Southwest Chicken and Rice Bake with Avocado Cream Sauce

Introduction

If you love casseroles packed with bold flavors and easy preparation, this Southwest Chicken and Rice Bake with Avocado Cream Sauce is the perfect recipe for you! This hearty, satisfying dish combines juicy, seasoned chicken with fluffy rice, black beans, corn, and vibrant peppers, all smothered in a zesty blend of southwest spices. The best part? It’s topped off with a creamy, cooling avocado sauce that perfectly balances the spiciness of the dish. This one-pan wonder is ideal for busy weeknights, potlucks, or whenever you crave a comforting and flavorful meal.

Ingredients

For the Chicken and Rice Bake:

  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 cup long-grain white rice (uncooked)
  • 2 cups chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, finely chopped
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 lime, juiced
  • Fresh cilantro for garnish

For the Avocado Cream Sauce:

  • 2 ripe avocados
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • Fresh cilantro (optional)

Preparation

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or olive oil.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced bell peppers. Sauté for 5-6 minutes until the vegetables are soft and fragrant.

Step 3: Season the Mixture

Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the skillet. Stir well to coat the vegetables in the spices.

Step 4: Combine Ingredients

In the greased baking dish, mix together the sautéed vegetables, uncooked rice, black beans, corn, diced tomatoes with green chilies, shredded chicken, and chicken broth. Stir to combine all ingredients evenly.

Step 5: Bake the Casserole

Cover the baking dish tightly with aluminum foil and bake for 40-45 minutes, or until the rice is fully cooked and tender. Remove the foil, sprinkle the shredded cheddar and Monterey Jack cheese over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.

Step 6: Make the Avocado Cream Sauce

While the casserole is baking, prepare the avocado cream sauce. In a blender or food processor, combine the avocados, sour cream, minced garlic, lime juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Step 7: Serve and Garnish

Remove the casserole from the oven. Let it rest for 5-10 minutes before serving. Drizzle the avocado cream sauce over the top and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.

Cooking Notes

  • For a quicker prep, use pre-cooked rotisserie chicken or leftover cooked chicken.
  • You can substitute brown rice for white rice, but the baking time will increase by about 10-15 minutes.
  • If you like extra spice, add a diced jalapeño to the vegetable mix or a dash of hot sauce.
  • The avocado cream sauce can be made ahead of time and stored in the fridge for up to 2 days.

Serving Suggestions

This Southwest Chicken and Rice Bake pairs well with:

  • A simple green salad with a lime vinaigrette
  • Freshly baked cornbread or tortilla chips
  • Steamed vegetables or a side of sautéed zucchini

For a complete meal, serve with an ice-cold glass of iced tea or a refreshing margarita!

Tips

  • To make this dish vegetarian, omit the chicken and add an extra can of black beans or chickpeas.
  • Use freshly grated cheese for the best melting quality.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Prep Time:

  • Prep Time: 20 minutes
  • Cooking Time: 55 minutes
  • Total Time: 1 hour 15 minutes

Nutritional Information (Per Serving):

  • Calories: 420
  • Protein: 23 grams
  • Carbohydrates: 45 grams
  • Fat: 18 grams
  • Sodium: 750 mg
  • Fiber: 8 grams
  • Sugar: 5 grams

Conclusion

This Southwest Chicken and Rice Bake with Avocado Cream Sauce is a crowd-pleasing dish that’s packed with flavor and easy to prepare. The combination of tender chicken, spiced rice, and creamy avocado sauce makes it a delightful choice for family dinners or gatherings. It’s the perfect way to bring the taste of the Southwest to your table in a single dish!

Print
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Southwest Chicken and Rice Bake with Avocado Cream Sauce


  • Author: Imili Johnson
  • Total Time: 1 hour 15 minutes

Ingredients

Scale

For the Chicken and Rice Bake:

  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 cup long-grain white rice (uncooked)
  • 2 cups chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, finely chopped
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 lime, juiced
  • Fresh cilantro for garnish

For the Avocado Cream Sauce:

  • 2 ripe avocados
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • Fresh cilantro (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or olive oil.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced bell peppers. Sauté for 5-6 minutes until the vegetables are soft and fragrant.

Step 3: Season the Mixture

Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the skillet. Stir well to coat the vegetables in the spices.

Step 4: Combine Ingredients

In the greased baking dish, mix together the sautéed vegetables, uncooked rice, black beans, corn, diced tomatoes with green chilies, shredded chicken, and chicken broth. Stir to combine all ingredients evenly.

Step 5: Bake the Casserole

Cover the baking dish tightly with aluminum foil and bake for 40-45 minutes, or until the rice is fully cooked and tender. Remove the foil, sprinkle the shredded cheddar and Monterey Jack cheese over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.

Step 6: Make the Avocado Cream Sauce

While the casserole is baking, prepare the avocado cream sauce. In a blender or food processor, combine the avocados, sour cream, minced garlic, lime juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Step 7: Serve and Garnish

Remove the casserole from the oven. Let it rest for 5-10 minutes before serving. Drizzle the avocado cream sauce over the top and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes

Nutrition

  • Calories: 420
  • Sodium: 750mg
  • Protein: 23g