Mexican chicken and rice
Mexican chicken and rice
Ingredients/Components
- salt - 1 item
- water - 3/4 c
- dairy sour cream - 1 item
- can tomatoes - 1 1/2
- taco seasoning mix - 1 envelope
- shredded cheese - 1 item
- sliced olives - 1 item
- converted rice - 1 c
- broiler-fryer chicken, cut up - 3 lb
- diced avocado - 1 item
- Toppings As Desired: sliced green onions
How to make mexican chicken and rice:
Toppings As Desired: sliced green onions shredded cheese sliced olives diced avocado dairy sour cream Preheat oven to 375°. Remove excess fat from chicken. Season with salt and 2 tablespoons of taco seasoning. Add tomatoes, including liquid, to 12 x 8 x 2-inch baking dish. Break up tomatoes with spoon. Add remaining taco seasoning, rice, water and salt. Stir well. Arrange chicken over rice mixture. Cover tightly with aluminum foil and bake in 375° oven for 1 hour, or until chicken is tender and most of liquid is absorbed. Serve which choice of toppings. Makes 6 servings. Contains 385 calories per serving, toppings not included.Recipe categories: < 60 mins, North american, Mexican.
Rating:
Related ingredients:
sugar, semi-sweet chocolate, flour, margarine, softened, light brown sugar, carrots, sliced 1/4-inch thick, can comstock peach or apple pie filling, fresh egg noodles
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