Okay, hear me out no pasta today. I know. Am I feeling okay? Honestly… better than ever, thanks to this absolute flavor bomb of a dish Mexican Rice Bake. Inspired by @gemmab.slimming and my craving for something bold but easy, this recipe is hearty, colorful, and so comforting. Plus, it’s made in one dish and only needs a bit of stirring. You know I’m all in when clean-up is minimal and flavor is maxed.

Method

1.Preheat the Oven

Start by getting your oven ready. Preheat it to 180°C fan (or 200°C conventional / 400°F). This gives the dish a consistent, even bake and helps the chicken and veggies start to cook while infusing all those good spices right from the beginning.

2.Build the Flavor Foundation

In a large, oven-proof baking dish, combine your diced chicken breasts, chopped red onion, and chunks of bell peppers. Drizzle in 1 tsp of honey, then sprinkle over your seasoning mix cumin, chilli powder, paprika, oregano, garlic granules, salt and pepper, and those optional chopped coriander stalks if you’re feeling herby. Give everything a really good toss using a wooden spoon or spatula so that the chicken and veg are evenly coated. Slide the dish into the preheated oven and let it bake for 15 minutes. This step jump-starts the cooking and allows the flavors to begin melding beautifully.

3.Add the Rice and Liquid Base

After 15 minutes, pull the dish out of the oven carefully using mitts. Now it’s time to stir in your uncooked long grain rice, two cans of chopped tomatoes, 650ml of water, and one crumbled stock cube (chicken or veg your call). Make sure you mix it thoroughly so the rice is evenly distributed and fully submerged in the tomato and stock liquid. This ensures it cooks evenly without dry spots. Return the dish to the oven and bake for another 20 minutes, stirring once at the halfway mark to keep things moving and prevent sticking.

4.Stir in the Black Beans

After 20 minutes, remove the dish again and stir in your rinsed black beans. These don’t need a long cook just enough to heat through and mingle with the rest of the dish. Stir everything together one more time and place the dish back in the oven for a final 20 to 25 minutes. Make sure to stir again halfway through this stage to help the rice cook evenly and avoid clumping. By the end, most of the liquid should be absorbed and the rice should be soft and fluffy.

5.Cheese Finale

Once the rice is fully cooked and the bake has thickened into that rich, saucy texture we love, sprinkle over a generous amount of grated cheese. I used cheddar, but you can go with anything melty. Pop the dish back into the oven for just a few more minutes about 5 minutes max until the cheese is melted and bubbling. That golden top layer is what dreams are made of. Now, serve it up while it’s hot, and watch everyone dive in.

Necessary Tools

Oven-proof baking dish (big enough to hold all that ricey goodness)
Chopping board & knife
Measuring spoons
Wooden spoon or spatula for stirring
Oven mitts (you’ll thank yourself)

Mexican Rice Bake – The Cozy, Cheesy One-Pan Wonder You Didn’t Know You Needed

Recipe by Jenner TomaskaCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Ingredients

400g chicken breasts, diced
1 red onion, chopped
2 bell peppers (I used red and green), chopped into chunks
1 tsp honey
Seasoning Mix
1 tbsp ground cumin
1 tsp chilli powder
1 tsp paprika
1 tsp dried oregano
½ tsp garlic granules
Salt & pepper to taste
Optional chopped coriander stalks (don’t skip if you love a herby kick)
2 x 400g cans chopped tomatoes
1 chicken or vegetable stock cube
650ml water
400g long grain rice (raw)
1 can black beans, drained and rinsed
Grated cheese (your choice cheddar is a dream here)

Directions

Get the oven going – Preheat to 180°C fan.
Flavor foundation – In your baking dish, toss together the diced chicken, chopped onion and peppers, honey, and all the seasoning. Pop it in the oven for 15 minutes to get everything started and smelling amazing.
Build the base – Pull out the dish, and stir in your uncooked rice, chopped tomatoes, stock cube, and water. Stir, stir, stir so everything is well coated and even. Bake again for 20 minutes. Stir halfway through so nothing sticks.
Beans, baby – Add the rinsed black beans, stir again, then bake for another 20-25 minutes. You’ll want to check it halfway give it a good stir. The liquid should be mostly absorbed and the rice should be cooked through.
Cheese finale – Sprinkle some grated cheese over the top and return it to the oven for just a few minutes until melted. Serve it up hot and gooey.

Notes

Don’t skip the stirring this isn’t a “set it and forget it” dish. Stirring halfway through each baking step helps keep the rice from clumping or sticking.
Make sure your baking dish is deep enough. Overflow is no fun.
If your rice isn’t quite cooked after the final step, cover the dish with foil and bake for an extra 5-10 minutes.
Use long grain rice only short grain or basmati might throw off the liquid ratio.
Season to taste, but don’t go wild on the salt early on; the stock cube adds quite a bit.

Serving Suggestions

Top with avocado slices or guac for some creamy balance
Dollop sour cream or plain Greek yogurt for a tangy finish
Sprinkle fresh coriander or spring onions on top
Add jalapeños if you like it spicy
Serve with tortilla chips on the side for a fun crunch

Fun Fact

Did you know traditional Mexican rice (aka arroz rojo) is usually made by toasting the rice in oil first before cooking it with tomatoes and broth? This bake skips the frying but keeps all the tomatoey goodness and bold flavor with way less mess.

Conclusion

This Mexican Rice Bake hit every comfort note I was craving. It’s got juicy chicken, smoky spice, sweet peppers, and fluffy rice all baked to cozy perfection. And let’s not forget that cheesy topping just enough to make it feel indulgent without being heavy. Whether it’s for meal prep or a cozy weeknight dinner, this dish is going straight into my regular rotation.