Southwest Chicken & Rice

Last night I used one of my little tubs of Knorr Homestyle Stock.  Once I mixed the stock with water, I tasted it and it’s much more flavorful than regular storebought canned broth.  Only half got black olives because Chad doesn’t like them.

Here’s the recipe I used:

Southwest Chicken & Rice
4 chicken breasts, cut into smaller than bite size pieces
1 large onion, chopped
1 T. butter
1 T. olive oil
1 container Knorr’s Homestyle Chicken Stock, mixed with 3-1/2 cups warm water
1-1/2 cups salsa
1 – 15 oz. canned whole kernel corn, drained
1-1/2 cups raw long grain rice
1/4 c. fresh cilantro, chopped
1 tsp. black pepper
1/2 tsp. garlic powder
2 tsp. ground cumin
1 c. shredded cheddar cheese
1/2 c. black olives, sliced

1. Heat butter and olive oil in Dutch Oven with a lid.
2. Brown chicken. Add chopped onion and continue cooking til onion is tender.
3. Stir in stock mixture, salsa, corn, pepper, garlic powder and cumin. Bring to a boil.
4. Stir in raw rice. Reduce heat, cover and simmer 30 – 40 minutes or until rice is tender.
5. Stir in cilantro. Check to see if the dish needs salt. If so, stir in salt to taste.
6. Transfer to baking dish. Sprinkle cheese over top. Spread black olives over cheese. Bake about 10 minutes at 350º or until cheese melts.

Makes 8 servings. We froze half for another day.

Serve with guacamole, sour cream and chips for an almost Mexican meal.

Prep time:  10 minutes

Total Cooking time:  1 hour


  1. 2


    Sounds delicious. I love one dish meals and the fact that you can freeze it! Fabulous. This sounds like a keeper for me and the husband!!! 🙂

  2. 5

    Marky says

    Yummm! I’m definitely going to try it. I love recipes you can freeze since there are just 2 of us to feed. It’s always nice to have something in the freezer on those days when I want to quilt all day but still want something good to eat for supper. Thanks for sharing, Judy!

  3. 8


    So if you don’t use the Knorr’s stock, how much chicken broth would be needed?

    It looks really good.. thanks for sharing.

  4. 9

    Sibyl says

    That looks super good. I have everything to make it—sounds like a meal for this evening.


  5. 10

    Alma says

    I checked at the biggest grocery store in area (Publix) and they did not have the Knorr Homestyle Stock. Will continue to look for it.

  6. 11

    Brenda B. says

    Sounds great – I love these type of meals. My son doesn’t like olives either – kids they don’t know what’s good. I have a question on the raw long grain rice. Is that the 5 minute rice? I got some long grain rice at Whole Foods but don’t know how to cook it. Any suggestions? Thanks for sharing the recipe. Brenda

    • 11.1

      patti says

      easiest way i know to cook rice and it works every time – i took a chinese cooking class probably 35 years ago and this is how she taught it:

      put rice into a pot, add water to cover rice plus one inch. i just stick my finger in so that the tip touches the rice and make sure the water hits my knuckle. remember that the rice will expand so make sure the rice is less than about 1/3 the height of the pot.

      put it on the stove on high with the lid on — you’ll have to watch carefully after a few minutes because as soon as you see the steam begin to escape, turn the heat down to low and set the timer for 20 minutes.

      ding! and it’s done. when i had a gas stove it was so much easier because as soon as you lowered the heat for the 20 minutes, it happened. with electric i’m always having it overflow a bit down the sides, but if you lift the lid for just a while it’ll simmer down sooner.

      i too would like to know how much liquid to use if i don’t have the knorr brand. is the knorr a concentrate that needs the added water or do you just need additional liquid for the rice?

  7. 13

    patti says

    i went back to the original post for the knorr chicken stock and enlarged the picture. seems it is concentrated, and one of those little packages and water = 3.5 cups. the net weight is 4.?? oz (too blurry) and there are 4 containers, so i’d have to guess one of them is just over an ounce. since the recipe calls for 3.5 cups of water, and i’m making this right now, i’m going to just use 3.5 cups of stock and see how it comes out. can’t imagine an ounce would make that much difference in the whole scheme of things.

  8. 14

    Louise says

    I made this over the weekend and just used chicken stock from my freezer. It was great. Thanks Judy.