Southwest Chicken & Rice Bake with Corn and Peppers

Doesn’t the thought of a single dish, filled with vibrant southwest flavors and ready with minimal fuss, sound like the perfect answer to a busy day? This Southwest Chicken & Rice Bake with Corn and Peppers is exactly that kind of comforting, all-in-one meal. It brings together tender chicken, fluffy rice, sweet corn, and colorful bell peppers in a spiced tomato sauce that bakes up into something truly special. It’s the kind of hearty dinner that makes everyone at the table happy.

Top Reasons To Make It

You’ll love this recipe for so many reasons. It’s a one-pan wonder, meaning fewer dishes to wash after your meal is over. The ingredient list is simple and filled with pantry staples you might already have on hand. It’s incredibly forgiving, welcoming all sorts of substitutions based on what you have in the fridge. And honestly, it’s a total crowd-pleaser. The blend of textures and the rich, smoky-sweet flavor is a home run.

Ingredients

• 1 ½ cups long-grain white rice: the perfect base for absorbing all the delicious flavors.
• 1 (15 oz) can black beans, rinsed and drained: for plant-based protein and heartiness.
• 1 (15 oz) can corn, drained: adds a lovely sweetness and pop of color.
• 1 red bell pepper, diced: brings a sweet, vibrant crunch.
• 1 green bell pepper, diced: offers a slightly more peppery flavor and great color contrast.
• 1 small onion, diced: the aromatic foundation for our sauce.
• 2 cups chicken broth: provides the liquid for our rice to cook and adds savory depth.
• 1 (10 oz) can diced tomatoes with green chiles: gives that signature southwest kick and tang.
• 1 tablespoon chili powder: the main spice hero for that warm, smoky flavor.
• 1 teaspoon cumin: adds an earthy, warm note that complements the chili powder.
• 1 teaspoon garlic powder: for a quick and easy garlicky background flavor.
• ½ teaspoon smoked paprika: lends a subtle, smoky sweetness.
• 1 ½ lbs boneless, skinless chicken breasts: they’ll become so, so tender as they bake.
• 1 cup shredded Monterey Jack or cheddar cheese: for that irresistible melty, cheesy topping.
• Fresh cilantro, chopped: a bright, fresh garnish to finish it all off.

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. In the baking dish, combine the uncooked rice, black beans, corn, diced peppers, and onion. Give it a good stir to mix everything together.
3. In a separate bowl, whisk together the chicken broth, diced tomatoes with green chiles, chili powder, cumin, garlic powder, and smoked paprika.
4. Pour the saucy broth mixture evenly over the rice and veggie mixture in the baking dish. Give it another gentle stir to make sure the rice is submerged.
5. Nestle the chicken breasts right into the rice mixture. Season the top of the chicken generously with a little extra salt and pepper.
6. Cover the baking dish tightly with foil and bake for 45 minutes.
7. Carefully remove the foil. The rice should be tender and the chicken should be cooked through. If you have an instant-read thermometer, the chicken should read 165°F.
8. Sprinkle the shredded cheese over the entire bake. Return the dish to the oven, uncovered, for another 10-15 minutes, or until the cheese is beautifully melted and bubbly.
9. Let the casserole rest for about 5-10 minutes after taking it out of the oven. This helps the rice set up a bit. Then, garnish with fresh cilantro before serving.

Variations & Substitutions

This recipe is wonderfully adaptable. For a great healthy dinner idea, swap the white rice for brown rice; just add an extra ½ cup of broth and extend the covered baking time by about 15-20 minutes. You can easily turn this into one of the best shredded chicken recipes or rotisserie chicken recipes by using about 3 cups of pre-cooked, shredded chicken instead of raw breasts. Simply stir it in with the rice and veggies at the beginning and reduce the initial baking time to about 30 minutes. If you prefer a different protein, ground turkey works beautifully here. For a little more kick, add a diced jalapeño with the bell peppers. And if you don’t have a can of tomatoes with chiles, a can of regular diced tomatoes plus a 4 oz can of mild green chiles will do the trick.

Serving Ideas & Pairings

This bake is a complete meal all on its own. So good. But a simple side can really round it out. A crisp green salad with a lime vinaigrette cuts through the richness perfectly. Or, for a true comfort food night, a side of warm cornbread with a little honey butter is just divine. A dollop of cool sour cream, a few slices of avocado, or a sprinkle of green onion on top of each serving are all fantastic finishing touches.

Storage & Reheating

Leftovers store beautifully, making this a fantastic option for quick dinner ideas later in the week. Let the bake cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, the microwave is perfectly fine for a single portion—just sprinkle a few drops of water on top to keep the rice from drying out. For larger portions, reheat it in a covered dish in the oven at 350°F until warmed through, about 20 minutes. You can also freeze this dish for up to 3 months. Thaw overnight in the fridge before reheating.

Pro Tips For Success

• Don’t skip rinsing your rice! It removes excess starch and helps prevent the final dish from being gummy.
• Make sure your baking dish is deep enough. The rice will puff up as it cooks and you don’t want any bubble-overs in your oven.
• If you’re nervous about the chicken drying out, you can slice the breasts in half horizontally to create thinner cutlets. They’ll cook even more quickly and stay incredibly juicy.
• Honestly, let it rest. Those few minutes after it comes out of the oven allow the rice to fully absorb any remaining liquid and makes serving so much easier.
• For a fun twist, try topping it with crushed tortilla chips along with the cheese for the last 10 minutes of baking for a little crunch.

Frequently Asked Questions

• Can I make this with frozen chicken? I don’t recommend it. Frozen chicken will release a lot of water as it thaws and bakes, which can throw off the liquid ratio and leave you with soggy rice. For the best results, thaw your chicken completely first.
• Is this one of those healthy chicken recipes? Absolutely! It’s packed with lean protein, fiber from the beans and veggies, and whole grains from the rice. It’s a balanced and nourishing meal.
• My rice is still a little hard after baking, what should I do? No worries! This can happen if your baking dish is particularly crowded or your rice was extra thirsty. Just re-cover it with foil and pop it back in the oven for another 10-15 minutes, checking occasionally until the rice is tender.
• Can I prep this Southwest Chicken & Rice Bake ahead of time? You sure can. Assemble the entire casserole right up to the point of baking (including the raw chicken on top), cover it tightly, and keep it in the fridge for up to 24 hours. You may need to add a few extra minutes to the baking time since it will be going into the oven cold.