Robyn's Tex-Mex Chicken and Rice

READY IN: 1hr 15mins
Recipe by Robyns Kitchen

I created this dish because it was all that was left in my cupboards. I was going to make traditional chicken and rice, but found a can of tomatoes instead of Cream of Mushroom soup. Well, I think I lke this better and my family did too. I used chicken wings because I lacked chicken breasts. I'll try it with breasts next time.

Top Review by Tinkerbell

Another great recipe, Robyn! I had chicken thighs to use up and forgot to buy the cheese, but other than that, made as directed. I liked that there was no cream soup in it, it's made with pantry staples and it had a nice kick too! Thanks for sharing your creations with us! :) Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Empty all ingredients, except chicken, in a large baking dish. Stir.
  3. Place chicken wings atop rice mixture.
  4. Season top of wings with a little more of the salt, black pepper, and chili powder.
  5. Cover with foil and bake for 1 hour or until wings are done and rice is tender.
  6. Top with shredded cheese and bake uncovered for an additional 5 minutes.
  7. NOTE: I don't measure my seasonings, so these measurements are guestimations. Adjust seasonings to your own liking.

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