Monday, August 29, 2011

Mexican Chicken and Rice

Mexican Chicken and Rice Casserole

2-4 Boneless Skinless Chicken Breast
2 TBS Oil
1 Cup Converted Rice
1 Cup Water
1 Cup Salsa
1 Package of Taco Seasoning
1 Cup of Frozen Corn

Heat oil in a nonstick skillet.  Add chicken and brown on both sides.  Salt and Pepper to taste.

In a 9x13 Casserole dish, mix remaining ingredients.  Place the browned chicken breast on top of the rice mixture and cover dish with aluminum foil.  Bake at 375 degrees for one hour or when rice has absorbed all of the liquid and the chicken is done.

Review:  This dish went together very quickly and offerd a tremendous amount of flavor for very little effort.  If you would like to extend the chicken to feed a crowd, shred or cut up the chicken after it is cooked and mix it in with the rice mixture.  Add some cheese to the top and melt in the oven.  Very easy to prepare and delicious!

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