Spicy Chili-Chicken Rice

Spicy Chili-Chicken Rice

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"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 312 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 123 mg
  • 5%

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 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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