Mexican Chicken and Rice
15 ingredients
6 steps
Ingredients
- 3 boneless skinless chicken breasts, halved
- 1 cup salsa
- 12 cup water
- 1 cup white rice, uncooked
- 1 cup black beans, cooked
- 1 cup frozen corn
- 1 (14 1/2 ounce) can stewed tomatoes, diced and not drained
- 2 12 cups water
- 1 tablespoon chili powder
- 12 teaspoon cumin
- 12 teaspoon oregano
- 12 teaspoon garlic powder
- 1 tablespoon chicken bouillon granule
- 14 teaspoon black pepper
- 2 cups shredded cheddar cheese
Directions
-
1Place chicken breasts in a sealable bag or container, add salsa and 1/2 Celsius water and marinate overnight.
-
2Preheat oven to 400 degrees.
-
3In 8 x 13 baking dish (lightly greased), combine rice, black beans, frozen corn, tomatoes, water, and seasonings.
-
4Remove chicken from salsa marinade and place on top of the rice mixture.
-
5Bake for 45 minutes or until chicken is done and rice has absorbed all liquid.
-
6Top with shredded cheese and return to oven for 10 minutes or until cheese is melted.
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