Cheesy Salsa Chicken and Rice Bake

This Cheesy Salsa Chicken and Rice Bake combines creamy cheese and zesty salsa for a comforting, customizable family dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Cooling Time 5

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

3 cups Cooked Rice can swap for brown or cauliflower rice
2 cups Shredded Chicken precooked or rotisserie recommended
1 cup Salsa use mild to hot varieties
1 cup Corn canned or frozen works
1 can Black Beans rinse and drain if using canned

For the Cheese Layer

2 cups Cheddar Cheese mix with Monterey Jack or pepper jack for zest

For Seasoning

1 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Chili Powder
to taste Salt
to taste Pepper

For Garnish

1 cup Fresh Cilantro optional

For Greasing

1 tablespoon Olive Oil for greasing baking dish

Equipment

9x13-inch baking dish
Mixing Bowl
Sturdy spoon or spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
In a large mixing bowl, combine cooked rice, shredded chicken, salsa, corn, and black beans. Mix in half of the shredded cheese and the spices, seasoning with salt and pepper.
Spread the mixture evenly into the greased baking dish.
Sprinkle the remaining shredded cheese over the mixture.
Cover with aluminum foil and bake for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Allow to cool for 5 minutes before serving. Garnish with fresh cilantro if desired.

Nutrition

Serving: 1portionCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

For optimal texture, allow leftovers to cool completely before transferring to airtight containers for storage.

Tried this recipe?

Let us know how it was!