Southwest Grilled Chicken and Rice

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Like many, I use cooking as an outlet for creativity. Sometimes it works and what I have in my mind really does come alive in the final dish. And truthfully, sometimes it doesn't.......

However this time it did!

Southwest Grllled Chicken and Rice
Southwest Grilled Chicken and Rice

While there is a fair amount of cookbooks in this house, sometimes the creative bug takes over. I also like recipes that can be broken down into steps that are manageable as time permits.

This dish is a combination of marinated and grilled chicken, over creamy brown rice, finished in the oven. And it is so delicious, I hope you give it a try.

grab a fork, it is time for dinner

Southwest Grilled Chicken and Rice
by the seat of my pants!

6 - 8 chicken thighs, skinned
1 bunch fresh cilantro, snap off the excess stem
2-4 T oil (use a mild oil, like avocado)
1 T vinegar
1 dash/pinch each of chili powder, ground cumin, and oregano
1 clove garlic, minced

Place cilantro, 2 T oil, vinegar, seasoning and minced garlic in a food processor. Pulse until cilantro is finely chopped. You may have to scrape down the sides of the processor bowl, use more oil if needed. You want a minced cilantro slurry, not a smooth sauce.  

Place chicken and marinade in a plastic bag. Secure top of the bag after removing excess air. Gently knead the contents so that the chicken is coated well. Refrigerate until ready to grill the chicken, 24 to 48 hours. We grilled at the 48-hour mark and the flavor is wonderful.

Grill chicken to brown outside edges, however, it should not be completely cooked, as this dish is finished in the oven.

To finish:

Grilled chicken
3 c cooked rice, brown or white
1 c sour cream
1 small can of diced mild chilies
1 large green bell pepper, roasted, skinned and de-seeded, diced
garlic salt
fresh ground pepper if desired
1 small bunch cilantro, remove excess stem and chopped
1 c mild cheddar cheese

Combine cooked rice, sour cream, chilies, and roasted bell pepper, garlic salt, and pepper.

Place in the bottom of a 2 qt casserole dish.

Sprinkle with cilantro, then cheese. Arrange grilled chicken over rice mixture.

Bake at 350 degrees 35-45 minutes or until bubbly.

Serve with your favorite salsa if desired.


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  1. That looks fantastic! Your creativity was hot and on the mark. Thank you for sharing. I love the plated dinner with the avocado salad and the salsa. Good stuff. --Rocquie

  2. Oh yeah, this looks like a creation that definitely work, Melynda - thanks for sharing it. Like you, I love dishes that can be broken down into a number of do ahead steps, so that you can actually pull together what might seem like a complicated dish in a matter of minutes. This is right up my alley.

  3. Wow! That sounds and looks awesome. Really a pretty simple meal, but it looks like you fussed.

  4. Way to go, Melynda, with your own version. It sounds good to me, except that I would have to substitute parsley for the cilantro.

  5. what a wonderful and hearty one pot meal!

  6. Thank you for submitting to Motivation Monday!

  7. What a deliciously comforting dish, Melynda! Love the warming flavours and spices you have used. Thank you for sharing with us at the Hearth and Soul hop!


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