Steps to Prepare Mole Cantina Mexicana Wellington Fl

Chicken Rice Mexicana

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Recipe Summary Chicken Rice Mexicana

Layers of rice, a creamy mixture of chicken and peppers and a Jack cheese topping make up the masterpiece that is Chicken Rice Mexicana! This is a fast and easy way to get the flavor of fajitas from your oven. It is especially good if you grill the chicken meat.

Ingredients | Mole Cantina Mexicana Wellington Fl

1 tablespoon vegetable oil

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 (10.75 ounce) can condensed cream of mushroom soup

¼ cup milk

2 cups cooked white rice, divided

1 cup shredded Monterey Jack cheese

6 (10 inch) heated flour tortillas for serving

2 cups cooked, cubed chicken meat

Directions

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.

Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.

Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.

Info | Mole Cantina Mexicana Wellington Fl

prep: 15 mins cook: 30 mins total: 45 mins Servings: 5 Yield: 4 to 6 servings

TAG : Chicken Rice Mexicana

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Creamy,