Description
The Southwest Chicken Rice Bake is a comforting and flavorful one-pan meal that combines tender chicken, vibrant vegetables, and wholesome rice, making it perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup bell peppers, diced
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, diced bell peppers, salsa, chili powder, cumin, salt, and pepper.
- Mix all the ingredients until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Spread the mixture evenly in the dish.
- Top with shredded cheddar and Monterey Jack cheese.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the dish rest for a few minutes before serving.
Notes
- For a quicker meal, use leftover or rotisserie chicken.
- Prep Time: 15
- Cook Time: 45
- Category: chicken
- Method: baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Keywords: chicken, rice, bake, one-pan, southwest