This recipe caught my eye right away. Initially because it has Mexican flavors (a favorite of mine) and secondly because I already had all the ingredients. (It was also a huge plus that it uses uncooked rice!)
I adapted this from a recipe on Dessert Now, Dinner Later.
- 4 or 5 thin chicken breasts. (You can cut them in half if you have larger ones. I happened to have some thin cut ones in the freezer.)
- 16oz jar of salsa
- taco seasoning
- 1 cup of long grain white rice
- 2/3 a bag of Birdseye Recipe Ready Southwestern Mix (This was a coupon freebie I’ve had in the freezer for a while and it worked perfectly in this recipe.)
- 1/2 cup of water
- About 1 cup of Mexican blend shredded cheese.
- In a greased 9×13 pan, stir together rice, salsa and water.
- Add the Southwestern mix and mix well.
- Place the chicken on top of the mixture and rub it with the taco seasoning.
- Bake at 400 for 45 minutest or until chicken is cooked through.
- Add Mexi-blend cheese on top of each piece of chicken and bake for an additional five minutes.
This came out great! The rice almost had a Spanish rice type flavor to it and the cheese really made the chicken taste delicious. The family enjoyed it (and some people were sure they wouldn’t like it, so that is saying something.) Very flavorful and quite easy to put together. I would definitely make this again. If you are feeding more than three or four I would recommend doubling it.