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Oven Baked Tex-Mex Chicken and Rice

Here's how you make Oven Baked Tex-Mex Chicken and Rice
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  • Servings: 6
  • Prep: 10m
  • Cook: 40m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 to 8 chicken thighs
  • 3/4 cup dry white rice (long grain)
  • 1 can (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 cup chunky salsa (or Pace Picante Sauce)
  • 3/4 cup water (or chicken broth)
  • 1 cup whole kernel corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cheddar cheese, shredded
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: 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.


We hope you enjoy this recipe!

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