Spicy Chicken and Rice Bake

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 418.3
  • Total Fat: 9.6 g
  • Cholesterol: 96.4 mg
  • Sodium: 1,194.5 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 8.1 g
  • Protein: 44.1 g

View full nutritional breakdown of Spicy Chicken and Rice Bake calories by ingredient
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Number of Servings: 5


    2-3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
    1/2 cup chopped onion 
    1 large jalapeņo pepper
    2 cloves garlic, minced
    1 Tbsp cooking oil
    1 15 oz can black beans, rinsed and drained
    1 28 oz can Rotel diced tomatoes, undrained
    1 cup tomato juice
    1 can 15 oz whole kernel corn
    1 cup uncooked long grain rice
    1 tsp chili powder
    1/8 to 1/4 tsp ground red pepper
    1/2 cup Shredded Mild Cheddar Cheese


Makes 4-5 servings
1. Skin chicken, set aside

2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp salt. Bring to boiling. Let simmer for 10-15 minutes. Transfer rice mixture to a 3 - quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika. 

3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breasts: 180 degree for thighs and drumsticks) and rice is tender.

4. Sprinkle Cheddar Cheese on top before serving.

Number of Servings: 5

Recipe submitted by SparkPeople user YOUDREAMOF13.

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Member Ratings For This Recipe

  • I changed Jalapeno pepper to a red pepper and then instead of cooking oil I use veg.broth to cook the veggie until tender.and the tomato juice I use 2TBL spoons of tomato paste to 1cup of hot water and then that cut back on sodium. the cheese I used but put on the side of the dish not on top. - 12/2/11

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