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Chicken Rice Mexicana

Chicken Rice Mexicana

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
AMYALD

AMYALD

Layers of rice, a creamy mixture of chicken and peppers and a Jack cheese topping make up the masterpiece that is Chicken Rice Mexicana! This is a fast and easy way to get the flavor of fajitas from your oven. It is especially good if you grill the chicken meat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.
  3. Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.
  4. Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

snugglepunkin
23

snugglepunkin

3/14/2006

I liked this recipe, however I made a few alterations that really helped. First, I grilled strips of chicken breasts instead of cubed chicken using my George Foreman (took 5 min!) and then when layering it, I added spoonfuls of salsa over the rice. I also used cheddar instead of jack, and it worked very well. I ate mine with sour cream and extra salsa. This has a fajita casserole taste to it, which isn't my hubby's favorite thing but he liked it, especially in the times I have made it since, where I chop the peppers and onion up smaller so they're less noticeable. Even my toddler daughter eats it!

BANGER5
16

BANGER5

2/26/2005

This was a great recipe!!!!! I did make some major changes. First I used spanish rice from a box. Then I put chilies, cuman and cilantro to the chicken mixture. My husband put sourcream on his. This was creamy and really good. I will make this again for sure.

VALERILYNN
16

VALERILYNN

12/11/2003

I changed the recipe a little because I read the reviews that said it need something else. I used 1 1/2 lbs. of chicken and 4 cups of rice. Two cups of rice didn't seem to be enough. I still used the same amount of milk and cream of mushroom soup. The thing that made the big difference was that I added a package of taco seasoning to my chicken before I added the soup and milk. I made it a second time and added a can of diced green chilies. Sprinkle some cheddar cheese on top of the monterey jack. Try it this way and you will love it. A good recipe to play with and change around. Thanks.

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