Name: Cheesy Salsa Chicken and Rice Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
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; 1 tablespoon olive oil (for greasing the baking dish); Optional fresh cilantro for garnish

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Introduction

Cheesy Salsa Chicken and Rice Bake is a comforting and flavorful one-dish meal perfect for busy weeknights. Packed with tender chicken, savory spices, and gooey melted cheese, this dish brings Mexican-inspired flavors to your table with ease.

A close-up image of a layered dish shows a base layer of white rice mixed with yellow corn and black beans, creating a mix of white, yellow, and black colors. On top of this is a layer of shredded chicken in light beige color, partly seen under the next layer. The main top layer is melted bright orange cheese that looks glossy and stretchy, covering the dish in a thick blanket. Scattered on the melted cheese are small chunks of red tomatoes and green cilantro leaves, adding fresh color. The dish is in a white baking dish against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

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

Adjust the salsa spice level to taste—mild for a gentler heat or hot if you want more kick.
For extra veggies, add diced bell peppers or chopped tomatoes to the mixture.
Use a blend of cheeses like Monterey Jack and pepper jack for a different flavor profile.
Leftover baked chicken or turkey can be used instead of fresh shredded chicken for convenience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. For best texture, reheat covered to keep the dish moist.

How to Serve

This close-up image shows a layered casserole with three clear layers: at the bottom, cooked rice mixed with yellow corn kernels, black beans, and pieces of white chicken; in the middle, a smooth layer of melted orange cheddar cheese covering the rice mixture; on top, small bright red tomato pieces scattered alongside fresh green cilantro leaves. The layers are moist and richly textured, with melted cheese stretching slightly from the edges. The dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the dish a few hours ahead, cover it, and refrigerate before baking. Just add a few extra minutes to the baking time if starting from cold.

Can I substitute the chicken with another protein?

Absolutely. Ground beef or turkey works well, as do plant-based proteins for a vegetarian option; just adjust cooking times accordingly.