Mexican Chicken and Rice Bake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 388.4
  • Total Fat: 12.7 g
  • Cholesterol: 48.1 mg
  • Sodium: 426.8 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 7.0 g
  • Protein: 24.5 g

View full nutritional breakdown of Mexican Chicken and Rice Bake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 7


    6 oz. chicken breast, skinless & boneless, chopped
    4 cups cooked brown rice
    1 can (15oz) black beans, rinsed and drained
    1 cup plain Greek yogurt
    4 oz canned green chiles
    8 oz. shredded cheddar cheese
    1 cup salsa
    3/4 cup yellow corn
    1/2 tsp ground cumin


Sour cream can be substituted for the yogurt.


Heat oven to 350 degrees.

Separate shredded cheese into two portions, saving out one portion for the topping.

Combine all other ingredients in large bowl, making sure to mix well.

Pour mixture into 2-3 qt casserole dish, and top with the remaining shredded cheese. Bake for approximately 30 minutes or until cheese is melted.

Serving Size: makes approximately 7 1-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user SLIMLADYJ.

Rate This Recipe