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Southwestern Chicken and Rice Bake
Southwestern Chicken and Rice Bake

Southwestern Chicken and Rice Bake

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups cooked rice
1 1/2 cups diced cooked chicken
1 can (15 oz) black beans, drained, rinsed
1 can (11-15 oz) Mexican-style corn, drained
1 can (14.5 oz) diced tomatoes, slightly drained
1 tsp dried cilantro leaves (or 1 Tbsp. fresh chopped cilantro)
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried leaf oregano
1 Tbsp chili powder
1/4-1/2 tsp ground red or chipotle pepper, to taste
4 Tbsp butter
4 Tbsp flour
1 cup milk
1/2 cup chicken broth
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1/2-1 cup cheddar or Monterey Jack cheese, optional
Sour cream, chopped green onion and tomato, if desired
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Let's Make It
In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.
In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt & pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt/pepper as needed.
Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray.
Bake at 350°F for 25-30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5-8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
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