Southwestern Chicken and White Rice

Southwestern Chicken and White Rice

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Minute® Rice

“This one-dish Mexican-inspired meal with chicken, beans, corn, and rice is a quick and tasty choice on a busy weeknight.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Heat oil in large nonstick skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.
  2. Add beans, salsa corn and broth. Bring to boil.
  3. Stir in rice; cover. Remove from heat and let stand for 5 minutes.

Share It

Reviews (7)

Rate This Recipe


I got this recipe off the back of the box long ago and make it once or twice a month. Adjust the taco seasoning to your liking. I brown the chicken, sprinkled with the taco mix, in a bit of olive oil.I also add cilantro and use seasoned black and pinto beans (the plain ones make this dish bland), I simmer all in the pan with the chicken , then bake it as the recipe says. Serve with rice, chips, guacamole, salsa and sour cream!



Not bad at all! My husband and two sons had seconds, saying "mmm-mm" the whole time. My changes (hardly worth mentioning): added a bit of taco seasoning, added diced bell pepper to the chicken/onion, used long-cooking rice, and used black beans instead of kidney. I see this as a versatile dish, just waiting for my adjustments. My youngest (10 yrs, extremely finicky) told me, "The next time you want to serve Mexican food, make this". I think I'll use his suggestion.



If I based my review solely on my own interpretation, I would say this dish is "good". However, my 7 yr old son, who likes next to nothing, raved about this dinner. He rated it as a "favorite" surpassed only by ice cream. Hence, the 4+ rating. SO--my family liked this well enough to eat again. I served it alone but next time will add torilla chips or perhaps make it into wraps of some sort. I added taco seasoning, medium chili beans with sauce, black beans and omited the chicken broth. Next time I will use fiesta corn instead of regular frozen corn. We added sour cream and guacomole as desired. Not a bad meal. Easy to make. Easy to tweak to add pizzaz.

More Reviews

Similar Recipes


Amount Per Serving (4 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 68.3 g
  • 22%
  • Protein
  • 34.7 g
  • 69%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 867 mg
  • 35%

Based on a 2,000 calorie diet



previous recipe:


next recipe: