We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oven to 375°F.
Lightly grease a 9x13-inch baking dish.
Add rice, Rotel, corn, chicken broth, and about 2/3 of the taco seasoning directly to the dish. Stir.
Nestle the chicken thighs into the rice mixture.
Sprinkle the remaining taco seasoning over the chicken.
Cover the dish tightly with foil.
Bake for 45 minutes.
Remove foil and check the rice. If it’s still a little firm, add a splash of broth, recover, and bake another 5-10 minutes.
Once the rice is tender and chicken reaches at least 165°F, sprinkle cheese across the top.
Return uncovered for 5-8 minutes, until melted.
Finish with sour cream, tomato, cilantro, and crushed tortilla chips.
Want to keep this recipe for later? We can email it to you!
Use regular long-grain white rice, not instant rice.
Keep the foil tight to trap steam, which cooks the rice.
Can I use instant rice?
No, use regular long-grain white rice for best results.
What if the rice is still firm after baking?
Add a splash of broth, recover with foil, and bake for another 5-10 minutes.
How do I know when the chicken is done?
Ensure the chicken reaches an internal temperature of at least 165°F.
Can I substitute the cheese?
Yes, you can use any cheese that melts well, like cheddar or a Mexican blend.
Is it necessary to use foil?
Yes, foil is essential to trap steam and cook the rice properly.
