Oven Baked Tex-Mex Chicken and Rice

Prep Time
Cook Time
Ready In

"A tasty dish that's easy"

Original recipe yields 6 servings


  • Serving Size: 1 (345.6 g)
  • Calories 515.2
  • Total Fat - 28.3 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 273.6 mg
  • Sodium - 1192.7 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.8 g
  • Protein - 39.4 g
  • Calcium - 131.2 mg
  • Iron - 3.5 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.3 mg

Step 1

Season the skin part of the thighs with a little salt and pepper. In a skillet brown the thighs lightly in oil. Remove to a plate.

Step 2

In a greased 2-quart baking dish stir the rice with condensed soup, salsa, water or broth, corn, 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with the browned chicken. Cover the baking dish.

Step 3

Bake in preheated 375 degreesF for 40 minutes or until the chicken is cooked through. Sprinkle with the cheese. Let stand until the cheese is melted.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This is such an easy tasty recipe. I uncovered the casserole for the last 15 minutes. I did not put any cheese on top it was lovely even without it. The chicken was lovely and moist. I will be making this again.

(3 Dec 2013)

Derf "RIP" Forever in our Kitchen

Very nice chicken thighs and rice, lovely flavour with a Mexican flair. We liked it very much and i will make it again. Thanks for posting and easy , tasty week night supper ! Huh, i just realised i took the photo before i put the cheese on top, sorry!!

(13 Dec 2012)