Southwest Chicken Bean and Rice Casserole
Packed with bold Tex-Mex flavors and wholesome ingredients, this Southwest Chicken Bean and Rice Casserole is the ultimate one-dish dinner. Juicy seared chicken breasts are nestled on a bed of tender white rice, hearty black beans, sweet corn, and zesty diced tomatoes with green chiles, all infused with aromatic spices like chili powder, cumin, and paprika. Topped with a generous layer of melty Mexican blend cheese and garnished with fresh cilantro, this casserole is a melting pot of savory and vibrant flavors. Perfect for weeknight meals or casual gatherings, it’s easy to prepare, requiring just 15 minutes of prep time before baking to perfection. Serve it with lime wedges for a tangy twist and watch it become a family favorite. This comforting, protein-packed casserole is a must-try for lovers of easy, flavorful Southwest-inspired recipes!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice
- 2 cups chicken broth
- 1 can black beans
- 1 cup corn kernels
- 1 can diced tomatoes with green chiles
- 1.5 cups shredded Mexican blend cheese
- 2 tablespoons cilantro
- 4 pieces lime wedges
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes on each side until lightly browned (it doesn't need to be fully cooked). Remove and set aside.
In a 9x13-inch casserole dish, add the uncooked rice and spread it evenly across the bottom.
Pour in the chicken broth, ensuring the rice is fully submerged.
Drain and rinse the black beans, then add them to the casserole dish along with the corn and diced tomatoes with green chiles (do not drain the tomatoes). Stir gently to combine.
Place the seared chicken breasts on top of the rice and bean mixture.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and sprinkle the shredded Mexican blend cheese evenly over the top of the casserole.
Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Garnish the casserole with chopped cilantro before serving.
Serve hot with lime wedges on the side for an optional fresh squeeze of citrus.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 7542 mg | 328% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 22.4 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1577 mg | 121% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2395 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
