One Pan Southwest Chicken & Rice Bake
One Pan Southwest Chicken & Rice Bake
Equipment
- 1 9X13 Baking dish
- 1 Cutting board
- 1 Knife
- Tin foil
Ingredients
- 1 1/2 C Organic basmati rice
- 3 C Cooked chicken, I used pulled rotisserie chicken
- 2 Bell peppers, any color diced
- 1 small Yellow onion, diced
- 1 Jalapeno, seeded and diced* optional
- 2 tbsp Taco seasoning, low sodium
- 1 15oz Can cannellini white beans, rinsed and drained
- 12 oz Salsa verde (green salsa)
- 1 4oz Can diced green chiles
- 2 1/2 C Broth, I used chicken broth but you can also use vegetable
- Pinch Salt
Optional toppings
- Sliced avocado, dairy-free sour cream, cilantro, corn tortilla chips
Instructions
- Pre heat oven to 425F
- Wash and chop you veggies, Chop the chicken
- Add the ingredients to the pan in this order: rice, peppers, onions, jalapenos, green salsa, green chiles, white beans, chicken, taco seasoning and broth. Mix gently. We want the rice to stay on the bottom but want the chicken to be fully covered by the broth.
- Bake for about 35-45 minutes or until the rice has absorbed all the water and is completely cooked through. You can bake an addition 5-10 minutes uncovered if it's still looking soupy-all ovens and pans are different!
