Easy Spicy Chicken and Rice

Easy Spicy Chicken and Rice

129 Reviews 9 Pics
Recipe by  CDICKSON

“This one is perfect for those nights when you don't have a lot of time to prepare.”

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Adjust Servings

Original recipe yields 3 to 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the tomatoes/chiles, soup, rice, salt and pepper. Mix well. If necessary, add a little water.
  3. Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.

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Reviews (129)

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I played with this recipe a little and it was just perfect! I also used a can of ready cut tomatoes and a can of ortega diced green chilis instead of jalapenos it was mild with perfect flavor. Also, the next time I make it I will use minute rice instead of regular rice as it took forever for the rice to cook. I then added about a 3/4 cup of enchilada sauce to give it a little extra kick and mixed in a blend of shredded cheeses and topped it off with more cheese on top. It really was incredibly easy, fast and fantastic my family really loved it even the picky eaters. This will be a regular on the menu at our home. Thanks for the wonderful, fast and easy recipe!



This is called "Easy" for a reason, and I'm sure the original, easy recipe tastes fine. The Rotel gives a great twist on an old stand-by dish. As reviewers suggested, I chose to add 1/2 c. sour cream, Italian seasoning, (heavy) garlic, dried onion, and 1/2 c. rice. For my own taste, also celery salt, seasoning salt, 3 stalks celery, mushrooms, 1/4 c. chicken broth, and a bunch of broccoli (to make a full meal from the dish). The Rotel was a great idea, and will be in all of my chicken/rice dishes from now on! Thanks!

aimee c

aimee c

I really enjoyed this! I added an extra 1/2 cup of instant rice, 1/4 chicken broth, and by accident i added a small can of green chilis! I dont think it is too spicy, but then again, I do like spicy food! :O) I cooked for an hour and it didnt come out mushy at all. After I took it out of the oven, I sprinkled some cheddar and monterrey jack cheese on top and recovered it with the foil so the cheese could melt. I also had a fresh jalepeno from the garden I added, gave it an extra kick! This is a definite favorite on my list. Will make again! Good job! :O)

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Amount Per Serving (3 total)

  • Calories
  • 539 cal
  • 27%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 67.9 g
  • 22%
  • Protein
  • 40.7 g
  • 81%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 1480 mg
  • 59%

Based on a 2,000 calorie diet



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Easy Baked Chicken and Rice Casserole


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Easy Chicken and Yellow Rice