Spicy Chili-Chicken Rice Recipe

Name: Spicy Chili-Chicken Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 medium onion, chopped; 1 fresh serrano chile pepper, seeded and finely chopped; 3 cups cooked brown or white rice*; 1 1/2 cups chopped cooked chicken breast; 1 (15.25 ounce) can Del Monte Fiesta CornTM or Del Monte Southwest Corn with Poblano and Red Peppers, drained; 2 (8 ounce) cans Del Monte Tomato Sauce; 2 teaspoons chili powder**; 1/4 teaspoon cayenne pepper; 1/2 cup shredded Monterey Jack or Cheddar cheese; 6 cups shredded iceberg lettuce; 1 medium green bell pepper, chopped; 1 fresh avocado, halved, seeded, peeled and chopped; 2/3 cup bite-sized strips jicama; Lime wedges

Servings: persons

1 tablespoon butter
1 medium onion, chopped
1 fresh serrano chile pepper, seeded and finely chopped
3 cups cooked brown or white rice*
1 1/2 cups chopped cooked chicken breast
1 (15.25 ounce) can Del Monte Fiesta CornTM or Del Monte Southwest Corn with Poblano and Red Peppers, drained
2 (8 ounce) cans Del Monte Tomato Sauce
2 teaspoons chili powder**
1/4 teaspoon cayenne pepper
1/2 cup shredded Monterey Jack or Cheddar cheese
6 cups shredded iceberg lettuce
1 medium green bell pepper, chopped
1 fresh avocado, halved, seeded, peeled and chopped
2/3 cup bite-sized strips jicama
Lime wedges

1
Preheat oven to 350 degrees F. Melt butter over medium heat in a large skillet.
2
Add onion and serrano pepper.
3
Cook and stir for 4 to 5 minutes or until tender.
4
Combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
5
Transfer to a greased 2-quart casserole.
6
Bake, covered, for 40 minutes.
7
Sprinkle with cheese.
8
Bake for 5 more minutes or until cheese is melted.
9
Let stand for 10 minutes before serving.
10
Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.

777

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon butter, 1 medium onion, chopped, 1 fresh serrano chile pepper, seeded and finely chopped, 3 cups cooked brown or white rice*, and more.

Yes, Spicy Chili-Chicken Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Chili-Chicken Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions