Oven Baked Tex-Mex Chicken and Rice

10m
Prep Time
40m
Cook Time
50m
Ready In


"A tasty dish that's easy"

Original is 6 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

2 Reviews

Bergy

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.

5.0

review by:
(3 Dec 2013)

Derf

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!!

5.0

review by:
(13 Dec 2012)

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