Baked Hearty Chili Chicken and Rice Recipe

Baked Hearty Chili Chicken and Rice Recipe

How To Make Baked Hearty Chili Chicken and Rice

This chicken and rice dish is packed with tender kidney beans, bell peppers, and fluffy Spanish rice, to yield a belly-filling dinner meal!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 2tbspvegetable oil,divided
  • 1lbchicken breasts,(about 2 cups), cut into 3 to 4 inch bite-size pieces, boneless, skinless, cooked
  • 2red bell peppers,(about 2 cups), and/or green, chopped into 1-inch cubes
  • 1pkgKnorr Fiesta Sides – Spanish Rice
  • cupschicken stock
  • cupsred kidney beans,(1 can), rinsed and drained
  • 3cupssharp cheddar cheese,shredded, divided


  1. Heat oven to 375 degrees F.

  2. In a 10-inch skillet, heat 1 tablespoon of oil over medium high heat. Cook the chicken for about 3 to 4 minutes until brown on all sides. Remove and set aside.

  3. Wipe out any excess oil from the pan. Add the remaining oil into the pan, and sauté peppers until just tender. Remove and set aside.

  4. In the same pan, cook the Knorr Fiesta Sides Spanish Rice according to package directions, replacing 1½ cups of the water with chicken stock.

  5. Combine the cooked rice, chicken, bell peppers, beans and 2½ cups of cheddar cheese in the skillet. Top with the remaining cheddar, and cover with foil.

  6. Bake in the oven for about 20 minutes, until the cheese is melted and the casserole is heated through. Remove the foil during the last 5 minutes of cooking.

  7. Serve warm, and enjoy!


  • Calories: 802.35kcal
  • Fat: 42.49g
  • Saturated Fat: 18.47g
  • Trans Fat: 1.07g
  • Monounsaturated Fat: 14.65g
  • Polyunsaturated Fat: 4.44g
  • Carbohydrates: 49.80g
  • Fiber: 10.79g
  • Sugar: 4.71g
  • Protein: 55.07g
  • Cholesterol: 141.00mg
  • Sodium: 679.84mg
  • Calcium: 603.96mg
  • Potassium: 1315.20mg
  • Iron: 5.50mg
  • Vitamin A: 305.52µg
  • Vitamin C: 63.83mg
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