Looking for a comforting, flavorful meal that comes together in one dish? This Southwestern Rice and Chicken Casserole is packed with vibrant ingredients and spices that will transport your taste buds straight to the Southwest. It's an easy, hearty dish perfect for any weeknight dinner.
The star of our dish, boneless skinless chicken breasts, provides lean protein and absorbs the southwestern spices beautifully. The long-grain white rice acts as the hearty base that soaks up all the delicious flavors. Black beans add a creamy texture and extra protein, while corn kernels give a touch of sweetness. The red and green bell peppers bring vibrant color and a slight crunch, complemented by the savory notes of onion. Chicken broth is the magic liquid that cooks the rice to fluffy perfection. A touch of shredded cheddar cheese melts over the top for that gooey goodness everyone loves. Adding salsa introduces a zesty, tangy kick, while spices like cumin, chili powder, and garlic powder bring the dish to life. Lastly, fresh cilantro and lime wedges are the finishing touches, adding freshness and a burst of citrus.
This casserole pairs beautifully with a fresh green salad or a side of roasted vegetables. You can also serve it with warm tortillas or cornbread to soak up all the delicious flavors. For a bit of creaminess, a dollop of sour cream on top never goes amiss.
Start by preheating your oven to 375°F (190°C). You'll want a nice, hot oven to bring everything together perfectly. Heat up a tablespoon of olive oil in a large skillet over medium heat. Once it’s shimmering, toss in your chopped onion and diced bell peppers. Let them sauté until they're soft and fragrant — this usually takes about five minutes.
Next, stir in the cumin, chili powder, and garlic powder. Let them cook with the vegetables for another minute or two. The spices will start to release their aromas, and that's when you know they're ready. Push the veggies to the side of the skillet and lay the chicken breasts flat, letting them sear until they're browned on both sides, about four to five minutes each side. You don’t need them cooked through — they’ll finish cooking in the oven. Remove the skillet from the heat.
In a large mixing bowl, combine the rice, black beans, corn, salsa, and chicken broth. Give it a good stir to ensure everything is evenly mixed. Transfer this mixture to a greased 9x13 inch baking dish, spreading it out in an even layer.
Place the seared chicken breasts on top of the rice mixture. Cover the dish with aluminum foil to keep everything moist, and pop it in your preheated oven. Let it bake for 40 minutes.
After 40 minutes, carefully remove the foil and sprinkle the shredded cheddar cheese over the top. Return the dish to the oven, uncovered, for an additional 10 minutes. This will melt the cheese to a bubbly, golden perfection.
Once done, take the casserole out of the oven and let it rest for a few minutes. This helps the flavors settle and makes it easier to serve. Garnish with fresh cilantro and lime wedges right before serving.
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