Robyn's Tex-Mex Chicken and Rice

"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."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
1hr 15mins
Ingredients:
14
Serves:
3
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Empty all ingredients, except chicken, in a large baking dish. Stir.
  • Place chicken wings atop rice mixture.
  • Season top of wings with a little more of the salt, black pepper, and chili powder.
  • Cover with foil and bake for 1 hour or until wings are done and rice is tender.
  • Top with shredded cheese and bake uncovered for an additional 5 minutes.
  • NOTE: I don't measure my seasonings, so these measurements are guestimations. Adjust seasonings to your own liking.

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Reviews

  1. Another great recipe, Robyn! I had chicken thighs to use up and forgot to buy the cheese, but other than that, made as directed. I liked that there was no cream soup in it, it's made with pantry staples and it had a nice kick too! Thanks for sharing your creations with us! :) Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
     
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RECIPE SUBMITTED BY

I've been married for nine years, with two small children. I have always been a creative cook until my son was born. He was born with a lot of food allergies and is a picky-eater on top of it. So now when I find food he will eat, I can save it here to help me remember what he likes. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
 
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