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Spicy Chili-Chicken Rice

Spicy Chili-Chicken Rice

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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


  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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