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Spicy Chicken and Rice

Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Dinner, Main Meals
Servings: 8 -10
Author: Terri


  • 4 boneless chicken breasts
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 bell pepper diced
  • 1 23 oz can cream of mushroom soup
  • 2 10 oz can Rotel (1 original and 1 spicy)
  • 1 jalapeno diced and seeds removed (optional)
  • 2 cups rice uncooked
  • 2 cups water
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • In a large dutch oven, boil chicken until done. Drain water and rinse chicken.
  • Once chicken has cooled enough to handle, shred chicken and add to large skillet or dutch oven.
  • Chop onion, garlic, bell pepper, and jalapeno. Add to pan.
  • Add soup, Rotel, and water to pan. Stir.
  • Add rice, salt and pepper.
  • Bring to a boil over medium/low heat.
  • Reduce heat, cover and continue cooking on low heat for 30 minutes, or until rice is cooked.
  • Remove from heat. Serve with vegetables or tortillas and cheese.