Cozy Chicken Rice Bake

As seen in Satisfying Entrées for Every Table.

Toss together rice, shredded chicken, beans, corn, and some diced tomatoes. Pour over enchilada sauce for a punch, then cover it with as much Monterey Jack and cheddar as you want for that super melty finish. After baking, shower some fresh cilantro and green onion on top to jazz it up. It takes less than 40 minutes to get it on the table, so dinner's a breeze. You can add olives or jalapeños, or use your favorite sauce if you want to switch things up. Pair it with a quick salad, and you’re all set for happy faces at dinner.

Barbara Chef
Created By Sasha
Last updated on Wed, 30 Jul 2025 14:41:46 GMT
Rice and chicken loaded with veggies in a bowl. Save Pin
Rice and chicken loaded with veggies in a bowl. | foodthingle.com

One chaos-filled Tuesday evening, the thunder crashed, lights blinked, and I only had supermarket chicken, chilled rice, and whatever I could dig up from the shelves. Shoved it all together, hoping for something comforting. Melty cheese and vibrant cilantro threw me straight back to those busy dinners when everyone grabbed extra helpings. Jotted down a loose plan to capture that flavor hit, but make it simpler and punchier.

The second I realized you can just layer everything in a dish—no rolling tortillas—everything made sense. The best thing is digging in and finding every bite loaded with sauce, cheese, and all the good stuff.

Mouthwatering Ingredients

  • Fresh cilantro: Adds a big splash of herby flavor. Go for crisp, bold-green leaves and skip any wilted bits.
  • Monterey Jack cheese: Smooth melt and super creamy. Grate it right before using if you can for top notch meltiness.
  • Cheddar cheese: Gets extra gooey and has a bold flavor. Shredding a block makes it stretchier, but if time's tight, just use pre-shredded.
  • Cooked rice (white or brown): Fills things out. Jasmine or fluffy rice are great picks. Saving leftover rice for this is genius.
  • Sliced black olives (optional): Salty bites boost flavor. If you slice whole olives yourself, they’ll have great texture.
  • Cooked shredded chicken: Juicy shredded rotisserie meat brings awesome texture and keeps it fast. Use one that's just been roasted for best results.
  • Black beans: Heartiness and fiber boost here. Choose canned beans with low salt that stay whole—not mushy.
  • Red enchilada sauce: Deep, spicy flavor sets the tone. Pick a label loaded with garlic and chili up front for real boldness.
  • Corn kernels: Pops of sweetness in every forkful. Got fresh summer corn? Use it! Otherwise, frozen or well-drained canned corn is just fine.
  • Diced tomatoes with green chilies: Zesty and brings gentle heat. Fire-roasted ones are especially tasty—you want them juicy with chunks.
  • Green onions: Those mild, sharp notes add crunch. Hunt for crisp, bright-green stalks that squeak when you snap them.

Simple How-To

Cool Down & Top Off:
After you pull it from the oven, rest everything for five minutes—things set up and cutting is easier. Add fresh cilantro on top right before serving to bring out all the flavors.
Add Cheese, Bake:
Scatter on even more cheese over top, plus olives and green onion if you want. Bake it so it gets bubbly and golden, which gives you the ultimate gooey crust to scoop.
Layer It Up:
Scoop half the mixture into your greased pan. Sprinkle a bit of cheese, then add the rest, and pour over any leftover sauce. Layering like this means every bite’s got melty spots and tasty surprises inside.
Mix Everything Together:
Chuck your chicken, beans, rice, tomatoes, corn, and half the sauce into a bowl, mixing until it's totally blended. Mixing like this guarantees every mouthful is loaded.
A bowl of rice and chicken. Save Pin
A bowl of rice and chicken. | foodthingle.com

Big Pluses

  • Packed with filling fiber and protein
  • Stretches groceries—uses what’s on hand or in the fridge
  • If you use gluten-free enchilada sauce, it’s totally safe for folks skipping gluten

Once, I swapped in cooked quinoa for some of the rice, and added whatever cooked veggies were hanging around—ended up tasting even better than I thought. On a wild guess, I left the tomato can undrained and it turned into a stew, which was messy but awesome in burritos the next day. Not every experiment is a winner, but they’re fun.

A bowl of rice and chicken. Save Pin
A bowl of rice and chicken. | foodthingle.com

Mix It Up

Get Ahead

You can totally assemble the whole thing (just skip adding green onions and cilantro till it’s time to eat) and keep it in the fridge for up to a full day. Bake it right from cold, just tack on five extra minutes in the oven.

Flavor Swaps

Change up the beans if you want—kidney or pinto both work. Craving heat? Pepper jack cheese works. After some smoky depth? Sprinkle in smoked paprika or mix in a spoon of chipotle in adobo.

Seasonal Variations

Summer’s perfect for fresh corn. When it’s chilly, roast up butternut squash and toss it in. Zucchini or diced bell peppers also fit right in without taking over.

Kitchen Helpers

Go for a deep glass or ceramic baking dish (think 9x13) so things cook through and it looks nice at dinner. Grab a big bowl for mixing and a solid spatula to serve without making a mess.

Pro Suggestions

  • Shred your own cheese for that dreamy melt—it’ll give you those epic cheesy stretches.
  • Taste your filling mix before you bake. If something’s missing, squeeze in some lime, a pinch of salt, or chop up a jalapeño for kick.
  • Let things sit a few minutes after baking. That way, it cuts into neat portions and the flavors just get better.

Common Recipe Questions

→ How about using brown rice rather than white?

Go for it! Either one will work, just double-check it’s cooked before mixing everything up.

→ Works with rotisserie chicken?

Absolutely, grab a store-bought rotisserie to speed things up. It brings solid flavor, too.

→ Will this come out crazy spicy?

It’s pretty low-key without extras, but you can kick it up a notch with jalapeños or hot sauce.

→ Can I prep it the day before?

You bet. Assemble it, stash in the fridge, and just bake when you’re hungry.

→ Any good cheese swaps?

Pepper Jack, mozzarella, or basically any melty cheese is perfect. Mix it up to your taste.

→ How do I make it without chicken?

Skip the chicken, and pile in extra beans or toss in sautéed veggies like bell pepper or zucchini.

Cheesy Chicken Bake

Chicken, beans, cheese, and rice come together for a quick and filling dinner. It bakes fast and solves last-second meal needs.

Preparation Time
10 Minutes
Cooking Time
25 Minutes
Overall Time
35 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: Mexican-American

Output: 6 Number of Servings

Special Diets: No Gluten

What You'll Need

→ Cheese & Toppings

01 ¼ cup black olives, sliced if you want
02 1 cup cheddar, shredded
03 2 green onions, thinly sliced
04 ½ cup cilantro, chopped
05 1 cup Monterey Jack, shredded

→ Main Ingredients

06 1 can (15 oz) black beans, rinsed off and drained
07 2 cups chicken, cooked and pulled apart
08 1 cup corn kernels—fresh, frozen, or out of a can, all work
09 1 can (10 oz) diced tomatoes with green chilies
10 2 cups cooked rice—grab brown or white, whatever's handy
11 1 can (10 oz) red enchilada sauce

Steps to Follow

Step 01

Pop your oven on at 375°F (190°C). Grease that 9x13 pan or spray it down so nothing sticks.

Step 02

In a big bowl, mix together the chicken, rice, beans, corn, those tomatoes with chilies, and only half the enchilada sauce. Give it all a solid stir.

Step 03

Drop half your chicken-rice blend into the oiled pan, making sure the bottom's covered up.

Step 04

Sprinkle a good amount of Monterey Jack and cheddar over that first layer—use only half of what you've got.

Step 05

Now pour in the rest of your chicken-rice mix, spreading to cover up the cheese.

Step 06

Slick the top with any enchilada sauce that's still left, then toss on the last of your cheese, green onions, and some olives if you like them.

Step 07

Bake it about 20 to 25 minutes. You want the cheese to get super melty and bubbly around the edges.

Step 08

Let it hang out outside the oven for five minutes, so it can settle and everything sets up a bit.

Step 09

Scatter fresh cilantro all over the top right before serving—makes it bright and fresh!

Additional Tips

  1. Want heat? Throw in sliced jalapeños or a dash of your favorite hot sauce before you bake it.
  2. Homemade enchilada sauce packs in tons more flavor if you've got extra time.

Essential Tools

  • Oven
  • Big mixing bowl
  • Pan, about 9x13 size

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • This has cheese, so folks who can't do dairy should skip it.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 420
  • Fat Content: ~
  • Carbohydrates: ~
  • Protein: ~