Cheesy Chicken and Rice Bake

I was given some cilantro by a neighbor the other day and was itching to use it. I LOVE cilantro. I scoured my Pinterest Food Board and came across this Cheesy Chicken and Rice Bake recipe. Most of the ingredients I had on hand, but I also had to do some improvising. Here’s the original recipe. My version is below.

Cheesy Chicken and RiceIngredients

  • 2 boneless, skinless chicken breasts, cooked
  • 4 cups cooked brown rice (I used Uncle Ben’s Ready Rice)
  • ¾ cups frozen corn
  • 15 ounce can red beans, drained and rinsed (I would have preferred black beans, but I didn’t have any on hand)
  • 1 cup plain Greek yogurt
  • 8-10 ounce can tomatoes and green chilies
  • 8 ounce can tomato sauce (I think it was 8 ounces – I know it was a small can)
  • ½ packet of fajita seasoning
  • 1 small red onion, chopped
  • 1 cup cheddar cheese, plus more for topping and garnish
  • ¼ cup or so of chopped fresh cilantro, plus more for garnish
  • salt and pepper, to taste


Preheat oven to 350F. In a large bowl, combine all ingredients and mix thoroughly. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Transfer to an oven-safe dish and top with extra cheese. Bake for 20-25 minutes, or until heated through. Garnish with cheese and chopped cilantro.

We crumbled tortilla chips on top of ours to give it a nice crunch. You could also serve this with Fritos or Doritos or in a taco or tortilla shell, or use it as stuffing for stuffed peppers. Yum!

Here are a couple more yummy Mexican-style dishes:

Southwestern Stuffed Peppers

Layered Enchilada Bake


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