Thursday, February 7, 2013

Mexican Chicken and Rice

This was kind of a wing it type recipe. I made it in the oven and it was fine. But a few bits of the rice was still crunchy, and that bugs me. But if you wanted to do it all in the oven, just mix the raw rice with the soup, top with frozen chicken, and then top with other ingredients and bake covered for 1 hour 40 minutes.

But I personally think the crock pot is best for this.

It ended up so yummy and had a lot of the things in it that are my favorites :)

Mexican Chicken and Rice

2 cans cream of chicken (or from scratch)
1 cup water or broth
1 packet of taco seasoning (or: 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder)
4-6 frozen chicken breasts
1 can rotel
1 can black beans, drained and rinsed
1.5 cups frozen corn
1 handful cilantro, chopped
2 green onions, chopped
Salt and pepper
1 cup shredded sharp cheddar cheese (or mex blend)

1.5 cups rice

Mix the soup, water/broth, and taco seasoning. If you use homemade soup and seasoning, add some salt and pepper.

Place frozen chicken in crock pot and cover with soup.

Mix rotel, beans, corn, cilantro, and green onions.

Pour on top of chicken.

Cook on low for 8 hours.

30 minutes before dinner, add cheese to crock pot and cook rice according to directions. I prefer a 1:1.5 ration of rice to liquids and use broth when I can.

Serve chicken over the rice.

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