Mexican layered chicken and rice

    1 hour

    I took a look around the site for a recipe like this, and not having found one, I decided to have a go creating one. My family really enjoy it. You can adjust the heat to your own preference. You could also omit the chicken for a nutritious vegetarian option. I think it's pretty versatile. It would be delicious served with tortilla chips, guacamole and a fresh green salad. Hope you like it!


    Angus, Scotland, UK
    19 people made this

    Serves: 6 

    • 200g basmati rice
    • 500ml water
    • 1 chicken stock cube
    • 1 tablespoon vegetable oil
    • 1 red onion, diced
    • 1 small courgette, grated
    • 1 red pepper, deseeded and diced
    • 1 carrot, grated
    • 2 cloves garlic, minced (I use ready minced garlic, about 2 teaspoons)
    • 2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
    • 1/4 tsp ground coriander
    • 1/2 tsp cumin
    • dash of chilli powder or a few grinds of crushed chilli mill
    • 1 large tin refried beans (434 grams approximately)
    • 180ml salsa, mild or medium
    • 180ml soured cream or creme fraiche
    • 150g grated cheddar
    • 4 or 5 cherry tomatoes, sliced
    • 10-12 slices of fresh or canned jalepeno peppers
    • 1 small handful chopped fresh coriander or cilantro
    • 30g lightly crushed plain tortilla chips

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring water and stock cube to boil in small pot with lid. Add rice, cover and turn down heat. Don't peak. Cook for about 15-20 minutes. No need to rinse or drain.
    2. Meanwhile, saute onion, garlic and pepper in saucepan with oil. Add chicken and cook till tender. Add grated carrot, zucchini and spices and cook for a further minute on low heat. Add rice and toss together. Spread mixture evenly in an 8"x12" baking pan.
    3. Dollop beans on top and spread carefully as much as possible. Cover with layer of salsa. Spread sour cream or creme fraiche over salsa. Top with grated cheddar. Evenly space tomatoes and peppers over cheese to decorate. Bake for 30 minutes in 190 C or 375 F.
    4. Top with chips and coriander just before serving.

    Editor's note

    This recipe has been edited by Allrecipes staff to include measurements familiar to UK and Irish cooks.

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    Reviews in English (7)


    Made it vegetarian. I made it vegetarian as suggested, but I also added a layer of crushed tortilla chips to the top under the cheese to give it a lovely crunchy skin.  -  19 Nov 2009


    This is lovely. I have made it a few times & its becoming one of my favourites.Its very easy to adapt to taste as well. :-  -  19 Jul 2010


    Myself and my family weren't that keen on this,i expected it to have more flavour,but it was quite bland  -  26 Apr 2014