Cheesy Chipotle Chicken and Rice

  • 1/2 c. cream cheese
  • 1/2 c. milk
  • 1/2 c. water
  • 1-2 T. chipotle-flavored hot sauce -- I like the variety offered by Tabasco
  • 1 c. uncooked white rice
  • 1 c. sliced mini sweet peppers
  • 1 pound chicken tenderloins
  • Paprika
  • 1 c. shredded sharp cheddar cheese

Stir the cream cheese, milk, water, hot sauce, and rice in a 2-quart shallow baking dish. Top with the sliced peppers and the chicken. Sprinkle with the paprika and shredded cheese. Cover with aluminum foil.

Bake at 375° F for 45 minutes or until the chicken is cooked through. Serve warm and with more hot sauce.

  • Yields: 4 servings
  • Preparation Time: 1 hour

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.