Sunday, September 5, 2010

Fiesta Chicken Bake

Here's another cooking club recipe.  This one was submitted by Jami, and it is great!  I am always a sucker for Mexican food, and this was no exception...not to mention it was super easy to put together!

4 chicken breasts (or 6-8 tenders)
1 pkg Mexican rice (i use the knorr brand)
1 15 oz can black beans, rinsed w/ water, drained
1 15 oz can petite diced tomatoes
2 c. frozen corn
1 Tbsp olive oil
1/2 green pepper, chopped
1/2 yellow onion, chopped
8 oz cheese of choice, shredded (i used cheddar)
2 heaping spoonfuls minced garlic
cumin, paprika, salt/pepper,
tobasco sauce (a few dashes...or more depending on how much spice you want)

Cook rice as directed on pkg.

In a large skillet, saute gr.pepper, onion, and garlic in oil for a few minutes. Add beans and corn, saute a couple more min.

Add tomatoes w/ juice, dashes of tobasco & prepared rice. Mix all together, then transfer mixture into a 9x13 baking dish.

Sprinkle thawed chicken with cumin, paprika, salt & pepper and rub in (I do one seasoning at a time....there's no real measurements here)

NESTLE :) the chicken in the rice mixture! Bake covered at 350 degrees for 50-55 min for breasts (or less time if using tenders)...just cut into the chicken and make sure it's cooked

Cover with cheese last 5 minutes to let melt. enjoy!

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