I’m thrilled to share this recipe—maybe more than usual. It’s wonderfully simple, bursting with vibrant colors and classic Mexican flavors. To me, that combination makes it a definite winner.
Because this bake is made in the oven, it’s ideal for cooler weather. I’m genuinely in love with the dish. If you like Mexican-style flavors, this one delivers—bright, bold, and beautiful. It looks as good as it tastes.
This casserole is as easy as it is attractive. You combine the ingredients in one pan, place seasoned chicken on top, and bake. It’s perfect for a busy weeknight. It yields plenty for a family of four, and leftovers reheat well for lunch the next day.
Chicken Fiesta Bake
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Ingredients
- 16 oz jar medium salsa, I prefer the fresher refrigerated varieties
- ⅓ cup water
- 15 oz can corn, undrained
- 15 oz can black beans, drained and rinsed
- 1 cup long grain white rice
- 1 tsp kosher salt
- 2-3 chicken breasts, slice each breast in half width-wise to yield 4–6 pieces (3 breasts cut in half is recommended)
- Cajun or taco seasoning
- ½ cup medium cheddar cheese, shredded
- green onions, diced, for garnish
Instructions
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Preheat oven to 375°F. Lightly grease a 9×13″ baking pan. In the pan combine the salsa, water, undrained corn, drained black beans, rice, and kosher salt. Stir until evenly mixed.
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Arrange the chicken pieces on top of the rice mixture and season generously with Cajun or taco seasoning.
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Bake for 45 minutes, or until the chicken is cooked through and the rice is tender. Sprinkle the cheddar over the casserole and return to the oven 3–5 minutes until the cheese melts. Garnish with diced green onions before serving.
Notes
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