Southwest Chicken & Rice Bake

Staying with Cinco de Mayo this week, we are sharing a new favorite, our southwest spicy cheesy casserole! It’s so good, it’s like going to an authentic Mexican restaurant and getting a big ol’ bowl of all your favorite things!

Southwest Chicken & Rice Bake



Prep time


Cooking time




  • 1.5 cups brown rice uncooked (white or brown will work)

  • 2 cups chicken broth

  • 1/2 yellow onion diced

  • 15 oz. canned sweet corn drained and rinsed

  • 15 oz. canned black beans drained and rinsed

  • 1 lb. raw boneless skinless chicken breasts cut into bite size pieces

  • 16 oz. jar salsa (choose your favorite!)

  • 1/4 cup chopped fresh cilantro

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 2 teaspoons garlic powder

  • 1/2 cup Colby Jack cheese


  • Preheat oven to 375°F and spray your favorite large casserole dish with Pam cooking spray.
  • Add all of your ingredients EXCEPT the cheese to the casserole dish. Mix together to make sure everything is in the liquid.
  • Cover with aluminum foil and cook for one hour.
  • Uncover and top with shredded cheese. Return to oven, uncovered, and bake for about 5-10 minutes, until cheese is melted and beautiful.
  • Remove from oven and let dish sit for 10 to 15 minutes before serving. It may appear a tad liquid-y but it will settle.
  • Top with cheese, green onions, jalapenos, sour cream… anything you’d like or nothing at all. It’s delicious just as it is!

Recipe Video

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