Chicken Rice Mexicana

Chicken Rice Mexicana

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"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."
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45 m servings 650 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 50 Ratings

Most helpful positive review

I liked this recipe, however I made a few alterations that really helped. First, I grilled strips of chicken breasts instead of cubed chicken using my George Foreman (took 5 min!) and then when...

Most helpful critical review

This recipe was just okay. There was way too much rice in it, which made it taste a little bland. After you cook the rice and the chicken mixture, it's basically finished. You don't need to b...

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Least positive

I liked this recipe, however I made a few alterations that really helped. First, I grilled strips of chicken breasts instead of cubed chicken using my George Foreman (took 5 min!) and then when...

I changed the recipe a little because I read the reviews that said it need something else. I used 1 1/2 lbs. of chicken and 4 cups of rice. Two cups of rice didn't seem to be enough. I still ...

This was a great recipe!!!!! I did make some major changes. First I used spanish rice from a box. Then I put chilies, cuman and cilantro to the chicken mixture. My husband put sourcream on hi...

I was the original poster of this recipe YEARS ago (before they even registered users) and I see that there is an ingredient that was omitted. It is supposed to have a package of taco seasoning ...

This is FANTASTIC! The only thing we did differently was to use pepperjack cheese instead of just regular jack (we like spice) and used more cheese than it called for. This was absolutely to...

Great, quick dinner! I used a bagged, frozen pepper/onion blend, added some corn, and used Cream of Chicken instead of mushroom. Also threw in a can of diced tomatoes with green chiles. When ...

Tried it but used vegetables I had on hand, peas, carrots and corn. And didn't have white rice, had brown rice. Came out good. Added salsa for extra kick. Will make this again.

This was good stuff. I did tweak it a bit though. I sauteed my chicken with the peppers and onions and then sprinkled it all with Taco Seasoning I (from this site). I also used pepper jack chees...

Very good. Add 1/2 cup of your favorite salsa- we usually have some in the fridge- to the rice to make "Mexican Rice" for extra flavor.

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