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Mexican-Spiced Chicken and Rice Bake

Savory Mexican-Spiced Chicken and Rice Bake You'll Love

This Mexican-Spiced Chicken and Rice Bake is a vibrant meal filled with tender chicken thighs and zesty flavors, perfect for a crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup White Rice Essential for absorbing flavor from the stock.
  • 1 medium Brown Onion Adds sweetness and depth.
  • 2 cloves Garlic Provides an aromatic touch.
  • 2 cups Vegetable Stock Opt for low-sodium if preferred.
  • 1 medium Courgette (Zucchini) Gives sweetness and bulk.
  • 1 cup Cherry Tomatoes Roasting brings out their sweetness.
For the Chicken
  • 4 pieces Bone-in Chicken Thighs Juicier and more flavorful than boneless.
  • 2 tablespoons Mexican Seasoning Delivers the distinctive flavor of this dish.
  • 1/2 cup Greek Yoghurt Tenderizes the chicken, keeping it moist.
  • 2 tablespoons Lime Juice Adds bright acidity to balance richness.
For the Salsa
  • 1 can Kidney Beans Adds protein and texture.
  • 1 medium Avocado Use a ripe one for creaminess.
  • 1/4 medium Red Onion Provides a sharp contrast.
  • 1/4 cup Fresh Coriander Brightens up the salsa.

Equipment

  • 30cm baking dish

Method
 

Cooking Steps
  1. Preheat your oven to 200°C (390°F).
  2. In a 30cm baking dish, combine the white rice, diced brown onion, and sliced garlic. Pour in the vegetable stock, then evenly incorporate the courgette and cherry tomatoes.
  3. Combine the bone-in chicken thighs with the Mexican seasoning, Greek yoghurt, and lime juice in a mixing bowl. Let it marinate.
  4. Layer the marinated chicken thighs on top of the rice mixture in the baking dish and cover tightly with a lid or aluminum foil.
  5. Bake the covered dish for 30 minutes.
  6. Uncover and continue baking for another 25-30 minutes until the chicken turns golden brown and the rice is tender.
  7. Prepare the avocado salsa by combining kidney beans, diced avocado, red onion, lime juice, and fresh coriander in a bowl. Season with salt and pepper.
  8. Serve the bake from the dish, topped with the vibrant avocado salsa.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 55gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Ensure the chicken is marinated long enough for optimal flavor and tenderness. Check internal temperature for safety, reaching 75°C (165°F).

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