Back to Recipe

Mexican Rice With Chicken

Here's how you make Mexican Rice With Chicken
Pause Continue Reading
  • Servings: 8
  • Prep: 20m
  • Cook: 20-30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3/4 pounds boneless skinless chicken breast (3 breasts, cooked then chopped or could use what parts you want)
  • 2 cups basmati (14 1/2 ounces) dry rice
  • 2 tablespoons butter
  • 20 ounces enchilada sauce (two 10 ounce cans, I used Old El Paso)
  • 1 can (16 ounce) refried beans (I used Old El Paso)
  • 1 cup cheddar, shredded (white cheddar)
  • 1 cup Monterey Jack cheese, shredded
  • 1 can (11 ounce) corn kernels
  • Salt and ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook the rice with 4 cups of water and 2 tablespoons butter.

  • Step 2: Preheat oven to 350 F degrees.

  • Step 3: Mix the two cheeses together.

  • Step 4: In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add cooked rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.

  • Step 5: Bake for about 20 to 30 minutes or until cheese melts and is bubbly.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.