is a convenient shortcut for cooked shredded chicken.
- Adjust the salsa heat level (mild, medium, hot) based on your taste preference.
- For extra creaminess, stir in a dollop of sour cream before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adding fresh cilantro at the end brightens the flavor but is optional.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Keywords: cheesy chicken rice bake, salsa chicken casserole, easy dinner, baked chicken and rice, Mexican-inspired dinner, quick casserole, family meal
