Chicken Taco Rice Bake

My family loves Tacos, chicken and rice. I recently set about cooking 4 weeks of freezer meals to keep my family fed and happy while I was recovering from surgery and during this time, this recipe came about.

The beauty in this budget recipe (aside from the fact that it's easy), is that it's made in one baking dish that you can then either eat immediately, or cover with foil and store in the freezer for a quick and easy family meal.

The result was delicious! A mix between a baked risotto with a taco flavor it was a hit in our family, and I hope it is with your family as well!

Prep 10 min // Cook 30 min


4 cooked crumbed chicken schnitzels cut into pieces

1 cup short grain rice

1 jar mild salsa sauce

2 cups liquid chicken stock

1 onion diced

4 cloves garlic crushed

1 tbs taco seasoning

1 bag steamed fresh peas corn and carrot

2 cups grated cheese

1 tbs olive oil


  1. Preheat the oven to 180 degrees.

  2. In a heatproof dish heat the oil over a medium heat and sauté the onion and garlic for 2 minutes. Add the rice and taco seasoning and mix through.

  3. Add vegetables and mix through.

  4. Place cut chicken schnitzel over the top and cover with grated cheese.

  5. Cover the dish with a lid (or foil) and place in the oven and bake until the rice is cooked and tender.

  6. When the rice is cooked remove the lid (or foil) and change the setting to grill. Grill until the cheese is melted and browned.

  7. Place the cut chicken schnitzel over the top and cover with grated cheese.

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