Best Southwest Chicken Rice Bake Recipes

Southwest Chicken and Rice Bake Recipe - (4.5/5) image

Provided by polledl

Number Of Ingredients 10

Non stick cooking spray
1 whole slow roasted chicken, roughly chopped
1 1/2 cups instant white rice, uncooked
1 jar (16 ounce) mild picante sauce
1 can (11 ounce) corn and peppers
2 cans (10 ounces each) red enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 package (8 ounce) Mexican Style shredded cheese, divided
Sour cream (optional)
Tortilla strips (optional)

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.

Southwest Chicken and Rice Bake image

Provided by Glenda Whisenhunt @Glenda_Whisenhunt

Categories Chicken

Number Of Ingredients 10

- non-stick cooking spray
1 - chicken, baked, deboned and chopped
1 1/2 cup(s) white rice, uncooked
1 jar(s) mild picante sauce (16 oz)
1 can(s) mexican style corn (11 oz)
2 can(s) enchilada sauce (10 oz each)
1 can(s) black beans (15 oz), drained and rinsed
1 package(s) mexican style shredded cheese (8 oz)
- sour cream (optional)
- tortilla strips (optional)

Steps:

Southwest Chicken & Rice Bake image

Provided by TeriPSU

Time 45m

Yield 1 9x13 dish, 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) jar salsa
1 (15 1/2 ounce) can black beans, rinsed & drained
1 (15 1/4 ounce) can corn (add the drained corn liquids in with the 2 c hot water)
1 1/3 cups white rice
2 cups hot water
1 (1 1/4 ounce) packet taco seasoning
3 chicken breasts, cut into strips

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.

Nutrition Facts : Calories 446.8, Fat 8.3, SaturatedFat 2.2, Cholesterol 46.4, Sodium 560.2, Carbohydrate 69.4, Fiber 9.1, Sugar 4.8, Protein 26.3