One Pot Southwest Chicken and Rice That’s Better Than ACP
This simple one pot Southwest Chicken and Rice can be made start to finish in forty minutes. Rotisserie chicken, enchilada sauce, Rotel tomatoes and taco seasoning form the Tex-Mex flavors in this delicious weeknight dinner. Take restaurant ACP to the next level with this quick and easy chicken and rice casserole.
Equipment
Ingredients
- 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 (10 ounce bag of frozen)
- 2 cups pepper jack cheese (grated, 8 ounces)
- green onions (optional)
- Cilantro (optional)
Instructions
- Preheat the oven to 350º.
- Cook rice per package instructions using chicken broth instead of water. If you have an oven proof pan with a lid you can use it to make the rice.
- Once the rice has cooked, add it to a large bowl and add chicken and corn and stir to combine. and combine.
- Add the tomatoes, enchilada sauce and taco seasoning and stir to combine. Pour it into a casserole dish and top with cheese.
- Bake for 15 minutes until the cheese has melted. Remove and top with green onions and cilantro.
Barbara's Notes + Tips
- This is even better with a little queso drizzled over the top.
- Add some red or green pepper for even more flavor.
- You can use cheddar or pepper jack cheese or any combination.
- Rice generally takes 30 minutes to cook, so plan accordingly.
- If you don't have chicken broth, you can use water.
Nutrition
Serving: 1serving | 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
