Featured Recipe

Southwestern Chicken Bake

Name: Southwestern Chicken Bake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1 cup long grain white rice; 1 15-ounce can pinto beans drained and rinsed; 1 cup frozen diced bell peppers thawed slightly; 1 cup corn kernels fresh or frozen; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried oregano; 1 ½ pounds chicken tenders or strips; 1 ½ cups chicken broth; Salt and black pepper to taste; Avocado slices for topping; Sour cream for topping; Mexican cheese blend for topping

By Kate

Created on 01 February 2026

Bake chicken strips layered under a spicy vegetable and rice mix. Use a blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, and dried oregano to season. Swap black beans for pinto beans for creamier texture and corn for diced bell peppers for freshness. The rice cooks in steam trapped by tight foil wrap. Visual cues like bubbling liquid around edges and tender chicken signal doneness. Fluff the rice halfway for better texture. Top with avocado slices, sour cream, and cheese as a cool contrast.

Prep: 20 min

Cook: 55 min

Total: 75 min

Serves: 6 servings

chicken baking casserole Southwestern

Introduction

Strong flavors hit first with chili powder and cumin, but layering spices is what builds depth. Cooking chicken under the rice mix traps moisture; no drying out here. The trick lies in tight foil wrapping—acts like a booster for heat and moisture retention. Glancing at bubbling liquid at pan edges tells you rice is cooking through, not burning or drying. Fluffing mid-cook stops rice from clumping into a starchy wreck. Swapping black beans for pinto adds a creamier mouthfeel, while bell peppers bring a fresh snap versus corn’s sweetness. Chicken needs to be near baking surface to ensure proper cooking—soft white flesh, not rubbery or pink. This dish is hands-off mostly, but eyes and nose catch the real timeline for doneness. Keep sour cream and avocado chilled; top just before serving to avoid mushy toppings. Cheese melt depends on residual heat, not extended oven time or it’ll burn and separate.

Ingredients

1 cup long grain white rice

1 15-ounce can pinto beans drained and rinsed

1 cup frozen diced bell peppers thawed slightly

1 cup corn kernels fresh or frozen

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

1 ½ pounds chicken tenders or strips

1 ½ cups chicken broth

Salt and black pepper to taste

Avocado slices for topping

Sour cream for topping

Mexican cheese blend for topping

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About the ingredients

Rice choice matters—long grain white rice holds up better in steam than short grain which can turn gummy. Pinto beans here replace black beans for cream and mild flavor instead of earthiness. Fresh bell peppers instead of corn add color and a bit more crunch after cooking but frozen works fine if thawed. Chicken tenders cook faster and evenly; breast cut into strips works but keep uniform size so spots don’t dry out. Spice blends layered carefully—paprika smoked adds complexity, replacement for original chili powder. Chicken broth hydrates rice and boosts savoriness; water is backup but won’t be as rich. Salt carefully—over salting is easy when combining broth plus canned beans. Cooking spray or neutral oil on pan stops sticking and lets chicken stay moist on bottom without burning. Avocado, sour cream, cheese at end create textural layers and temperature contrasts. Sub veggies seasonally for variety—zucchini or tomatoes would also work.

Method

Preheat oven to 345°F. Spray a 9×13 baking pan lightly with cooking spray; ensures no sticking and easier cleanup.

Combine all spices in a small bowl: chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano. Mix well so flavors evenly distribute.

In a large bowl toss rice, pinto beans, corn, and diced bell peppers. Salt and pepper now, but go light—broth often salty. Add spice mix. Stir thoroughly to coat everything with seasoning. The spices cling better when mixed dry first.

Lay chicken strips in one even layer on bottom of pan. This placement right against pan ensures meat cooks thoroughly—no half-done chicken. Pour rice-vegetable-spice mix evenly over chicken. Don’t press down; loose layers let steam circulate.

Pour chicken broth gently over filling. Liquid should just barely cover rice, so no soggy mess later.

Cover pan tightly with heavy-duty foil; seal edges well. Makes a mini-steamer. Hold in moisture for fluffy rice and tender chicken.

Bake for about 55 minutes. Look for bubbling broth at edge and chicken turning opaque through foil. Smell will shift from dry spices to cooked savory bird and sweet corn.

Take pan out, carefully remove foil (watch hot steam). Fluff rice gently with a fork, separating grains. This step is critical—no mushy clumps. Reseal with foil and bake 5-10 more minutes to dry surface slightly and finish cooking chicken.

Remove from oven. Let rest 5 minutes uncovered; juices settle. Serve topped with creamy sour cream, sliced avocado, and shredded Mexican cheese. Melts slightly from residual heat—balance of cool and warm.

If pressed for time or no oven, cook chicken and rice mix in a large skillet covered on stovetop over low heat, stirring halfway through. Keep lid tight to trap steam.

Technique Tips

Preheat temperature slightly lower than original to avoid overbrowning. Chicken at bottom means no guesswork—direct heat contact cooks uniformly without drying. Mixing spices separately ensures even distribution. Layering chicken first prevents dried out or tough meat. Covering tightly made to trap steam; foil seal essential. Opening at mid-cook for fluffing rice breaks crusting and prevents clumps. Timing flexible—rely on bubbling broth at edges and tender chicken color cue. Resting keeps juices locked in. Avoid stirring during cook; breaks rice grain integrity. Garnishes added after baking keep fresh textures and cool contrast with warm fluffy rice and tender chicken. Stove top adaptation possible for no oven scenarios but watch liquid levels closely. Foil tenting afterwards melts cheese slowly without scorching cheese proteins or drying out chicken.

Chef's Notes

💡 Use long grain white rice for steam cooking. Prevents gumminess. Brown rice? Adjust cook time; longer. Rinsing rice helps too. Keeps it fluffy.
💡 Layering matters—spread chicken on pan bottom. Ensures it cooks through without drying out. Thin strips cook best. Uniform pieces vital.
💡 Watch for signs: bubbling edges mean moisture locked, rice cooking. Don’t skip fluffing halfway. Fresh texture; rice clumps are a mess.
💡 Toppings added last; don’t heat avocado or sour cream—mighty bitter. Shredded cheese melds nicely, but watch that residual heat. Avoid burning.
💡 Had too much liquid? Let steam escape slightly when fluffing. Baking longer could help, but check rice moisture level. Broth balance key here.