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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 2 |
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The cherry tomatoes add fresh tangy flavor to this spicy dish. Ingredients:
2 chicken breasts |
your favorite salad dressing (not creamy) |
1 box spanish rice (rice a roni or your favorite) |
1/4 medium onion, thinly sliced and separated. |
8 cherry tomatoes, cut into quarters. |
1 cup chunky salsa |
cayenne pepper |
hot sauce |
pickled jalapeno pepper (optional) |
1/2 cup monterey jack cheese |
1/2 cup cheddar cheese |
Directions:
1. Marinate the chicken breasts for an hour in your favorite non-creamy salad dressing (I use zesty italian)
2. Bake the chicken in a glass baking dish for 50-60 minutes (or until done) at 375 degrees.
3. Make the Spanish Rice (follow the directions on the box).
4. Fry the sliced onion in a tablespoon of olive oil.
5. Once the onions are half-cooked, add the cherry tomatoes.
6. When the tomatoes are hot, add the salsa and cayenne pepper and hot sauce to taste.
7. Remove the chicken from the baking dish and replace it with the finished rice.
8. Put the chicken breasts on top and then spoon the tomato mixture over the chicken and rice.
9. Scatter pickled jalapenos over the dish (optional).
10. Sprinkle the cheese over the dish and then put it back into the oven for 8-10 minutes or until everything is heated throughout and the cheese is melted.
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