Robyn's Tex-Mex Chicken and Rice |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 3 |
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I created this dish because it was all that was left in my cupboards. I was going to make traditional chicken and rice, but found a can of tomatoes instead of Cream of Mushroom soup. Well, I think I lke this better and my family did too. I used chicken wings because I lacked chicken breasts. I'll try it with breasts next time. Ingredients:
15 chicken wings |
1 cup rice (uncooked) |
1 (14 1/2 ounce) can chopped tomatoes (undrained) |
1 1/4 cups water |
1 teaspoon chicken bouillon |
1 tablespoon dried onion flakes |
1 tablespoon chili powder |
1/2 tablespoon cumin |
1 teaspoon seasoning salt |
1 teaspoon black pepper |
1/2 teaspoon garlic powder |
1 tablespoon dried parsley |
1/4 teaspoon ground red pepper |
1 cup shredded mexican blend cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Empty all ingredients, except chicken, in a large baking dish. Stir.
3. Place chicken wings atop rice mixture.
4. Season top of wings with a little more of the salt, black pepper, and chili powder.
5. Cover with foil and bake for 1 hour or until wings are done and rice is tender.
6. Top with shredded cheese and bake uncovered for an additional 5 minutes.
7. NOTE: I don't measure my seasonings, so these measurements are guestimations. Adjust seasonings to your own liking.
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