Spicy Chili-Chicken Rice

Spicy Chili-Chicken Rice

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"Brown rice with chopped chicken, corn with chiles, and lots of spice is baked with shredded cheese and served over shredded lettuce with chopped avocado and crunchy jicama strips."

Ingredients

1 h 10 m servings 312 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F. Melt butter over medium heat in a large skillet. Add onion and serrano pepper. Cook and stir for 4 to 5 minutes or until tender.
  2. Combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
  3. Transfer to a greased 2-quart casserole. Bake, covered, for 40 minutes. Sprinkle with cheese. Bake for 5 more minutes or until cheese is melted. Let stand for 10 minutes before serving.
  4. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.

Footnotes

  • * For more flavor, try cooking your rice in chicken broth instead of water.
  • ** To add more heat to this dish, use 1 to 2 teaspoons ground chipotle chile pepper or ground ancho chile pepper in place of the chili powder.

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