Southwest Chicken and Rice
This simple one pot Southwest Chicken and Rice can be made start to finish in forty minutes. Enchilada sauce, Rotel tomatoes and taco seasoning form the Tex-Mex flavors in this delicious weeknight recipe.
- 1 cup white rice
- 1 ½ cups chicken broth
- 10 ounces enchilada sauce
- 10 ounces rotel tomatoes and chilies drained
- 1 tablespoon taco seasoning
- 2 shredded chicken breasts about 2 cups
- 2 cups frozen or fresh corn
- 2 cups pepper jack cheese grated
- green onions optional
- Cilantro optional
Preheat oven to 350º.
Cook rice per package instructions using chicken broth instead of water. If you have an oven proof pan with a lid make the rice in it.
Once rice has cooked, add all ingredients except the cheese to the rice and combine. If not in an oven proof pan, place in one. Spread cheese on top.
Bake for 15 minutes. Remove and top with green onions and cilantro
This is even better with a little queso
Calories: 319kcal | Carbohydrates: 33g | Protein: 23g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 759mg | Potassium: 482mg | Fiber: 3g | Sugar: 6g | Vitamin A: 677IU | Vitamin C: 10mg | Calcium: 235mg | Iron: 2mg