Not Quite Spanish Rice & Chicken Bake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a meal very popular back home with my family and its also one that I make while at school. The cost for this meal can range about 10-15 bucks depending on where you get the ingredients and what you have. When I make this since I am alone I often get the chicken tenders and freeze the leftovers, which also taste very good! Ingredients:
1 (12 ounce) jar salsa (your favorite kind) |
4 boneless chicken breasts (or 8 boneless chicken tenders) |
2 1/3 cups instant rice |
1 cup water |
1/2 medium onion |
1/2 bell pepper (or 1cup of pepper onion mix) |
1 teaspoon salt |
1 teaspoon pepper |
1 1/2 cups shredded cheese (optional * i like sharp cheddar but velveeta has been used also) (optional) |
sour cream (optional) |
hot sauce (optional) |
Directions:
1. Pre-heat oven to 375 degrees.
2. In baking dish add chicken ,onion/pepper mixture and sprinkle lightly with salt and pepper.
3. Add water to dish and bake until chicken is cooked.
4. Once chicken is done add the instant rice and mix with the chicken broth that has formed.
5. Also add the salsa at this time and be sure to mix throughly. Mixture should be a little soupy, if not add hot water to salsa jar and pour over dish.
6. Return dish to oven and cook until rice is tender.
7. Once rice the rice is done top dish with cheese and serve with a dash of hot sauce or sour cream.
8. ( This could also be made on the stove top by simmering the chicken in water bell pepper and onions, adding salsa and serving over rice ).
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