Tuesday, February 7, 2017
Mexican Chicken and Rice
So I stumbled across a recipe that I wanted to try. I love coming up with recipes that can take advantage of things that you might already have in your pantry and your freezer - and I think this is a good option! I found on food.com a recipe for Spanish Chicken & Rice Bake. I made a few tweaks to see if I can make it more pantry friendly. It was super easy to prepare and very tasty. The chicken came out fantastic! We will definitely make this again.
Ingredients (Serves 3-4)
1 can Cream of chicken soup (10.5 oz)
1 can Petite diced tomatoes (14.5 oz), with liquid
1 cup Chicken (or vegetable) broth
1 can Whole kernel corn (15 oz) , drained
1 can Chopped black olives (4.25 oz)
3/4 cup Long-grain white rice, uncooked
1/2 tsp Cumin
1/2 tsp Oregano
1/4 tsp Garlic powder
3 Chicken breast halves (boneless and cut in half)
1/2 tsp Kosher salt
1/4 tsp Black pepper
1/4 tsp Chili powder (adjust to taste)
1/4 cup Shredded cheddar cheese (adjust to taste)
1. Preheat oven to 375°F
2. In a casserole dish (with a cover), mix cream of chicken soup, tomatoes, chicken broth, corn, black olives, rice, cumin, oregano and garlic powder.
3. Top soup mixture with chicken. Season with Kosher salt, black pepper and chili powder.
4. Cover tightly with casserole lid or foil. Bake at 375°F for 50-55 minutes.
5. Sprinkle with cheese over the chicken, cover with lid and let set for 2-3 minutes.