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Southwest Chicken Bake with Brown Rice & Corn

  • High Fiber
  • Recipe Videos
  • Ready Rice
  • Quick & Easy
  • Nutritious Start
  • Chicken & Rice Dishes
  • Chicken
  • Brown
  • Bake
  • 15 - 30 MIN
  • Servings
  • Prep
    15–30 minutes
  • Fresh


About This Dish

Every ingredient in this flavorful Southwest recipe will make your mouth water: whole-grain brown rice, southwestern-style corn seasoned with poblano and red peppers, black beans…well, you get the idea!


  • 2 pouches UNCLE BEN’S® READY RICE® Whole Grain Brown
  • 1 15.25-ounce can Del Monte® Southwest Corn with Poblano & Red Peppers or Del Monte® Whole Kernel Corn, undrained
  • 1 15-ounce can black beans, rinsed and drained
  • 2-1/2 cups chopped cooked chicken (about two 6-ounce breasts)
  • 1 cup light or regular sour cream
  • Salt and black pepper, to taste
  • 3 ounces shredded Mexican cheese blend or Monterey Jack with peppers


Optional Toppings:

  • 1/3 cup chopped cilantro
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 lime, quartered


  1. Preheat oven to 350°F.
  2. Squeeze pouches to separate rice before opening. Combine rice, corn, beans, chicken and sour cream in a large bowl. Season with salt and pepper, if desired.
  3. Spoon into a 2-quart baking dish coated with non-stick cooking spray. Cover and bake 20 to 25 minutes or until heated through. Stir, top with cheese and bake, uncovered, 5 minutes or until cheese melts. Serve with lime wedge, topped with cilantro, tomato and avocado, if desired.


Amount per serving (6 total)

Calories: 400
Total Fat: 10g 15%
Saturated Fat: 6g 30%
Trans Fat: 0
Sodium: 540mg 23%
Carbohydrates: 44g 15%
Dietary Fiber: 7g 28%
Sugars: 4g
Protein: 29g
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