Chicken Rice Mexicana

Chicken Rice Mexicana Layers of rice, a creamy mixture of chicken and peppers and a Jack cheese topping make up the masterpiece that is Chicken Rice Mexicana! This is a fast and easy way to get the flavor of fajitas from your oven. It is especially good if you grill the chicken meat.


Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 5

    YIELD : 4 to 6 servings

  • Preheat oven to 375 degrees F (190 degrees C).

  • Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.

  • Spread 1 cup rice in the bottom of a lightly greased 9×13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.

  • Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.

Per Serving: 650 calories; protein 32.1g; carbohydrates 75.3g; fat 17.5g; cholesterol 67.6mg; sodium 975mg.