ThermOMG Recipes

Inspiring recipes for the Thermomix 

Mexican Chicken and Corn Rice Bake

This is so easy and so tasty.  The kids will love it!  Add some extra jalapeno’s if you like the heat... Bek x

Print this recipe

  • 800g chicken thigh fillets or chicken thigh pieces
  • 1 portion of TMX salsa from EDC
  • 2/3 cup of white rice
  • 1 cup frozen or tinned corn
  • 1tbsp TMX vege stock dissolved in 1 cup water (or 1 cup packaged chicken stock)
  • ¼ cup sliced black olives
  • 250g cheese

Grate cheese speed 7 for 10 seconds, set aside

Place rice, salsa, corn, olives and stock into the base of a casserole dish (gently stir to incorporate)

Place chicken evenly over the top and top with grated cheese

Bake in a 180 degree oven for 1 hour or until rice is tender. 

Serve with green salad.