Chicken Rice Mexicana

Servings: 5
Prep Time: 15 minutes
Cook Time: 30 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page

Copyright 2009 Allrecipes.com; by Amy

Summary

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.

INGREDIENTS

1 tablespoon vegetable oil

1  onion, thinly sliced

1  green bell pepper, thinly sliced

1  red bell pepper, thinly sliced

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup milk

2 cups cooked white rice, divided

1 cup shredded Monterey Jack cheese

6 (10 inch) heated flour tortillas for serving

2 cups Foster Farms Breast Tenders, cooked and cubed

USER NOTES & RATINGS

No u?er comments yet. Be the first to comment and rate this
Rate and add Comments

DIRECTIONS

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

2. 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.

3. Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.

4. 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.

NUTRITIONAL INFO

calories   661 cal
total fat   18.5 g
cholesterol   68 mg
sodium   1004 mg
carbohydrates   76.1 g
fiber   4.6 g
protein   32.1 g

THIS RECIPE USES:

Foster Farms Breast Tenders

SEARCH AGAIN

Quick Cook
30 minutes or less
Click here for recipes from the 2010 Foster Farms Fresh Chicken Cooking Contest!

MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew