Southwest Chicken and Rice Bake
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (4 oz chicken with 1 cup rice/beans/vegetables)
  • 2 cups quick brown rice or white
  • 2 cup water
  • 4 Tbsp taco seasoning
  • 3 (8 oz) boneless, skinless chicken breasts
  • ⅔ cup salsa
  • 1 cup shredded cheddar cheese
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 (15 oz) can no salt added black beans, drained and rinsed
  • 1 Tbsp olive oil
  • 1 lime, halved
  1. Preheat oven to 425 degrees F.
  2. Combine the rice and water in a 9x13-inch baking dish. Sprinkle with half of the taco seasoning.
  3. Cut chicken breasts in half width-wise to create two thinner breasts and place on top of the rice. Sprinkle with remaining taco seasoning.
  4. Top chicken with salsa and cheese. Add the veggies and beans on the top and sides of the chicken. Drizzle with olive oil and top with foil.
  5. Bake for 1 hour, or until chicken is cooked through. Remove from oven and carefully open up the foils. Broil for 3 to 4 minutes or until vegetables begin to char. Squeeze fresh lime juice over the top and serve hot.
Recipe heavily adapted from Gimme Delicious
Nutrition Information
Serving size: 4 oz chicken with 1 cup rice/beans/vegetables Calories: 413 Fat: 12.8 Carbohydrates: 44.5 Sugar: 3.3 Sodium: 618 Fiber: 7.2 Protein: 33.5 Cholesterol: 75
Recipe by Prevention RD at