Southwest Chicken And Rice Bake Recipe 455

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SOUTHWEST CHICKEN AND RICE CASSEROLE



Southwest Chicken and Rice Casserole image

A creamy, cheesy, southwest chicken and rice casserole made with salsa and sour cream, topped with black olives and melty jack cheese. A super easy family favorite main dish recipe.

Provided by Joanie Simon

Categories     main dish

Time 1h25m

Number Of Ingredients 11

2 Tbs oil
1/2 cup diced white or yellow onion
1.5 cups long grain white rice
2 cups chicken broth
3/4 cup jarred mild salsa (unless your family likes spicy!)
4.25 oz can sliced black olives
14 oz can petite diced tomatoes
1.5 cups sour cream
7 oz can diced green chilies
3 cups cooked chicken, cubed or shredded
16oz shredded monterey jack cheese, divided

Steps:

  • Preheat the oven to 350F
  • Heat a medium sauce pot or dutch oven that has a lid over medium high heat and add in 2 Tbs oil
  • Once it's heated, add in the 1/2 cup diced onion and 1.5 cups long grain white rice and stir frequently for five minutes until the onion is soft and fragrant and the rice is slightly toasted
  • Next, add in 2 cups of chicken broth and 3/4 cup of jarred mild salsa and stir until it's all combined.
  • Then reduce the heat to low and cover the pot with the lid and let it continue to cook over a low simmer until the rice has absorbed all the liquids (approximately 20 minutes).
  • Once the rice is cooked, remove the lid and stir the rice to break it up.
  • Then, in a large bowl (or in the pot, if the pot is large enough) combine the rice with 4.25 oz can of sliced black olives, 14 oz can of petite diced tomatoes, 1.5 cups sour cream, 7oz of diced green chiles, 3 cups of cooked diced or shredded chicken and half of the shredded jack cheese.
  • Mix that all together and put it into a large 13 x 9 inch casserole dish.
  • Smooth the mixture out in the casserole dish then cover it with aluminum foil and bake covered for 30 minutes at 350F.
  • After 30 minutes and the casserole is heated through, remove the foil, add the remaining 8oz of shredded jack cheese to the top of the casserole and bake uncovered for an additional 15 - 20 minutes until the cheese on top is melted, bubbling and slightly browned.
  • Remove the cooked casserole from the oven and allow it to rest out of the oven for at least 10 minute to allow the casserole to set.
  • Slice the casserole into square servings and serve topped with sour cream, guacamole, avocados, cilantro, or anything you like with southwest flair!

Nutrition Facts : Calories 548 calories, Sugar 3.3 g, Sodium 754.6 mg, Fat 29 g, SaturatedFat 15.5 g, TransFat 0 g, Carbohydrate 36.1 g, Fiber 1.7 g, Protein 34.7 g, Cholesterol 113.3 mg

SOUTHWESTERN CHICKEN AND RICE BAKE



SOUTHWESTERN CHICKEN AND RICE BAKE image

Provided by Katie Kelly

Categories     dinner

Number Of Ingredients 12

3 cups Simply Nature Organic Quick Cook Brown Rice cooked (cooked)
2 tbsp butter or oil
1 onion (diced)
1 green pepper (diced)
1 tbsp garlic powder
1 tsp cumin
1 pack Never Any! Southwest Style Seasoned Chicken Breast, cut into cubes (cut into cubes)
1 can Pueblo Lindo chopped green chiles
1 can Happy Harvest Whole Kernel Golden Sweet Corn (drained)
1 16 oz. jar Simply Nature Organic Thick & Chunky Salsa
1 can Simply Nature Organic Black Beans (washed and drained)
2 cups Happy Farms Finely Shredded Mexican Style Cheese

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



Southwest Chicken and Rice image

With brown rice, whole grains, tomatoes and corn, this super-fast meal is such a tasty way to get your family to eat more fiber...they won't even realize it's good for them! -Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 packages (8-1/2 ounces each) ready-to-serve Santa Fe whole grain rice medley
2 packages (6 ounces each) ready-to-use Southwestern chicken strips, cut into chunks
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 340 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1292mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein.

SOUTHWESTERN CHICKEN AND RICE



Southwestern Chicken and Rice image

For a one-skillet meal loaded with zesty, south-of-the-boarder flavor, this Southwestern Chicken and Rice recipe delivers! Tender chicken breasts, bell peppers and onions are cooked with full-flavored GOYA® Yellow Rice, smoky chili powder, paprika and a sprinkle of fresh cilantro. With Southwestern Chicken and Rice, you can count on a quick and easy dinner for the whole family!

Time 45m

Yield 4

Number Of Ingredients 11

1 tbsp. GOYA® Extra Virgin Olive Oil
2 boneless, skinless chicken breast halves (about 1 lb.), cut into ¾" pieces
½ medium yellow onion, finely chopped (about ½ cup)
½ medium green and/or red bell pepper, chopped (about ½ cup)
2 tbsp. GOYA® Lemon Juice
1 tbsp. chili powder
1 tbsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
1 tsp. paprika
½ tsp. hot pepper flakes
1 box (7 oz.) GOYA® Yellow Rice
1 tbsp. chopped fresh cilantro

Steps:

  • Step 1 Heat oil in 12" skillet over medium-high heat. Add chicken pieces. Cook until golden brown on all sides, about 5 minutes; transfer chicken to plate. Step 2 Add onions and peppers to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir lemon juice, chili powder, garlic, paprika and hot pepper flakes into skillet. Cook until garlic is fragrant, about 30 seconds more. Return chicken to skillet. Step 3 Add contents of yellow rice mix and 2 cups water to skillet; stir to combine. Bring water to boil. Reduce heat to medium low. Simmer, covered, until chicken is cooked through, rice is tender and water is absorbed, about 25 minutes. Step 4 Remove skillet from heat; stir in cilantro. Serve warm.

SOUTHWEST CHICKEN CASSEROLE



Southwest Chicken Casserole image

Southwest Chicken Casserole is an easy one-dish meal using chicken, rice, black beans, tomato, corn and southwest spices.

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 1h15m

Number Of Ingredients 21

2 cups brown rice
2 cups chicken broth
1/4 cup yellow onion (diced)
1 cup bell peppers (diced)
4 garlic cloves (minced)
15 ounces yellow corn (drained and rinsed)
15 ounces petite diced tomatoes (undrained, with green chiles is preferred)
15 ounces black beans (drained and rinsed)
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 teaspoon dried oregano
2 boneless skinless chicken breasts (cut into 1/2 inch thick strips)
Cooking spray
Avocado (optional)
Mexican Blend Cheese (optional)
Sour Cream (optional)

Steps:

  • Preheat oven to 350 degrees and coat a 9x13 baking dish with cooking spray.
  • In a small bowl, combine chili powder through dried oregano, stir and set aside.
  • In a large bowl, combine rice through black beans. Stir to combine and then add spice blend, stirring to combine again.
  • Line the bottom of the baking dish with chicken strips in a single layer. Pour rice and vegetable mixture over chicken. It is important to place the chicken on the bottom against the baking dish and near the heating element of the oven to make sure it is cooked all the way through.
  • Cover with aluminum foil, tightly sealing around the edges to create a steamer for rice.
  • Bake, covered, for 50 minutes. Remove, uncover and fluff rice with a fork before returning to the oven for an additional 10 minutes.
  • Remove and serve. Top with avocado, sour cream and Mexican cheese blend, if desired.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 528 kcal, Carbohydrate 93 g, Protein 25 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 646 mg, Fiber 17 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving

SOUTHWEST CHICKEN & RICE CASSEROLE



Southwest Chicken & Rice Casserole image

A hearty comfort-food dinner with a little zing. If you like more heat in yours, use pepper-jack cheese instead of regular monterey jack cheese. Cuts into nice square servings. Serve with a green salad and dinner's complete!

Provided by Pam-I-Am

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups cooked rice
2 boneless skinless chicken breasts, chopped (medium size)
1 cup monterey jack cheese, shredded
1 cup evaporated milk
1 1/2 tablespoons red onions, finely chopped
2 large eggs, lightly beaten
1/4 cup cilantro, finely chopped
1 teaspoon cumin
1/2 teaspoon salt
2 tablespoons jalapenos, seeded and diced

Steps:

  • Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
  • Prepare rice as directed to make 2 cups of cooked rice.
  • Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
  • Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
  • Bake for 40 minutes. Cut into squares and serve.

Nutrition Facts : Calories 418.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 174.2, Sodium 614.4, Carbohydrate 34.1, Fiber 0.5, Sugar 0.5, Protein 29.3

SOUTHWEST CHICKEN BAKE



Southwest Chicken Bake image

Flavorful and juicy chicken pieces bake with layers of salsa, black beans, and brown rice for a weeknight meal that's light but hearty.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 41m

Yield 4

Number Of Ingredients 9

2 ½ tablespoons TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 pound boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons KRAFT Light Zesty Italian Dressing
1 cup canned no-salt-added black beans, rinsed
½ cup frozen corn
2 green onions, chopped
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
½ cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
2 ⅔ cups hot cooked long-grain brown rice

Steps:

  • Heat oven to 375 degrees F.
  • Add seasoning mix to chicken in medium bowl; toss to evenly coat.
  • Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
  • Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.

SOUTHWESTERN RICE BAKE



Southwestern Rice Bake image

Whenever I have a hard time planning dinner, my husband requests his favorite bake. Often, I use it as an entree, served with warm tortillas. Other times, I eliminate the meat and present it as a spicy side dish.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

3 cups cooked brown or white rice
1/2 pound ground beef, cooked and drained
1-1/4 cups sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1/2 teaspoon salt
1/4 teaspoon pepper
Sliced ripe olives, chopped tomatoes and green onions, optional

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.

Nutrition Facts : Calories 612 calories, Fat 36g fat (23g saturated fat), Cholesterol 133mg cholesterol, Sodium 811mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

SOUTHWEST CHICKEN BAKE



Southwest Chicken Bake image

End a busy day with our zesty Southwest Chicken Bake! Made with salsa and melty cheese, the whole family will want southwest chicken over and over again.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 9

2-1/2 Tbsp. (1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1 cup canned no-salt-added black beans, rinsed
1/2 cup frozen corn
2 green onions, chopped
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
2-2/3 cups hot cooked long-grain brown rice

Steps:

  • Heat oven to 375ºF.
  • Add seasoning mix to chicken in medium bowl; toss to evenly coat.
  • Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
  • Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.

Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

SOUTHWEST CHICKEN CASSEROLE



Southwest Chicken Casserole image

A 15 minute microwave casserole. Can substitute canned white albacore tuna for the canned white chicken. Casserole is as casserole does! Serve with mexicorn and green salad if desired.

Provided by AJINAZ

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 8

1 (5 ounce) can chicken chunks, drained
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
2 tablespoons dried minced onion
salt and pepper to taste
1 ¼ cups water
2 cups instant rice

Steps:

  • In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
  • Add the rice. The mixture should be the consistency of soupy pancake batter.
  • Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 47.8 g, Cholesterol 81.3 mg, Fat 26.5 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 13.8 g, Sodium 1354.8 mg, Sugar 3 g

SOUTHWEST CHICKEN & RICE BAKE



Southwest Chicken & Rice Bake image

My mom bought me a Campbell's Southwest Chicken SupperBake & DH & I both really liked it...as I looked at everything in it, I thought, I could make this & without all of the processed ingredients...and so I did for dinner tonight! The best part is there is no added fat!

Provided by TeriPSU

Categories     One Dish Meal

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

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



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.

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