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One Pan Southwest Chicken & Rice Bake

Course Main Course
Prep Time 15 minutes
Cook Time 50 minutes
Servings 6
Author Domenique Trupia

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!