Best Southwestern Rice Bake Recipes

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

Ingredients

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.

SOUTHWESTERN CHICKEN AND RICE BAKE

Southwestern Chicken and Rice Bake image

This is from southernfood.about.com. It's a great dish for using leftover chicken and rice, and it is VERY easy. Don't let the number of ingredients fool you - as a lot of them are spices. I used almond milk and whole wheat flour, but regular milk and all purpose flour can be used (respectively). You can also use less ground red pepper if you don't want it quite so hot.

Provided by replank

Categories One Dish Meal

Time 50m

Yield 1 dish, 8 serving(s)

Number Of Ingredients 18

Ingredients

2 cups cooked rice
1 1/2 cups cooked chicken, diced
1 (15 ounce) can black beans, drained and rinsed
1 (11 -15 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can diced tomatoes, slightly drained
1 teaspoon dried cilantro
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 tablespoon chili powder
1/2 teaspoon ground red pepper (optional. Use more or less, to taste)
4 tablespoons butter
4 tablespoons whole wheat flour
1 cup milk
1/2 cup chicken broth
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 cup cheddar cheese (optional)

Steps:

1. In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and red pepper. Stir to blend.
2. In a saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, salt, and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Add more spices, salt and/ or pepper if desired.
3. Spray a 2 to 2.5 quart casserole dish with nonstick cooking spray. Pour mixture into the dish. Bake at 350 degrees for 25 - 30 minutes, or until bubbly. If desired, sprinkle with the cheese 5-8 minutes before done.
4. If desired, serve with a dollop of sour cream, chopped green onions, and tomatoes.

Nutrition Facts : Calories 292.1, Fat 9.8, SaturatedFat 5, Cholesterol 39.2, Sodium 521.9, Carbohydrate 38.3, Fiber 5.9, Sugar 3.1, Protein 14.7