Chicken and Rice Bake..With a Southwestern Flare.

Southwestern Chicken and Rice back is such an easy meal to put together. I like to make this dinner pretty plain (since my hubby can be really picky). I think black beans would work well with this recipe and you would probably be able to omit the tomato sauce with a can of diced tomatoes. We make this dinner often and it never disappoints.

Southwestern Chicken and Rice Bake

  • 2 cups cooked rice
  • 1 1/2 cups diced cooked chicken
  • 1 can corn, drained
  • 1 can tomato sauce
  • 1 can black beans, drained and rinsed
  • 2 teaspoons dried cilantro leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried leaf oregano
  • 1 tablespoon chili powder
  • Cayenne Pepper to taste (If I don’t have any on me, I use 1/4 cup Franks Red Hot Sauce).
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup Cheddar cheese, optional

In a large bowl, combine cooked rice, chicken, corn, black beans, tomato sauce, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Set aside.

In a large saucepan, melt butter over medium heat. Whisk in flour until blended and it begins to bubble. Slowly stir in the milk, chicken broth, salt, and pepper.

While stirring constantly cook until it’s thickened. Pour into the rice mixture. **If you are using Franks Red Hot Sauce, this is where I add it.

Pour into a sprayed 9×13 casserole dish, bake at 350° for 25 to 30 minutes, or until bubbly. Add cheese and bake for another 8 minutes or until melted.

 

Recipe adapted from Epicurious.

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Randa Derkson

I believe that the kitchen is the heart of the home. Whether it’s discussing your day, sharing the highlights of your trip, or just having quality time with a loved one; lives are brought together at the kitchen table.

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