One-Pan Mexican Chicken Bake

Name: One-Pan Mexican Chicken Bake
Ingredients: 4 cups Minute Rice (cooked); 1 1/2 lb Cubed Raw Chicken; as needed Corn; as needed Black Beans (drained and rinsed); half of one Raw Onion (chopped); half of one Orange Bell Pepper (chopped); as needed Rotel; optional Tomato Sauce; as needed Taco Seasoning; 1 tsp Garlic (minced); 2 cups total (half for topping, half mixed in) Mexican Shredded Cheese; 4 cups Chicken Broth

12 ingredients · 9 steps · from Shauna M Kitchen

Ingredients

4 cups Minute Rice (cooked)
1 1/2 lb Cubed Raw Chicken
as needed Corn
as needed Black Beans (drained and rinsed)
half of one Raw Onion (chopped)
half of one Orange Bell Pepper (chopped)
as needed Rotel
optional Tomato Sauce
as needed Taco Seasoning
1 tsp Garlic (minced)
2 cups total (half for topping, half mixed in) Mexican Shredded Cheese
4 cups Chicken Broth

Watch the original video

Steps

In a pan or pot, combine the cooked minute rice with 1 and 1/2 lb of cubed raw chicken, corn, black beans, chopped onion, bell pepper, Rotel, and optional tomato sauce.
Add taco seasoning and 1 tsp of garlic to the mixture.
Stir in about half (1 cup) of the Mexican shredded cheese until incorporated with the rice, chicken, beans, and vegetables.
Pour in 4 cups of chicken broth according to package instructions for the minute rice (1 cup per cup of rice).
Gently mix everything together using a spatula, ensuring the taco seasoning is incorporated into the broth without mixing all the way to the bottom so the rice can rest on the bottom.
Sprinkle the remaining cheese over the top of the mixture.
Bake in the oven at 350°F for about 45 minutes until melted and cooked through.
Remove from the oven, give everything a final mix to incorporate the rice with the beans, onion, bell pepper, Rotel, and chicken.
Garnish with chopped green onions or cilantro.

Recipe extracted by Foodle from “One Pan Mexican Meal!” by Shauna M Kitchen. Quantities follow the video and may be approximate — watch the original for technique.