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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.

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve:

    • Garnish with extra coriander (cilantro) and serve hot.

Notes

Bean Variations: Swap kidney beans for black beans or pinto beans for different flavors and textures.

Rice: Use precooked or leftover rice to save time.

Spice Level: Adjust the cayenne pepper to your desired heat level or use a milder chili powder for less spice.

Cheese Swap: Experiment with other cheeses like pepper jack for a spicy twist or sharp cheddar for more flavor.

Find it online: https://chocolatecoveredamy.com/zesty-fiesta-chicken-rice-bake-recipe/