Mexican Chicken and Rice Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, one-dish meal of seasoned chicken and rice baked with sautéed bell peppers, onions, and jalapeños, bound with cheese and finished with sour cream and salsa. Comforting and crowd-pleasing for weeknight dinners or potluck gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 chicken breasts (or 4 chicken thighs, diced)
- 2 tbsp taco seasoning (divided)
- 2 tsp salt
- 3 tbsp oil
- 1 red bell pepper (thinly sliced)
- 1 yellow or orange bell pepper (thinly sliced)
- 1 onion (cut into wedges)
- 1 cup white rice
- 1 lime (zest and juice)
- 1 ½ cups low sodium chicken broth
- 1 - 1 ½ cups shredded Mexican cheese blend (optional)
- ¼ cup chopped cilantro
- sour cream (optional, to serve)
- lime wedges (optional, to serve)
- sliced jalapeños (optional, to serve)
- Mexican salsa (optional, to serve)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1779mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1062mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1779MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.