Baked Mexican chicken with cheese

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  • 1 tablespoon of oil
  • 1 chopped onion
  • 2 garlic cloves, crushed
  • 1 small green pepper, chopped
  • 1 cup long-grain white rice
  • 1/4 cup tomato paste
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground turmeric
  • 420 g canned condensed chicken noodle soup
  • 840 ml of water
  • 1 minced grilled chicken
  • 1 1/2 cups grated cheese


  1. Preheat the oven to 200C.

  2. Heat oil in large saucepan and cook onion, garlic, and bell pepper until smooth.

  3. Add the rice and cook 1 minute.

  4. Add tomato paste, spices, soup, and water and bring to a boil.

  5. Reduce heat, cover, and simmer for 15 minutes.

  6. Add the minced chicken and transfer to a large saucepan, cover with cheese and bake for 15-20 minutes or until cheese is golden.


  • 1 saucepan


This uses canned chicken noodle soup. Rice is raw when placed in a saucepan. It expands during cooking. I enjoy it with some Mexican accompaniments, such as guacamole, sour cream and potato wedges.

With Baked Mexican Chicken Cheese

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