I love easy to prepare dishes that are full of flavor. In our house, anything Mexican is pretty popular, so this dish was and easy success.
Original recipe from TipHero.
Serves 4
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes
Ingredients:
– 1 cup uncooked basmati rice, rinsed
– 1 can corn kernels, drained
– 1-15-ounce can black beans, drained and rinsed (Jen’s Note: Omit if your breast feeding and beans don’t work well with baby)
– 1-16-ounce jar salsa
– 1 cup chicken broth
– 1-½ teaspoons ground cayenne pepper (Jen’s Note: Omit for less spice)
– 1 teaspoon oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 large chicken breasts (about 1-1/2 pounds), thawed (Jen’s Note: Cut in half length wise)
– 1 cup shredded cheese blend
– 2 green onions, sliced
Directions:
- Preheat the oven to 375 degrees Fahrenheit.
- In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine. (Jen’s Note: Or, use a 8×11″ dish and you can add a third chicken breast)
- Cut the chicken breasts into 2 pieces and submerge into the liquid in the baking dish as far as possible.
- Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
- Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
- Top with green onions and serve.
Jen’s Note: We like to have garnishes like sour cream, cilantro, lime, hot sauce, so have those on hand to enhance the dish. Serve with green salad for a great, easy, week day meal!
I’ll see you at the table!
