Fiesta Chicken from Uncle Ben's®

Fiesta Chicken from Uncle Ben's®

Uncle Ben's(R) 0

"Begin with Uncle Ben's® Rice and spice things up. With fiesta chicken, you'll get that south of the border flavor of chilies and cilantro, complimented by healthy, hearty, whole grain brown rice."

Ingredients 1 h {{adjustedServings}} servings 284 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cut chicken breasts into 1/2-inch strips.
  2. Spray a 10-inch skillet with a nonstick spray and heat over a medium heat until hot. Add the chicken and red pepper, cook until chicken is browned and fully cooked.
  3. Add the onion, cook for 30 seconds. Add the water, rice, chili powder, corn and salsa; simmer for 10 minutes until rice is done.
  4. Serve chicken over the rice with chopped cilantro.
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Reviews 11

  1. 17 Ratings


As I was making this recipe I felt that it was missing something. I used chicken broth instead of water to give it more flavor, but it was still bland. I would make this again with more spices to give it more flavor. If anyone else has any suggestions please share.


I am only giving this 4 stars because I made a few modifications based on other reviews (saying it was bland). Several people said it was bland, so I wanted to spice it up a little. Here are the modifiations I made: I completely omitted the water. I used one medium onion, one green pepper, and one red pepper. I used a can of enchilda sauce, a can of chicken broth, and a can of Rotel (the Mexican lime flavored kind). I also used a tad more chili powder and a dash of cayenne. It was very watery (despite using no water), yet did thicken as it sat. I served it with fresh cilantro, Mexican cheese, and tortilla chips. Next time, I will have some limes on hand to squeeze some juice over!! It's very tasty and we enjoyed it very much. The way the original recipe is written is a little confusing, because I was under the impression that everything is mixed together. But step 4 states that you serve the chicken over the rice. I was confused because I thought perhaps you were supposed to remove the chicken before cooking the rice? I cooked it by mixing everything together, and served it in bowls and it was terrific. This is a keeper!!


I make this meal a couple times a month. Our family loves it. I add a can of mild enchilada sauce, leave out the salsa and add 1/4 cup chopped jalapenos, and 1/2 cup shredded cheese. When ready to serve, I sprinkle crushed nacho chips over the top.