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Spicy Chili-Chicken Rice

Spicy Chili-Chicken Rice

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Del Monte

Del Monte

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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.
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