Chicken Rice Mexicana Recipe

Chicken Rice Mexicana Recipe

  • 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
  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 9×13 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.
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