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One-Pan Mexican Chicken and Rice Bake

Delicious One-Pan Mexican Chicken and Rice Bake Recipe finished dish
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This One-Pan Mexican Chicken and Rice Bake is a flavorful and easy-to-make casserole that combines tender chicken, zesty enchilada sauce, and cheesy rice, all baked to perfection. It’s a vibrant dish that brings the taste of Mexico to your table, perfect for family dinners.

Ingredients

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  • 4 garlic cloves, crushed
  • 4 cups salt-reduced chicken stock
  • 1⅔ cups Perfect Italiano™ Perfect Mexican cheese
  • 2 spring onions, thinly sliced
  • 375g jar mild enchilada sauce
  • 310g jar roasted capsicum strips, drained
  • 2 tbsp olive oil
  • 2 tsp Mexican chilli powder
  • 500g chicken thigh fillets, thickly sliced
  • 1 red onion, finely chopped
  • 2 cups long-grain white rice
  • ⅓ cup fresh coriander, chopped
  • 1 fresh long green chilli, thinly sliced, to serve
  • 1 tbsp chopped pickled jalapenos slices, to serve
  • Lime wedges, to serve
  • Sour cream, to serve

Instructions

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Heat olive oil in a large ovenproof pan over medium-high heat. Cook the chicken slices for about 5 minutes or until browned.
  3. Add the crushed garlic and finely chopped red onion to the pan, cooking for about 5 minutes until softened. Stir in the rice to coat with the oil and flavors.
  4. Add the enchilada sauce, Mexican chilli powder, chicken stock, and roasted capsicum strips. Stir well to combine and bring the mixture to a boil.
  5. Cover the pan and bake in the preheated oven for 20 minutes.
  6. Remove from oven, stir in half of the Mexican cheese, level the top, and scatter with the remaining cheese.
  7. Bake uncovered for another 15 minutes until the rice is tender and the cheese is golden.
  8. Garnish with chopped coriander and spring onions. Serve with fresh green chilli, pickled jalapenos, lime wedges, and a dollop of sour cream, if desired.

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Find it online: https://munchtwist.com/delicious-one-pan-mexican-chicken-and-rice-bake-recipe/