Southwest Chicken and Rice Casserole with Black Beans, Corn, and Salsa

Southwest Chicken and Rice Casserole is a delicious, hearty dish inspired by the flavors of the Southwest. This casserole combines tender chicken, seasoned rice, black beans, corn, and salsa, creating a delightful blend of spicy, savory, and satisfying flavors. It’s an all-in-one meal perfect for weeknights, bringing vibrant flavors with minimal effort. It’s also versatile, as you can adjust the spice level and add extra ingredients like cheese, jalapeños, or bell peppers for an extra kick. Let’s dive into this easy, flavorful casserole that’s sure to become a family favorite.


Ingredients

  • 2 cups cooked chicken, shredded or cubed
  • 1 cup long-grain white or brown rice, uncooked
  • 1 cup salsa (mild, medium, or hot based on preference)
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen or canned corn, drained if canned
  • 1 ½ cups chicken broth
  • 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or pepper jack)
  • 1 medium bell pepper (red or green), diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Optional: sliced jalapeños, extra cheese, sour cream, or guacamole for serving

Preparation

Step 1: Prepare the Oven and Dish

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish lightly with oil or cooking spray.

Step 2: Sauté Aromatics

  1. In a medium skillet over medium heat, add a drizzle of oil and sauté the chopped onions until they become translucent (about 3–4 minutes).
  2. Add the minced garlic, diced bell pepper, ground cumin, chili powder, and smoked paprika. Stir and cook for another 1–2 minutes until fragrant.

Step 3: Assemble the Casserole

  1. In a large mixing bowl, combine the uncooked rice, shredded or cubed chicken, black beans, corn, and sautéed onion mixture.
  2. Pour in the salsa and chicken broth. Mix well to ensure all ingredients are evenly distributed.
  3. Add salt and pepper to taste.

Step 4: Transfer to the Baking Dish

  1. Pour the entire mixture into the prepared baking dish and spread it out evenly.
  2. Cover the dish tightly with aluminum foil to keep in moisture as it cooks.

Step 5: Bake the Casserole

  1. Place the covered casserole in the preheated oven and bake for 45 minutes to 1 hour, or until the rice is tender and has absorbed the liquid.
  2. Check after 45 minutes by carefully lifting the foil. If the rice needs more time, re-cover and continue baking.

Step 6: Add the Cheese

  1. Once the rice is fully cooked, remove the foil and sprinkle the shredded cheese on top of the casserole.
  2. Return the dish to the oven, uncovered, for another 5–10 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

  1. Remove the casserole from the oven and let it sit for about 5 minutes.
  2. Garnish with freshly chopped cilantro, and, if desired, add sliced jalapeños, sour cream, or guacamole on top.
  3. Serve hot and enjoy!

Cooking Notes

  • Rice Type: If using brown rice, extend the baking time by 10–15 minutes, as brown rice takes longer to cook than white rice.
  • Spice Level: For a milder version, use mild salsa and reduce the chili powder. To add heat, add a pinch of cayenne pepper or use a spicier salsa.
  • Chicken Options: Rotisserie chicken works wonderfully for this recipe, as it’s already cooked and adds great flavor. You can also cook chicken breasts separately and shred them.
  • Vegetarian Option: Omit the chicken and replace the chicken broth with vegetable broth for a vegetarian version.

Serving Suggestions

This Southwest Chicken and Rice Casserole pairs well with a variety of toppings and side dishes. Here are some ideas:

  • Toppings: Serve with fresh avocado slices, diced tomatoes, sour cream, or an extra drizzle of salsa.
  • Side Dishes: Pair with a side of tortilla chips and guacamole, a light mixed green salad, or roasted vegetables.

Tips

  1. Prep Ahead: You can prepare the entire casserole up to a day in advance. Just cover it tightly and refrigerate. When ready to bake, add an extra 10 minutes to the baking time.
  2. Cheese Variation: Feel free to experiment with different cheeses. Pepper jack or Monterey Jack add a great flavor. A sprinkle of crumbled queso fresco on top can also add an authentic Mexican touch.
  3. Extra Creaminess: If you prefer a creamier casserole, stir in ½ cup of sour cream or cream cheese before baking.
  4. Make it a Burrito Filling: Leftovers make excellent filling for burritos! Simply add to a large tortilla with extra cheese, roll it up, and heat in a skillet.

Prep Time:

  • 15 minutes

Cooking Time:

  • 50–60 minutes

Total Time:

  • 1 hour 15 minutes

Nutritional Information (Per Serving, approximate)

  • Calories: 400
  • Protein: 22g
  • Sodium: 680mg

Conclusion

This Southwest Chicken and Rice Casserole with Black Beans, Corn, and Salsa is a hearty, flavorful dish that combines the warmth and spice of the Southwest in a single baking dish. Perfect for weeknight meals or a casual gathering, it’s an easy dish to prepare, and the leftovers are just as delicious. With the protein-rich chicken, fiber-packed black beans, and a burst of corn and salsa, this dish is both nutritious and satisfying. Serve with your favorite toppings for a comforting, well-rounded meal.

 

Print
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Southwest Chicken and Rice Casserole with Black Beans, Corn, and Salsa


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

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup long-grain white or brown rice, uncooked
  • 1 cup salsa (mild, medium, or hot based on preference)
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen or canned corn, drained if canned
  • 1 ½ cups chicken broth
  • 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or pepper jack)
  • 1 medium bell pepper (red or green), diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Optional: sliced jalapeños, extra cheese, sour cream, or guacamole for serving

Instructions

Step 1: Prepare the Oven and Dish

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish lightly with oil or cooking spray.

Step 2: Sauté Aromatics

  1. In a medium skillet over medium heat, add a drizzle of oil and sauté the chopped onions until they become translucent (about 3–4 minutes).
  2. Add the minced garlic, diced bell pepper, ground cumin, chili powder, and smoked paprika. Stir and cook for another 1–2 minutes until fragrant.

Step 3: Assemble the Casserole

  1. In a large mixing bowl, combine the uncooked rice, shredded or cubed chicken, black beans, corn, and sautéed onion mixture.
  2. Pour in the salsa and chicken broth. Mix well to ensure all ingredients are evenly distributed.
  3. Add salt and pepper to taste.

Step 4: Transfer to the Baking Dish

  1. Pour the entire mixture into the prepared baking dish and spread it out evenly.
  2. Cover the dish tightly with aluminum foil to keep in moisture as it cooks.

Step 5: Bake the Casserole

  1. Place the covered casserole in the preheated oven and bake for 45 minutes to 1 hour, or until the rice is tender and has absorbed the liquid.
  2. Check after 45 minutes by carefully lifting the foil. If the rice needs more time, re-cover and continue baking.

Step 6: Add the Cheese

  1. Once the rice is fully cooked, remove the foil and sprinkle the shredded cheese on top of the casserole.
  2. Return the dish to the oven, uncovered, for another 5–10 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

  1. Remove the casserole from the oven and let it sit for about 5 minutes.
  2. Garnish with freshly chopped cilantro, and, if desired, add sliced jalapeños, sour cream, or guacamole on top.
  3. Serve hot and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 50–60 minutes

Nutrition

  • Calories: 400
  • Sodium: 680mg
  • Protein: 22g

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