Chicken Rice Mexicana Recipe

Chicken Rice Mexicana Recipe

Photos of Chicken Rice Mexicana Recipe

How To Make Chicken Rice Mexicana

Serve up a plate of this flavorful chicken rice for dinner tonight! It’s topped with a creamy mix of chicken and peppers for a fuller meal.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1tbspvegetable oil
  • 1onion,thinly sliced
  • 1green bell pepper,thinly sliced
  • 1red bell pepper,thinly sliced
  • 10¾ozcondensed cream of mushroom soup,1 can
  • ¼cupmilk
  • 2cupswhite rice,cooked, divided
  • 1cupMonterey Jack cheese,shredded
  • 6flour tortillas,10-inch, heated, for serving
  • 2cupschicken meat,cooked, cubed


  1. Preheat the oven to 375 degrees F.

  2. Heat the oil in a medium skillet over medium heat, then saute the onion, green bell pepper and red bell pepper until tender.

  3. Remove from heat, then stir the chicken into the skillet, then add soup and milk. Mix well.

  4. Spread 1 cup of rice in the bottom of a lightly greased 9×13-inch baking dish.

  5. Layer with chicken mixture, remaining 1 cup of rice, and top with cheese.

  6. Bake at 375 degrees F for 30 minutes, or until heated through and cheese is melted.

  7. Serve with heated flour tortillas, fajita style, and enjoy!


  • Calories: 763.86kcal
  • Fat: 22.25g
  • Saturated Fat: 7.62g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 8.36g
  • Polyunsaturated Fat: 4.61g
  • Carbohydrates: 100.62g
  • Fiber: 3.16g
  • Sugar: 5.17g
  • Protein: 37.58g
  • Cholesterol: 88.00mg
  • Sodium: 1094.15mg
  • Calcium: 341.50mg
  • Potassium: 556.22mg
  • Iron: 3.92mg
  • Vitamin A: 115.12µg
  • Vitamin C: 53.02mg
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