Chicken, Salsa and Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Needed to whip up dinner with stuff I had in the house. Came up with this spanish style chicken and rice bake. Its very tasty and so comforfting, with minimal effort! Ingredients:
1 lb boneless chicken breast, cut into bite sized pieces |
1 (6 ounce) package spanish rice mix (i use lipton or knorr) |
2 tablespoons canola oil |
3 tablespoons chili powder |
1 tablespoon cajun seasoning |
2 cups frozen sliced bell peppers |
1/2 small onion, diced |
2/3 cup salsa |
1 cup frozen corn |
1 cup colby-monterey jack cheese, shredded cheese blend |
Directions:
1. cook rice according to package.
2. preheat oven to 325.
3. in a large skillet saute chicken in oil about 10 minutes. season with chili powder and cajun seasoning.
4. add peppers and onion, saute about 5-7 minutes until veggeies get tender.
5. add salsa and bring to boil. once boiling add corn, lower heat and simmer anouther 7 minutes.
6. remove from heat and combine with rice.
7. pour into casserole dish and top with cheese.
8. bake uncovered for 20-25 minutes, until cheese is browned and bubbly.
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