Queso Chicken and Rice Bake
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g cooked chicken breast, shredded
- 300 g long-grain white rice
- 400 ml chicken stock
- 200 g tinned chopped tomatoes
- 2 green chillies
- 150 g grated cheddar cheese
- 100 g soured cream
- 1 onion, diced
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 711 kcal
- Protein
- 55.9 g
- Carbohydrate
- 65.2 g
- of which sugars
- 5.2 g
- Fat
- 23.4 g
- of which saturates
- 12.7 g
- Fibre
- 2.2 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Heat a little oil in a pan and cook the onion, garlic cloves and green chillies for 5 minutes.
- 3
Stir in the rice, chicken stock and tinned chopped tomatoes, bring to a simmer, cover and cook for 15 minutes.
- 4
Stir in the shredded chicken and soured cream.
- 5
Tip into a baking dish, top with the grated cheddar cheese, and bake for 15 minutes until bubbling and golden.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.