Mexican Chicken and Rice Hot Dish

Mexican Chicken And Rice Hot Dish Recipe

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Kim Schneider


Not too spicy and so delicious!It is not to hard to make, either.


★★★★★ 1 vote

20 Min
45 Min


  • 2 c
    cheddar cheese, shredded
  • 2 can(s)
    diced tomatoes with green chiles (do not drain)
  • 1
    medium onion, chopped
  • 2 c
    uncooked rice
  • 2 pkg
    taco seasonings
  • 3 c
    chicken, cooked and cubed
  • 1 can(s)
    14 oz. chicken broth
  • 2 c
    monterey jack cheese or mozarella, shredded

How to Make Mexican Chicken and Rice Hot Dish


  1. Spray a 9 x 13 baking pan with cooking spray. Set aside.
  2. In a bowl mix together tomatoes with green chiles, cheddar, onion, uncooked rice, taco seasoning, chicken, and chicken broth.
  3. Put in baking pan and spread out evenly.
  4. Sprinkle with monterey jack or mozarella.
  5. Cover with aluminum foil.
  6. Bake 350 at about 35- 45 minutes or until the cheese on top is completely melted and rice is not hard.
  7. I serve this with sour cream on top and corn bread on the side.

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About Mexican Chicken and Rice Hot Dish

Course/Dish: Other Main Dishes

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