Southwest Chicken And Rice Recipe

Name: Southwest Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 C dry brown rice; 2 1/2 C chicken stock; 3 boneless skinless chicken breasts; 1 red pepper, diced; 1 yellow pepper, diced; 1/2 sweet onion, chpd; 1 can Mexican style corn, drained; 1 jalapeno, diced; 3 cloves garlic, minced; extra virgin olive oil; blk pepper; cumin; chili peper; cayenne pepper; fajita seasonings; 1 can black beans, rinsed and drained; 1 can pinto beans, rinsed and drained; 1 large can plus 1 small can green enchilada sauce; 1 bag shredded mixed Mexican cheese; Sour cream or salsa for topping

Servings: persons

2 C dry brown rice
2 1/2 C chicken stock
3 boneless skinless chicken breasts
1 red pepper, diced
1 yellow pepper, diced
1/2 sweet onion, chpd
1 can Mexican style corn, drained
1 jalapeno, diced
3 cloves garlic, minced
extra virgin olive oil
blk pepper
cumin
chili peper
cayenne pepper
fajita seasonings
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 large can plus 1 small can green enchilada sauce
1 bag shredded mixed Mexican cheese
Sour cream or salsa for topping

1
boil chicken in large pot with blk pepper, cumin, chili pwd., cayenne, fajita seasonings. When chicken is done remove from pot and let cool.
2
Cook brown rice according to package directions using chicken broth instead of water
3
Heat EVOO over med. heat and saute peppers, onion, corn, jalapeno and garlic until they are soft and no liquid in pan. Add seasonings to taste.
4
Shred chicken and place in large mixing bowl. Mix in beans, veggies and rice and large can of enchilada sauce.
5
Transfer all to 9 x 13 greased glass casserole dish. Add small can of enchilada sauce. Cover with cheese. Bake at 400 degrees for 20 min until bubbly.Remove from oven and let stand 10 min. before serving. Top with sour cream or salsa.

1273

kcal

Calories

Fat

166

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 C dry brown rice, 2 1/2 C chicken stock, 3 boneless skinless chicken breasts, 1 red pepper, diced, and more.

Yes, Southwest Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwest Chicken And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions