Prep: 10 Mins Cook: 35 Mins
Smoked chicken and the Mexican sausage, known as chorizo, take this dish on a trip south of the border. Serve with Fiesta Coleslaw and iced tea.

Mexicali Chicken and Sausage Bake


  • 1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • 1 clove garlic, chopped
  • 1 teaspoon chili powder
  • 1 package (16-oz.) frozen mixed vegetables, thawed
  • 1 can (8-oz.) tomato sauce
  • 8 ozs. cooked chicken, shredded
  • 8 ozs. chorizo sausage, cooked and drained
  • 1 cup shredded Monterey Jack cheese


PREHEAT oven to 375°F. Grease 11x7-inch baking dish.

COMBINE salsa, chiles, rice, water, garlic, and chili powder in medium bowl. Transfer to prepared baking dish. Place thawed vegetables on top of rice mixture. Top with chicken and chorizo. Pour tomato sauce over chicken and chorizo; cover.

BAKE for 30 to 35 minutes or until rice is tender. Top with cheese and return to oven for 3 to 5 minutes or until cheese is melted.
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