Southwest Chicken Rice Bake
A flavorful Southwest chicken rice bake combining tender chicken, seasoned rice, and melted cheese, perfect for a hearty group meal with vibrant Tex-Mex flavors.
Ingredients
- 1 1/2 lb boneless chicken breasts ⓘ
- 4 Tbsp oil ⓘ
- 1 jumbo sweet pepper, diced ⓘ
- 1 medium onion, diced ⓘ
- 1/4 tsp minced garlic ⓘ
- 1/2 tsp cinnamon ⓘ
- 1/2 tsp cumin
- 4 Tbsp chili powder ⓘ
- 3 Tbsp chicken bouillon granules ⓘ
- 2 c long grain rice ⓘ
- 32 oz diced tomatoes ⓘ
- 8 oz salsa ⓘ
- 2 c shredded Cheddar cheese
- sour cream (optional) ⓘ
- black olives (optional) ⓘ
Instructions
- Cut the chicken breasts into cubes.
- Brown the chicken in oil in a large skillet, then remove.
- In the same skillet, brown the diced sweet pepper and onion until tender.
- Add garlic, cumin, cinnamon, chili powder, chicken bouillon granules, diced tomatoes, and rice to the skillet.
- Bring to a boil, then reduce heat and boil for 5 minutes.
- Transfer the mixture into a 13 x 9-inch casserole dish.
- Top with the browned chicken pieces.
- Cover and bake at 350°F (175°C) for 35 minutes.
- Uncover, spread salsa evenly over the top, and sprinkle with shredded Cheddar cheese.
- Bake uncovered for an additional 5 minutes until cheese melts.
- Serve with sour cream and sliced black olives if desired.
Tips & Substitutions
For a quicker prep, use pre-cooked rotisserie chicken instead of raw chicken breasts. You can substitute brown rice for long grain rice for added nutrition, but adjust cooking times accordingly. If you prefer a spicier dish, add diced jalapeños or use a hotter salsa. This recipe can be easily customized with your favorite vegetables or beans for a vegetarian version.
Serving Suggestions
This Southwest Chicken Rice Bake pairs beautifully with sour cream and sliced black olives on top. Serve alongside a fresh green salad or tortilla chips for added crunch. For a more complete meal, consider pairing it with a side of Mexican rice or refried beans. It’s also great for meal prep or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in an oven at 350°F (175°C) until heated through. If the dish appears dry, add a splash of chicken broth or water before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Southwest Chicken Rice Bake contains roughly 1982 calories, with 21g protein, 166g carbohydrates, and 141g fat. It is an excellent source of iron (87% of the Daily Value), protein (43% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 912mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you'll need to increase the cooking time. Brown rice usually requires about 40-45 minutes to cook. Make sure to adjust the liquid accordingly, as brown rice absorbs more moisture than white rice.
Can I make this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and store it in the refrigerator. When ready to bake, simply pop it in the oven, adding an extra 10-15 minutes to the cooking time to ensure it heats through properly.
What can I substitute for chicken bouillon granules?
If you prefer not to use chicken bouillon granules, you can substitute with low-sodium chicken broth or stock. Use about 4 cups of broth instead of water in the recipe, and adjust the seasoning to taste, as broth can be saltier than bouillon.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).