Chicken and Rice Mexican Style
| Category | Main dish
|
| Classification | Mexican |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Amy L. Watson |
| Comment | |
Ingredients
- 1 medium chopped onion
- 1 teaspoon garlic, minced
- 1 green pepper, chopped
- 1 1 pound can tomatoes
- 1 4 ounce can chopped green chilis
- 1 14 oz. can chicken broth
- 1 3/4 cup quick cooking brown rice
- 6 drops Tabasco sauce
- 2 pounds chicken breasts, boneless
- 2 ounces cheddar cheese, grated
Directions
Preheat oven to 350 degrees. Cook onion and pepper in a skillet that has been sprayed with non-stick coating. Add next 6 ingredients. Mix well and bring to a boil. Remove from heat and spoon into a 12 x 9 inch baking pan that has been sprayed with a nonstick coating. Arrange chicken on top of rice mixture. Bake covered for 35 minutes or until rice is done. Sprinkle cheese over chicken. Let stant, 5 minutes or until cheese is melted. From Quick and Healthy Recipes and Ideas by Brenda Ponichtera. p. 147
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