Chicken Fiesta Bake
I am usually excited to share each of my recipes with you all, but with this one I am over the top excited to share with you today! Like the simplicity of the recipe, combined with the beautiful colors & mexican flavors make this dish a winner in my book!
And since this recipe requires an oven, this is the perfect time of year to make it now that things are cooling off. I am seriously in love with this dish! Have I mentioned before that I love mexican flavors? Well, I do, & this hits the spot right on! Just look at how pretty this casserole is!!! Well, I think it’s pretty. Bright, bold & beautiful!
This dish is not all about the looks either. Do you want to know how easy this recipe is? So easy that you throw it all in the dish, top it with chicken & seasonings & throw it in the oven! Talk about the perfect weeknight meal! I will be making this again & again! It makes a lot for our young family of 4, but my husband & I can eat the leftovers for lunch the next day, which I don’t mind at all!!! Love this dish!
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Chicken Fiesta Bake
Ingredients
- 16 oz jar medium salsa, (I prefer the "fresher" refrigerated salsas)
- ⅓ cup water
- 15 oz can corn, undrained
- 15 oz can black beans, drained & rinsed
- 1 cup of long grain white rice
- 1 tsp kosher salt
- 2-3 chicken breasts, sliced in half width-wise to make 4-6 chicken breasts (I recommend doing 3 breasts cut in half because it’s a lot of rice mixture.)
- Cajun or Taco Seasoning
- ½ cup + medium cheddar cheese
- Green onions, diced
Instructions
- Grease a 9×13″ pan with cooking spray. Dump salsa, water, corn, beans, rice, & salt into the pan. Stir together.
- Place chicken breasts on top. Season generously with cajun or taco seasoning.
- Bake at 375˚F for 45 minutes or until chicken is done. Sprinkle with cheese & return to oven for 3-5 minutes or until cheese melts. Top with freshly chopped green onions.
Notes
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Hi this was delicious! I couldn’t get the rice to cook all the way though in some parts.
I’ll have to re-work this recipe because it seems to be a common problem. I’m guessing it either needs more liquid and/or more cook time.
Cooked black beans or uncooked??
It’s one (14oz) can of black beans, and the beans in the can are cooked already. Hope you love it!
Hi! Does minute rice work?
It might be too soggy. I would stick with regular rice.
This was good… Spice wise. The rice was WAY to hard. I followed everything to the tee and added more water. Wayyyyy to hard. The taco seasoning was over powering. (I did t even use that much). It’s something that needed to be mixed in. IF I make this again, I’ll make sure to make this with rice on the side to ensure fully cooked rice.
The amount of liquid can depend on the type of rice you use. It is also beneficial to rinse your rice before you use it. As far as the taco seasoning, did you add the whole packet? I use a homemade recipe and probably used 1 Tbsp which is about 1/3 of a store-bought packet. There is no amount written in the recipe, it’s basically up to your personal tastes, so if you did add the whole packet, I can see why it would be overpowering. I hope this helps!
Made this tonite to the exact measurements, only difference I used whole grain long rice it cooked to perfection chicken was juicy and rice was cooked!! Amazingly easy!! Definitely recommend it!!
That’s so great! I’m glad you liked it!
I made this tonight for my husband and I. The flavor was incredible, but like others, our rice was undercooked.
That being said, I will make this again for sure and adjust the rice. We also put avocado on top.
Ok. Thanks for your feedback Holly! Glad the flavor was still good.