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A spoonful of southwest chicken and rice
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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.
Prep Time20 mins
Cook Time15 mins
Course: entree
Cuisine: Tex-Mex
Keyword: chicken
Servings: 8
Calories: 319kcal


  • 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