Dinner

Cheesy Salsa Chicken and Rice Bake Recipe

ByElla Hart January 25, 2026January 25, 2026

Introduction

Cheesy Salsa Chicken and Rice Bake is a flavorful, comforting dish perfect for busy weeknights. Combining tender chicken, zesty salsa, and melty cheese, this casserole is easy to prepare and sure to satisfy the whole family.

The dish is a close-up view of a baked casserole with three main layers visible. The bottom layer consists of cooked white rice mixed with yellow corn kernels and black beans, creating a soft and slightly grainy texture. The middle layer shows chunks of tender white meat, likely chicken, mixed with the rice base. The top layer is a thick, melted golden-orange cheese covering the entire surface, with some sections showing stretches of gooey cheese. Small diced red tomatoes and chopped green herbs are sprinkled evenly over the cheese, adding contrast and freshness. The dish is presented on a white marbled surface. 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 rotisserie chicken to save time and add extra flavor.
Swap black beans for pinto beans or omit beans for a different texture.
Try adding diced bell peppers or jalapeños for extra crunch and heat.
For a creamier texture, stir in a dollop of sour cream before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To maintain cheesiness, cover with foil when reheating in the oven.

How to Serve

The image shows a close-up of a layered baked dish in a rectangular white dish. The bottom layer consists of cooked rice mixed with yellow corn and black beans, looking moist and soft. Above the rice is a layer of melted golden-yellow cheese that is thick and gooey, covering the dish evenly with some cheese dripping down. On top of the cheese is a sprinkle of chopped green herbs and small diced red tomatoes, adding fresh colors and texture contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the mixture in advance and keep it covered in the refrigerator for up to 24 hours before baking. Bake as directed when ready.

Can I freeze the leftovers?

Yes, this dish freezes well. Place cooled portions in airtight containers or freezer bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.