Robyn's Tex-Mex Chicken and Rice

“I created this dish because it was all that was left in my cupboards. I was going to make traditional chicken and rice, but found a can of tomatoes instead of Cream of Mushroom soup. Well, I think I lke this better and my family did too. I used chicken wings because I lacked chicken breasts. I'll try it with breasts next time.”
READY IN:
1hr 15mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Empty all ingredients, except chicken, in a large baking dish. Stir.
  3. Place chicken wings atop rice mixture.
  4. Season top of wings with a little more of the salt, black pepper, and chili powder.
  5. Cover with foil and bake for 1 hour or until wings are done and rice is tender.
  6. Top with shredded cheese and bake uncovered for an additional 5 minutes.
  7. NOTE: I don't measure my seasonings, so these measurements are guestimations. Adjust seasonings to your own liking.

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