Veracruz, Chicken And Rice
A flavorful chicken and rice casserole infused with tomatoes, cheese, and peppers, perfect for a comforting family dinner or a satisfying weeknight meal.
Ingredients
Instructions
- In a baking dish with a cover, put the rice, bell pepper, and onion cut into strips.
- Pour Ro-Tel tomatoes, Cheddar cheese soup, and water over the rice mixture.
- Add salt to taste.
- Sprinkle lemon pepper on the chicken breasts and lay them on top of the rice mixture.
- Cover the dish with a lid or foil.
- Bake in the oven at 300°F (150°C) for 2 hours.
- Stir the mixture halfway through cooking.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in lime juice and garlic for a few hours before cooking. If you don’t have Cheddar cheese soup, you can substitute with cream of chicken soup mixed with shredded cheese. Fresh cilantro can be added before serving for a burst of freshness. If you prefer a spicier dish, add jalapeños or use spicy Ro-Tel tomatoes.
Serving Suggestions
Serve this dish with warm tortillas to scoop up the flavorful rice and chicken mixture. A fresh green salad with a tangy vinaigrette makes a great side, or you can pair it with refried beans for a heartier meal. This recipe pairs beautifully with Chicken Ranchero Casserole for a festive gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave covered with a damp paper towel or reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes. Ensure the chicken is heated to an internal temperature of 165°F (74°C).
Nutrition & Diet Analysis (per serving)
Each serving of Veracruz, Chicken And Rice contains roughly 611 calories, with 45g protein, 36g carbohydrates, and 31g fat. It is an excellent source of protein (90% of the Daily Value) and vitamin C (37% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2417mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of Minute rice?
Yes, you can use brown rice, but adjust the cooking time as it will require more water and a longer baking time. Generally, brown rice needs about 45 minutes to cook, so keep an eye on the dish and add more water if necessary.
What can I use instead of Ro-Tel tomatoes?
If you don’t have Ro-Tel tomatoes, you can substitute with a can of diced tomatoes mixed with some chopped green chilies. This will still provide the same level of flavor and a hint of heat that the original recipe offers.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the cooking time to ensure it's heated through completely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).