Comida Kraft
Recipe Box

Southwest Chicken with Corn & Rice

Southwest Chicken with Corn & Rice is rated 3.9166666666666665 out of 5 by 24.
Prep Time
Total Time

4 servings

Taste buds will travel with this healthy chicken-and-rice dish. Chicken breasts are coated in a chili powder mix to get just-right Southwestern flavor.

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What You Need

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Make It

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  • Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish.
  • Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder; use to evenly coat chicken as directed on package. Place chicken over rice mixture.
  • Bake 30 min. Sprinkle with cheese; bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

Special Extra

Stir 1/8 tsp. ground red pepper (cayenne) into the rice mixture before topping with the chicken. Sprinkle with sliced pitted black olives just before serving.

Creative Leftovers

For a quick burst of flavor, sprinkle unused SHAKE 'N BAKE Coating Mix over hot cooked vegetables or tossed green salads.


  • 4 servings

Healthy Living

  • Low fat
  • Generally Nutritious

Diet Exchange

  • 4 Starch
  • 4 Meat (VL)
  • 1/2 Fat

Nutrition Bonus

Add a little spice to dinnertime with this low-fat meal.

Nutritional Information

Serving Size 4 servings
Calories 480
Total fat 9g
Saturated fat 3.5g
Cholesterol 90mg
Sodium 1070mg
Carbohydrate 60g
Dietary fiber 2g
Sugars 3g
Protein 42g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Okay, I basically remade this recipe. Okay, I basically remade this recipe. I wanted to submit it to Kraft, but I cannot find how... Take out the canned corn & chili powder I increased the broth by 1/4 cup, added a rinsed can of black beans, and an un-drained diced tomatos. To add some flavor because some people said the rice was bland, I mixed in about 2 tsp taco seasoning (I also added that amount to the chicken coating mixture -- I used bread crumbs instead of the premixed coating). Lastly, I don't think the cheese makes a big difference in type you use, but I used a mexican blend shredded cheese instead of the cheddar. My family loved the dish -- and we had corn on the side. 8) Hope that helps someone else who wants a recipe like this. 8) I will definitely be making my version again. 8)
Date published: 2008-10-09
Rated 5 out of 5 by from I had to improvise on this one. I had to improvise on this one. I had some leftover corn from the day before and a can of sweetcorn. I added both and instead of shake-n-bake I made my own recipe with italian spices, garlic salt and corn flake crumbs that were on hand. I used juice from a can of chick-noodle soup and added half water since I didn't have broth. It turned out delicious! This is my favorite recipe so far:) Applesauce as a side goes great too!
Date published: 2007-05-16
Rated 4 out of 5 by from Used plain corn and added peas. Used plain corn and added peas. Doubled chili powder and also added dash of pepper and cumin. I made this in a much smaller casserole dish which meant cooking an extra 20 minutes but the rice was perfect. I followed the instruction to user larger dish 2nd time and rice was dry. Making it right now in the small dish. Boyfriend loves it and it's healthy!
Date published: 2008-08-11
Rated 5 out of 5 by from I couldn't find corn with sweet red peppers, so I used a regular can of corn. I couldn't find corn with sweet red peppers, so I used a regular can of corn. To keep with the flavors of the recipe, I chopped up a red pepper and onion and sauteed them together in a little olive oil and added it to the casserole. It was outstanding! All five of my kids, my husband and Grandma loved it! Will make again!
Date published: 2006-06-17
Rated 5 out of 5 by from We really enjoyed this recipe. We really enjoyed this recipe. I definite keeper! The only thing was that my rice was a little dry because I bought the Niblets corn from Green Giant and they don't have any juice on them already. Still all in all it was very good.
Date published: 2006-04-25
Rated 1 out of 5 by from This turned out to be an odd mix. This turned out to be an odd mix. Plus, the corn baked into the chicken so there were corn marks all over the bottom. My husband and I decided this would definitely not be a "do over" recipe.
Date published: 2005-07-18
Rated 4 out of 5 by from We thought this was excellent! We thought this was excellent! Not to heavy, easy to make, and very tasty. I added avacado slices for a little color and taste on the plate and it made all of the difference!
Date published: 2007-09-13
Rated 4 out of 5 by from This was pretty tastey. This was pretty tastey. I used regular canned corn which I think caused the rice to be a little bland. Next time I'll use the corn with chiles.
Date published: 2006-05-18
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