2.22.2016

Make it Monday // Southwest Chicken & Rice Bake

One of my favorite easy recipes is a variation of rice, cream of whatever soup, and chicken baked in the oven for 45 minutes.  This is a super easy base recipe to add your own spin on to get a yummy dinner and it is the recipe I have in my recipe book. I can't tell you how many times I've varied the ingredients to create something different.
Today I want to share with you how I made this delicious Southwest Chicken and Rice bake!  It is definitely a main dish - you can eat it with chips as a dip or use it as the fillings for burritos or tacos.  It is quick to make (it bakes for a bit, but you're not standing over the stove) and it's filling!
Here's how I made it

Ingredients:
1 can whole kernel corn
1 can diced/chili ready tomatoes
1 lb chicken breast (or more depending on your liking)
3/4 cup rice
Rotisserie chicken seasoning
1 packet Quesadilla Seasoning
1/2 Cup cheddar cheese (or queso cheese)
other veggies (peppers, onion, etc) optional
1 tbs olive oil

Start by defrosting your chicken if need be, slice it in to very thin strips.  Season the chicken with the Rotisserie chicken seasoning then sautee the chicken in a pan with the olive oil for about 5 - 7 minutes.  I found that in the original recipe if I didn't cook the chicken just a bit before throwing all the ingredients together, the chicken would remain under cooked.  You can also sautee the chicken with the peppers and onions if you'd like to soften them up a bit.  

Next in a square metal pan or baking dish add the rice, can of corn, and can to tomatoes.  Do not strain these cans.  The liquid is needed to cook the rice.  Mix in the Quesadilla mix into the rice, corn, tomato mixture evenly.

Add the chicken to the top.  Sprinkle the cheese on the top. Cover with foil.

Bake at 375 degrees for 45 minutes.  After it is done baking, let it sit for a few minutes and then stir & serve.
Like I mentioned above you can serve this as burrito or taco filling or as a dip for chips.  Or even in a taco salad shell with some greens.  I love the base recipe because you can get soooooo much versatility our of the same style.  This is my go to recipe for when Zach is gone.  Perfect simple bake it and leave it type of meal because I really do hate standing over the stove and cooking!

Do you have an easy go to recipe you use a lot?  How do you vary your recipes?

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