Southwestern Chicken And Rice Bake Recipes

SOUTHWESTERN CHICKEN AND RICE BAKE

Steps:

• Preheat your oven to 400°F.
• In a medium saucepan, cook your brown rice according to the directions on your package.
• In a large frying pan, melt your 2 tbsp of butter and sautee your onions, peppers, garlic and cumin.
• Once the onions are translucent, about 5-7 minutes, add in your diced chicken.
• Stir and let it cook for about 5 minutes, then add in your green chiles, corn and 1 jar of salsa. Sautee for about 5 minutes.
• Once the rice is done cooking, mix it into your chicken + veggie mixture in the large saucepan. Pour in your black beans and continue mixing.
• Spray your 9x13 baking dish with non-stick spray, then pour half your chicken and rice mixture into the dish. Sprinkle 1 cup shredded cheese on top. Then, pour the other half of your chicken and rice mixture and top with the other cup of shredded cheese.
• Bake for 20 minutes and allow it to cool for 10. Top with chopped cilantro, avocado or your favorite hot sauce and enjoy!

SOUTHWEST CHICKEN AND RICE

Steps:

• Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.

SOUTHWESTERN RICE BAKE

Steps:

• In a large bowl, combine the rice, beef, sour cream, 3/4 cup of Monterey Jack cheese, 3/4 cup of cheddar cheese, chilies, salt and pepper. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with olives, tomatoes and onions if desired.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
• Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
• Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
• Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

SOUTHWEST CHICKEN AND RICE BAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Spray a 13x9 baking dish with cooking spray. Combine all but last two ingredients in a large bowl, reserving 1 cup of shredded cheese. Spread mixture evenly into baking dish and top with remaining cheese. Bake for 20 minutes until heated through and cheese is melted and bubbly. Serve topped with sour cream and tortilla strips, if desired. Refrigerate any leftovers.

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
• While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
• While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
• Grease a 9x13-inch baking dish.
• Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY

Steps:

• Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
• Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
• Store in the refrigerator for 2-3 days.
• When ready to eat, shake well to combine.
• Enjoy!

SOUTHWESTERN CHICKEN AND RICE BAKE

Steps:

• 1. In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and red pepper. Stir to blend.
• 2. In a saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, salt, and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Add more spices, salt and/ or pepper if desired.
• 3. Spray a 2 to 2.5 quart casserole dish with nonstick cooking spray. Pour mixture into the dish. Bake at 350 degrees for 25 - 30 minutes, or until bubbly. If desired, sprinkle with the cheese 5-8 minutes before done.
• 4. If desired, serve with a dollop of sour cream, chopped green onions, and tomatoes.

SOUTHWEST CHICKEN & RICE BAKE

Steps:

• 1. Preheat oven to 375*.
• 2. In the bottom of a 9x13 glass baking dish, combine the rice, water, taco seasoning packet, 1/2 the jar of salsa and 1/3 can each of the beans and corn. Gently stir to combine.
• 3. Lay the chicken pieces over the rice mixture.
• 4. In the half-filled salsa jar, sprinkle in a little of the extra corn and beans, then re-lid & shake to combine. Pour over top of the chicken pieces.
• 5. Cover with foil & bake 35-40 minutes or until most of the liquid has been absorbed.
• 6. Let stand 5 minutes uncovered before eating.
• Serve with sour cream if desired. I used the extra corn and beans to make a black bean & corn salsa to serve as a side dish.