Not Quite Spanish Rice & Chicken Bake
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 340.19 g jar salsa (your favorite kind)
- 4 boneless chicken breasts (or 8 Boneless Chicken Tenders)
- 551.96 ml instant rice
- 236.59 ml water
- 1 medium onion
- 1 bell pepper (or 1cup of pepper onion mix)
- 4.92 ml salt
- 4.92 ml pepper
- 354.88 ml shredded cheese (Optional * I like sharp cheddar but Velveeta has been used also) (optional)
- sour cream (optional)
- hot sauce (optional)
directions
- Pre-heat oven to 375 degrees.
- In baking dish add chicken ,onion/pepper mixture and sprinkle lightly with salt and pepper.
- Add water to dish and bake until chicken is cooked.
- Once chicken is done add the instant rice and mix with the chicken broth that has formed.
- 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.
- Return dish to oven and cook until rice is tender.
- Once rice the rice is done top dish with cheese and serve with a dash of hot sauce or sour cream.
- ( 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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RECIPE SUBMITTED BY
Just a college student who loves to cook good food while saving time and money in the process.