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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken - Mexican Chicken with Rice Recipe

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This recipe for Chicken - Mexican Chicken with Rice is from Bachman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CHICKEN
2 tbsp. Olive Oil
2 Skinless, Boneless Chicken Breasts (cut in half)
1/2 cup Salsa
3/4 cups Shredded Cheddar Cheese
1/2 clove Garlic, minced or 1/2 tsp. Minced Garlic
1 pinch Salt
1 pinch Ground Black Pepper
1 pinch Ground Cumin
2 oz. Rotel Diced Tomatoes

RICE
1 tbsp. Olive Oil
1/2 small Onion, diced
3/4 cup Uncooked Long-grain Rice
1/2 tsp. Ground Cumin
1/2 tsp. Taco Seasoning
3 oz. Rotel Diced Tomatoes
1 tsp. Salt
1 (14.5 oz.) can Chicken Broth
Directions:
Directions:

CHICKEN
Preheat oven to 375 º.

Place oil in skillet and raise to medium heat. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and temperature at fattest part of chicken reaches 165 º (15 to 25 minutes).

Transfer meat to 8 x 8 inch baking dish or casserole dish, top with salsa, tomatoes, and cheese and bake at 375 º for 15 to 20 minutes (until cheese is bubbly and starts to brown.) Serve over rice.

RICE
In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.

Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
Personal Notes:
Personal Notes:
CHICKEN : Serves 4. Prep time 10 minutes. Cook time 30 to 45 minutes.

Calories: 132 | Total Fat: 6g | Cholesterol: 49mg

RICE
Serves 7. Prep time 15 minutes. Cook time 30 minutes. Ready in 45 minutes.

Calories: 79 | Total Fat: 1.2g | Cholesterol: 0mg

 

 

 

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