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Chicken Rice Mexicana Recipe

Recipe by: AMYALD

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook30 m
Ready In45 m

1Preheat oven to 375 degrees F (190 degrees C).
2Heat 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.
3Spread 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.
4Bake 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.

Ingredients

5 servings
650 cals

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 cooked, cubed chicken meat

Nutrition

Amount per serving ( 5 total)

Calories:

650

32%
Fat:

17.5

27%
Carbs:

75.3

24%
Protein:

32.1

64%
Cholesterol:

68

23%

Based on a 2,000 calorie diet

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