Introduction

This Healthy Chicken and Rice Bake with Salsa Verde is a flavorful, comforting dish that’s easy to prepare and perfect for weeknight dinners. Combining tender shredded chicken, brown rice, black beans, and melted cheese, it’s a wholesome meal the whole family will enjoy.

A white baking dish filled with a baked casserole showing three visible layers: the bottom layer dark with black beans or similar, the middle layer mixed with a browned, crispy texture and melted cheese, and the top layer covered with melted yellow and white cheese sprinkled with chopped green herbs, possibly cilantro. A black spoon is placed inside the dish on the right side, partially submerged in the food. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 chicken breasts or chicken thighs (about 1.5 pounds)
2 ½ cups uncooked brown rice
1 cup salsa verde, divided
4 ounces cream cheese or plain yogurt
2 tablespoons taco seasoning
1 (15 ounce) can black beans or pinto beans
1 (16 ounce) bag shredded Mexican cheese blend
Salt and pepper to taste
Optional garnish: cilantro, avocado, and more salsa verde

Instructions

Step 1: Cook the brown rice according to package instructions and set aside.
Step 2: Preheat the oven to 350°F (175°C). Place chicken breasts in a baking pan and pour ½ cup of salsa verde over them.
Step 3: Bake the chicken until it reaches an internal temperature of 165°F (74°C), about 25 minutes. Remove from oven and let rest for 10 minutes. Shred the chicken using two forks and set aside. Keep the oven on.
Step 4: Lightly spray the bottom and sides of a 9″x13″ casserole dish and set aside.
Step 5: In a large bowl, combine the cooked brown rice, remaining ½ cup salsa verde, cream cheese or yogurt, taco seasoning, black beans, and shredded chicken. Taste the mixture and add salt and pepper if needed.
Step 6: Transfer the rice mixture into the prepared casserole dish and spread shredded cheese evenly over the top.
Step 7: Bake in the oven for 20 minutes, or until the cheese is melted and the dish is heated through.
Step 8: Garnish with cilantro, avocado slices, and additional salsa verde if desired before serving.

Tips & Variations

Use plain yogurt instead of cream cheese for a lighter option with a tangy flavor.
Swap black beans for pinto beans or kidney beans according to your preference.
Add diced jalapeños or a pinch of cayenne pepper for extra heat.
For a gluten-free version, ensure your taco seasoning is gluten-free or make your own blend.
Leftover bake can be topped with fresh chopped tomatoes or a squeeze of lime to brighten flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions until warmed through or cover with foil and reheat in a 350°F oven for about 15-20 minutes. This dish can also be made ahead: prepare fully (except baking), cover with foil, and refrigerate. When ready, bake covered at 350°F for 25 minutes, then uncover and bake an additional 20 minutes until cheese melts and the casserole is heated through.

How to Serve

The image shows a baked cheesy casserole in a white rectangular dish with handles. The casserole has one visible layer topped with melted golden and white cheese that looks gooey and slightly browned around the edges. Fresh green chopped herbs are sprinkled over the cheese, adding a pop of color. A black serving spoon is placed inside the casserole, ready to scoop out a serving. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice can be used if you prefer. Just adjust the cooking time according to the package instructions, as white rice usually cooks faster than brown rice.

Can I make this recipe dairy-free?

Absolutely. Substitute the cream cheese with a dairy-free or vegan cream cheese alternative, and use a dairy-free shredded cheese or omit the cheese topping altogether.