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.
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 375 degrees F.
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Heat the oil in a medium skillet over medium heat, then saute the onion, green bell pepper and red bell pepper until tender.
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Remove from heat, then stir the chicken into the skillet, then add soup and milk. Mix well.
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Spread 1 cup of rice in the bottom of a lightly greased 9×13-inch baking dish.
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Layer with chicken mixture, remaining 1 cup of rice, and top with cheese.
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Bake at 375 degrees F for 30 minutes, or until heated through and cheese is melted.
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Serve with heated flour tortillas, fajita style, and enjoy!
Nutrition
- 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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