Name: Zesty Fiesta Chicken & Rice Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: For the Bake:; 1 cup (180g) long grain rice; 2 cups (480ml) chicken stock; 300g (10.5oz) canned kidney beans, drained and rinsed; Small handful of fresh chopped coriander (cilantro); 2 uncooked chicken breasts, sliced into cutlets (approx. 500g/17.5oz); 50g (2oz) mozzarella, grated; 30g (1oz) cheddar, grated; Cooking oil spray; Salt and pepper, to season; For the Enchilada Sauce:; 240g (1 cup) canned crushed tomatoes (or passata + 1 tablespoon tomato paste); ¾ cup (180ml) chicken stock; 1 tablespoon paprika; 1½ teaspoons cumin; 1 teaspoon oregano; ½ teaspoon cayenne pepper (adjust to taste); 1 large onion, finely chopped; 2 cloves garlic, crushed; 1 tablespoon cider vinegar; 1 tablespoon maple syrup or honey

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Why You’ll Love This Recipe

This Zesty Fiesta Chicken & Rice Bake is packed with flavor and texture in every bite. The combination of tender chicken cutlets, fluffy rice, kidney beans, and the zesty enchilada sauce creates a balanced, satisfying meal. The melted mozzarella and cheddar on top add a creamy richness that perfectly complements the spicy and tangy flavors from the sauce. It’s an easy, one-pan dish that’s both comforting and vibrant, and it’s sure to be a hit with the whole family. Plus, you can customize the recipe by swapping out ingredients or adjusting the spice level to suit your taste.

Ingredients

1 cup (180g) long grain rice
2 cups (480ml) chicken stock
300g (10.5oz) canned kidney beans, drained and rinsed
Small handful of fresh chopped coriander (cilantro)
2 uncooked chicken breasts, sliced into cutlets (approx. 500g/17.5oz)
50g (2oz) mozzarella, grated
30g (1oz) cheddar, grated
Cooking oil spray
Salt and pepper, to season

For the Enchilada Sauce:

240g (1 cup) canned crushed tomatoes (or passata + 1 tablespoon tomato paste)
¾ cup (180ml) chicken stock
1 tablespoon paprika
1½ teaspoons cumin
1 teaspoon oregano
½ teaspoon cayenne pepper (adjust to taste)
1 large onion, finely chopped
2 cloves garlic, crushed
1 tablespoon cider vinegar
1 tablespoon maple syrup or honey

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Spray a small saucepan with cooking oil and heat over medium-high heat. Add the chopped onion and garlic, cooking until softened and fragrant.
Add the crushed tomatoes, chicken stock, paprika, cumin, oregano, cayenne pepper, cider vinegar, and maple syrup to the pan. Stir to combine, then cover and let the sauce simmer for 15 minutes.
Once the sauce has simmered, blend it until smooth and set it aside to cool.
Rinse the rice under cold water until the water runs clear. Combine the rinsed rice with chicken stock in a saucepan, bring to a boil, then reduce the heat and simmer until the stock is almost absorbed. Remove from heat and cover for 10 minutes to let it rest.
Preheat the oven to 180°C (fan 160°C) / 350°F / Gas mark 4.
Season the chicken cutlets with salt and pepper. Heat a bit of oil in a frying pan and brown the chicken cutlets on both sides, but do not cook them through completely.
Pour the prepared enchilada sauce over the chicken in the pan and coat well.
In a separate bowl, mix the cooked rice with kidney beans and fresh chopped coriander. Spread the rice mixture evenly in an ovenproof dish.
Place the chicken with the sauce on top of the rice mixture.
Sprinkle the grated mozzarella and cheddar cheeses evenly over the chicken and rice.
Cover the dish with foil and bake for 20-30 minutes, or until the cheese is melted and the chicken is cooked through.
For an extra touch, grill for a few minutes to brown the cheese further.
Garnish with extra coriander (cilantro) and serve hot.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Bean Variations: Swap kidney beans for black beans or pinto beans for a different texture and flavor.
Rice: Use precooked or leftover rice to save time on prep.
Spice Level: Adjust the cayenne pepper to your preferred spice level, or use a milder chili powder if you like it less spicy.
Cheese Swap: Experiment with other cheeses such as pepper jack for an added kick or a sharp cheddar for extra flavor.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and rice bake in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave for 2-3 minutes until hot throughout.

FAQs

Can I use a different type of rice?

Yes, you can use brown rice, jasmine rice, or even quinoa, though cooking times may vary depending on the grain.

Can I make this dish ahead of time?

Yes, you can prepare the rice, sauce, and chicken ahead of time, then assemble and bake when ready to serve. Just be sure to store each component separately until it’s time to bake.

How can I make this dish spicier?

Add more cayenne pepper or some diced jalapeños to the sauce for an extra heat boost. You can also sprinkle chili flakes on top before baking.

Can I freeze the Zesty Fiesta Chicken & Rice Bake?

Yes, you can freeze the bake before or after cooking. Store it in a freezer-safe container for up to 3 months. Reheat in the oven until fully heated through.

Can I use a different protein?

Yes, you can use turkey breast or even ground beef in place of the chicken. Just be sure to cook the meat thoroughly before adding it to the dish.

Can I make this dish vegetarian?

Yes, you can make a vegetarian version by omitting the chicken and adding extra beans, vegetables, or plant-based protein like tofu or tempeh.

What if I don’t have an ovenproof dish?

If you don’t have an ovenproof dish, you can cook the chicken and rice separately in a pan and then top with cheese before melting under the grill.

Can I use store-bought enchilada sauce?

Yes, you can use store-bought enchilada sauce if you’re short on time. Just make sure to check the flavor profile and adjust the seasoning if needed.

What should I serve this dish with?

This dish pairs well with a fresh salad, guacamole, or a side of sautéed vegetables for added color and nutrients.

Can I add other vegetables to this bake?

Yes, you can add sautéed bell peppers, corn, or zucchini to the rice mixture for added flavor and texture.

Conclusion

Zesty Fiesta Chicken & Rice Bake is a delightful, flavorful dish that brings the vibrant tastes of Mexican cuisine into one easy and satisfying meal. The combination of tender chicken, hearty rice, kidney beans, and zesty enchilada sauce creates a comforting meal that’s perfect for any occasion. Whether you’re serving it to your family or hosting friends for a casual dinner, this dish is sure to be a crowd-pleaser.

Zesty Fiesta Chicken & Rice Bake Recipe

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Zesty Fiesta Chicken & Rice Bake is a vibrant, flavorful Mexican-inspired dish combining tender chicken, hearty rice, beans, and a savory homemade enchilada sauce. Topped with melted cheese, this one-pan meal is perfect for weeknight dinners, packed with comfort, spice, and a satisfying texture. Easy to prepare and customizable to suit your spice level, this bake is sure to be a hit with the whole family.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Instructions

Prepare the Enchilada Sauce:
- Spray a small saucepan with cooking oil and heat over medium-high heat. Add the chopped onion and garlic, cooking until softened and fragrant.
- Add the crushed tomatoes, chicken stock, paprika, cumin, oregano, cayenne pepper, cider vinegar, and maple syrup. Stir to combine, then cover and simmer for 15 minutes.
- Blend the sauce until smooth and set it aside to cool.
Cook the Rice:
- Rinse the rice under cold water until the water runs clear. Combine the rinsed rice with chicken stock in a saucepan. Bring to a boil, reduce heat, and simmer until the stock is almost absorbed. Remove from heat and cover for 10 minutes to rest.
Prepare the Chicken:
- Preheat the oven to 180°C (fan 160°C) / 350°F / Gas mark 4.
- Season the chicken cutlets with salt and pepper. Heat a bit of oil in a frying pan and brown the chicken cutlets on both sides, but don’t cook them through completely.
- Pour the prepared enchilada sauce over the chicken in the pan, coating it well.
Assemble the Bake:
- In a separate bowl, mix the cooked rice with kidney beans and chopped coriander. Spread the rice mixture evenly in an ovenproof dish.
- Place the chicken with the sauce on top of the rice mixture.
- Sprinkle the grated mozzarella and cheddar cheeses evenly over the chicken and rice.
Bake:
- Cover the dish with foil and bake for 20-30 minutes, or until the cheese is melted and the chicken is cooked through.
- For an extra touch, grill for a few minutes to brown the cheese further.
Serve:
- Garnish with extra coriander (cilantro) and serve hot.