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Spicy Chili-Chicken Rice

Spicy Chili-Chicken Rice

"Brown rice with chopped chicken, corn with chiles, and lots of spice is baked with shredded cheese and served over shredded lettuce with chopped avocado and crunchy jicama strips."
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1 h 10 m servings 333 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Melt butter over medium heat in a large skillet. Add onion and serrano pepper. Cook and stir for 4 to 5 minutes or until tender.
  2. Combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
  3. Transfer to a greased 2-quart casserole. Bake, covered, for 40 minutes. Sprinkle with cheese. Bake for 5 more minutes or until cheese is melted. Let stand for 10 minutes before serving.
  4. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.


  • * For more flavor, try cooking your rice in chicken broth instead of water.
  • ** To add more heat to this dish, use 1 to 2 teaspoons ground chipotle chile pepper or ground ancho chile pepper in place of the chili powder.

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