Dinner

Cheesy Salsa Chicken and Rice Bake Recipe

ByLily Cross January 25, 2026January 25, 2026

Introduction

This Cheesy Salsa Chicken and Rice Bake is a comforting, flavorful dish that’s perfect for busy weeknights. Combining tender shredded chicken, zesty salsa, and gooey melted cheese over a bed of rice, it’s easy to prepare and sure to please the whole family.

The dish shows a close-up of a layered baked casserole in a tray. The bottom layer is a mix of cooked white rice with visible yellow corn kernels and black beans scattered throughout. Above the rice, there are pieces of chicken mixed in. The top layer is melted bright orange cheese, gooey and stretchy, covering the whole dish. On top of the cheese, small chunks of red tomato and chopped green cilantro are sprinkled evenly, adding color contrast. The background surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice (white or brown)
2 cups cooked, shredded chicken (can use rotisserie chicken for convenience)
1.5 cups salsa (mild, medium, or hot, depending on your preference)
1 cup corn (canned or frozen)
1 cup black beans (canned, rinsed and drained)
1.5 cups shredded cheddar cheese (or a cheese blend)
1 teaspoon cumin
1 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon chili powder
Salt and pepper to taste
Optional fresh cilantro for garnish
1 tablespoon olive oil (for greasing)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Lightly grease a 9×13-inch baking dish with olive oil.
Step 3: In a large mixing bowl, combine the cooked rice, shredded chicken, salsa, corn, black beans, half of the shredded cheese, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Stir until everything is well combined.
Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
Step 5: Sprinkle the remaining shredded cheese evenly over the top of the mixture.
Step 6: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 7: Remove the dish from the oven and let it cool for about 5 minutes. Garnish with fresh cilantro if desired. Serve warm and enjoy!

Tips & Variations

Use leftover cooked chicken or rotisserie chicken for a quick, no-fuss meal.
Swap out black beans for pinto beans or kidney beans depending on your preference.
Add chopped jalapeños or hot sauce for an extra kick of heat.
Try a mix of cheddar and Monterey Jack cheese for a creamier topping.
To make it vegetarian, omit the chicken and add more beans or diced vegetables like bell peppers and zucchini.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through, or bake covered at 350°F (175°C) until warmed. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a baked dish with three visible layers. The bottom layer is made of cooked rice mixed with yellow corn kernels and black beans, displaying a soft and slightly glossy texture. The middle layer consists of chunks of white chicken meat that blend in with the rice. The top layer is a thick, melted golden-yellow cheese that stretches slightly as it covers the dish, with small pieces of red tomato and finely chopped green cilantro sprinkled on top. The dish is presented in a white pan on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salsa instead of jarred salsa?

Yes, fresh salsa works great and can brighten the flavors. Just be sure to drain any excess liquid to prevent the dish from becoming too watery.

Is it possible to make this recipe gluten-free?

Absolutely. All the ingredients are naturally gluten-free, but be sure to check that your salsa and spices have no added gluten-containing ingredients to keep it safe.