Mexican Chicken and Rice

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 1 Tablespoon olive oil
  • 2-3 large boneless skinless chicken breasts, cut in half
  • 1 package taco seasoning
  • 1 jar (15oz) salsa con queso
  • 3/4 cups half and half
  • 1 can (4.5 oz) chopped mild green chiles
  • 1 medium red or yellow bell pepper, seeded, chopped
  • 2/12 cups cooked whitel rice
  • 1 cup shredded Mexican cheese blend (or 2 cups)
  • Chopped tomatoes and cilantro, if desired


  1. Heat oven to 350 degrees F. Spray 13 x 9 inch baking dish or 2 1/2 quart casserole with cooking spray.
  2. In 12 inch skillet, heat oi over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chick in oil 6-8 minutes, turning once, until golden brown on both sides. depending on thickness of chicken. It may not be cooked all the way through at this point but will finish baking in the oven.
  3. In large bowl, stir together salsa con queso, half and half and chopped green chilies; stir in bell pepper. Reserve 1/4 of the sauce mixture. Stir rice into remaining sauce mixture.
  4. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
  5. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165F)
  6. Cool 10 minutes. Garnish with tomatoes and cilantro

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