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Friday, October 11, 2013

Spanish Chicken & Rice Bake

This dish is easy it has that spanish rice style with some extra green peppers, onions and cheese, I serve it with ginger honey carrots and it's so good

What you Need:
1 can cream of chicken soup
1 cup salsa
3/4 cup tomato juice
1 cup whole kernel corn (optional)
3/4 cup uncooked long-grain rice
4 boneless chicken breast halves
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
3 TBS Olive Oil
1 Green Pepper sliced
1 Onion sliced or diced

What you NEED to DO:
First Heat up your olive oil in a skillet, when hot, toss in your chicken breasts sliced and brown them a few minutes on each side. Once they are browned add your sliced or diced green peppers and onions and saute them till just tender

Mix soup, salsa, tomato juice, corn(optional) and rice in 2-quart
shallow baking dish. Top with chicken, peppers and onions(seasoned with salt and pepper)
and sprinkle with chili powder. Cover tightly with casserole lid or
foil. Bake at 375° F for 45 minutes or so. Sprinkle with cheese.

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