Best Southwest Chicken And Rice Recipes

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE

Steps:

• Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
• Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES

Steps:

• Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
• Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
• Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
• **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SOUTHWEST CHICKEN BEAN AND RICE CASSEROLE

Steps:

• Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
• In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
• In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
• Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
• Bake at 350 for 20-25 minutes.

SOUTHWEST CHICKEN AND RICE

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.

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
• While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
• While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
• Grease a 9x13-inch baking dish.
• Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
• Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
• Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
• Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

SOUTHWEST CHICKEN AND RICE SOUP

Steps:

• Heat soup as directed on label with water.
• Stir in salsa. Top each serving with 2 Tbsp. cheese.

SOUTHWEST CHICKEN TENDERS AND RICE

Steps:

• Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
• Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
• Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
• Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
• Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
• Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
• Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
• Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.

CROCK POT SOUTHWEST CHICKEN AND RICE

Steps:

• Place chicken in crock pot.
• Combine beans, red peppers, tomatoes, onion, salt and peppr. Pour over chicken.
• Cover and cook on High 2 to 3 hours or until chicken is no longer pink.
• Serve over rice.

PAN-SEARED CHICKEN WITH SOUTHWEST CORN AND BROWN & WILD RICE

Steps:

• Season chicken with parsley, salt and pepper. Heat 1 Tbsp. oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
• Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
• Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.

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

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 CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Mix everything together except the chicken and the muenster cheese.
• Pour into a greased 9x13" baking dish. Place chicken breasts on top.
• Bake, covered, for a hour and fifteen minutes.
• Uncover, and place 1/2 slice muenster cheese atop each piece of chicken.
• Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear.
• Let stand a few minutes before serving.

INSTANT POT SOUTHWEST CHICKEN AND BROWN RICE

Steps:

• Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
• Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture. Spread out the spices and mix some in with the liquid with spoon. (This doesn't have to be precise. Just get some in with the rice and some on the chicken.)
• Secure the lid and cook on HIGH PRESSURE for 24 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it's own).
• Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.
• Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

SMOKY SOUTHWEST CHICKEN AND WILD RICE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat; add onion and celery. Sauté, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes to blend flavors; stir in evaporated milk and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.
• Nutritional Information Per Serving: Calories 240; Total fat 12g; Saturated fat 4.5 g; Cholesterol 40mg; Sodium 046mg; Carbohydrate 17g; Fiber 2g; Protein 16g; Vitamin A 90%DV; Vitamin C 6% DV; Calcium 15%DV; Iron 6%DV *Daily Value.

SOUTHWEST CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 400 degrees
• Spray a 13x9 inch baking dish with cooking spray
• Combine all but the cheese
• Spread mixture evenly into the 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 CHEESY CHICKEN AND RICE SKILLET

Steps:

• Toss chicken with half the seasoning mix; place in large skillet sprayed with cooking spray. Add onions; cook on medium heat 6 to 8 min. or until chicken is no longer pink, stirring frequently. (Chicken will not be done.)
• Mix water and remaining seasoning mix. Add to chicken in skillet along with the rice; stir. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 15 min. or until water is absorbed and rice is tender.
• Add cream cheese spread, milk and beans; cook 2 to 3 min. or until cream cheese is completely melted and all ingredients are heated through, stirring frequently.
• Sprinkle with shredded cheese; cook, covered, 2 to 3 min. or until melted. Remove from heat.
• Top with remaining ingredients.

SPEEDY SOUTHWEST CHICKEN AND RICE SKILLET

Steps:

• 1. Spray a skillet with pan spray and cook chopped onion for a minute or two.
• 2. Add next 7 ingredients (up through water) and bring to boil. Lower heat and simmer for a few minutes.
• 3. Add rice and simmer until heated through. If it seems too dry, add a little more water.
• 4. Add salt and pepper to taste. Turn off heat and top with cilantro and cheese. Cover and let sit until cheese has melted.

SOUTHWEST CHICKEN THIGHS AND RICE

Steps:

• Mix chili powder, cumin, garlic, and salt. Apply and rub the mix to both sides of chicken thighs.
• Heat 1 1/2 tsp oil in pan over medium heat. Brown each side of chicken thighs approx. 3 min on each side. Remove from pan.
• Put the 1 1/2 tsp oil in pan over medium add onion and cook until soft, approx. 3 minutes. Add the cumin, garlic, rice, 2 T cilantro and cook for 2 minutes until rice is slightly browned.
• Add water and salt to pan and bring to a boil. Add the browned chicken and lower the heat. Cover and cook at a simmer until rice is done, about 20 minutes.
• Put sauce ingredients (last six ingredients) into a blender and process until smooth. If mixture is too thick add a little water.

SOUTHWEST CHICKEN AND RICE

Steps:

• boil chicken in large pot with blk pepper, cumin, chili pwd., cayenne, fajita seasonings. When chicken is done remove from pot and let cool. Cook brown rice according to package directions using chicken broth instead of water Heat EVOO over med. heat and sauté peppers, onion, corn, jalapeno and garlic until they are soft and no liquid in pan. Add seasonings to taste. Shred chicken and place in large mixing bowl. Mix in beans, veggies and rice and large can of enchilada sauce. 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.

SOUTHWEST CHICKEN AND RICE BOWLS

Steps:

• 1. Prepare the brown rice mix according to package directions; set aside.
• 2. Add half of the taco seasoning to a gallon-size zip-lock bag, add chicken and shake bag to chicken.
• 3. Heat olive oil in large skillet over medium heat. Add seasoned chicken, and cook for 3 or 4 minutes per side or until chicken is browned and cooked through. Transfer cooked chicken to a plate.
• 4. In the same skillet, add the three diced peppers, and sauté for about 5 minutes, or until tender. Add more olive oil, if needed to keep peppers from sticking to skillet.
• 5. Stir in the corn, black beans, tomatoes, and cilantro. Add the prepared rice, cooked chicken, and remaining taco seasoning. Stir until thoroughly combined. Let the mixture simmer for about 3 or 4 minutes, or just until it's all heated through, stirring occasionally (to prevent sticking).
• 6. To serve, spoon chicken/rice mixture into 4 Tostado bowls (or serving bowls from your cupboard). Top each with a bit of the cheese (if using). Then sprinkle green onions and cilantro on top of each serving. Divide the avocado slices among the servings, and serve immediately.