Chicken and Rice Mexican Style
Added by Fillylourecipes
Source: Amy L. Watson
Ingredients
- {'name': 'chopped onion', 'quantity': '1', 'units': 'medium'}
- {'name': 'garlic, minced', 'quantity': '1', 'units': 'teaspoon'}
- {'name': 'green pepper, chopped', 'quantity': '1', 'units': ''}
- {'name': 'tomatoes', 'quantity': '1', 'units': '1 pound can'}
- {'name': 'chopped green chilis', 'quantity': '1', 'units': '4 ounce can'}
- {'name': 'chicken broth', 'quantity': '1', 'units': '14 oz. can'}
- {'name': 'quick cooking brown rice', 'quantity': '1 3/4', 'units': 'cup'}
- {'name': 'Tabasco sauce', 'quantity': '6', 'units': 'drops'}
- {'name': 'chicken breasts, boneless', 'quantity': '2', 'units': 'pounds'}
- {'name': 'cheddar cheese, grated', 'quantity': '2', 'units': 'ounces'}
Directions
Preheat oven to 350 degrees. Cook onion and pepper in a skillet that has been sprayed with non-stick coating. Add next 6 ingredients. Mix well and bring to a boil. Remove from heat and spoon into a 12 x 9 inch baking pan that has been sprayed with a nonstick coating. Arrange chicken on top of rice mixture. Bake covered for 35 minutes or until rice is done. Sprinkle cheese over chicken. Let stant, 5 minutes or until cheese is melted. From Quick and Healthy Recipes and Ideas by Brenda Ponichtera. p. 147
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