Chicken Rice Mexicana

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 650 Calories

Ingredients

• ¼ cup milk
• 1 tablespoon vegetable oil
• 1 cup shredded Monterey Jack cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups cooked, cubed chicken meat
• 1 green bell pepper, thinly sliced
• 2 cups cooked white rice, divided
• 6 (10 inch) heated flour tortillas for serving

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.