Cheesy Salsa Chicken and Rice Bake Recipe

Introduction

Cheesy Salsa Chicken and Rice Bake is a simple, comforting dish packed with bold flavors and melty cheese. Perfect for busy weeknights, this one-pan meal combines tender chicken, zesty salsa, and hearty rice for a satisfying dinner that the whole family will love.

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

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Lightly grease a 9×13-inch baking dish with olive oil.
3. 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.
4. Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
5. Step 5: Sprinkle the remaining shredded cheese evenly over the top of the mixture.
6. 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.
7. 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

• For extra flavor, add a diced jalapeño to the mix if you like a bit of heat.
• Swap black beans for pinto beans or kidney beans according to your preference.
• Use a blend of cheeses like Monterey Jack and mozzarella for a creamier texture.
• Leftover cooked vegetables like bell peppers or zucchini can be added for more nutrition.
• To make it vegetarian, replace chicken with extra beans or a plant-based chicken substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in shorter intervals to keep the cheese from overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole a few hours ahead and keep it covered in the refrigerator until ready to bake. Just add a few extra minutes to the baking time if baking straight from cold.

What type of salsa works best for this recipe?

Any salsa you prefer will work well. Mild salsa will give a gentler flavor, while medium or hot will add more spice. Choose a chunky salsa for more texture or a smoother one if you prefer.

Cheesy Salsa Chicken and Rice Bake Recipe

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★★★★★

4.7 from 146 reviews

• Author: Zoe
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Cheesy Salsa Chicken and Rice Bake is a comforting and flavorful one-dish meal perfect for busy weeknights. Combining tender shredded chicken, cooked rice, corn, black beans, and a spicy salsa base, all topped with melted cheddar cheese, this casserole delivers a delicious blend of Tex-Mex flavors baked to bubbly perfection.

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Ingredients

Scale 1x2x3x

Base 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)

Spices and Seasonings

• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon chili powder
• Salt and pepper, to taste

Toppings and Others

• 1.5 cups shredded cheddar cheese (or a cheese blend)
• 1 tablespoon olive oil (for greasing)
• Optional fresh cilantro for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and ensure easy serving.
3. Mix Ingredients: In a large mixing bowl, combine cooked rice, shredded chicken, salsa, corn, black beans, half of the shredded cheese, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Stir thoroughly until all ingredients are evenly incorporated.
4. Transfer Mixture: Pour the combined mixture into the prepared baking dish and spread it out evenly to create a uniform layer.
5. Add Cheese Topping: Sprinkle the remaining shredded cheese evenly over the top of the rice and chicken mixture for a cheesy, golden crust.
6. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and heat through.
7. Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown on top.
8. Cool and Garnish: Remove the dish from the oven and let it cool for about 5 minutes. Garnish with fresh cilantro if desired before serving warm.

Notes

• You can substitute the chicken with turkey or a plant-based protein for variation.
• Adjust the salsa heat level to your preference from mild to hot.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For added texture, try mixing in diced bell peppers or jalapeños.
• Using brown rice will increase fiber content and offer a nuttier flavor.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex

Keywords: chicken casserole, cheesy chicken bake, salsa chicken and rice, Tex-Mex casserole, easy dinner recipe, one dish meal