Tonight for dinner I made what I am calling Tex-Mex Chicken and Rice. It was quick, easy and very, very taste. I started with four boneless, skinless chicken breast cleaned, seasoned them on both sides with my fejita seasoning mix (http://allrecipes.com/personalrecipe/63506142/fajita-seasoning-mix/detail.aspx) and browned them in EVOO on both sides.
While those were browning I took a jar of salsa, corn and black beans and mixed them together and I grated cheddar cheese. Once the chicken was browned on both sides I lowered the heat and poured the salsa, corn and black bean mixture over the chicken. I let the chicken cook covered while I made the rice, so about 20-25 minutes. About 2 minutes before serving I put grated cheddar cheese over the top.
Once the rice was cooked I put rice on each plate and then spooned the salsa, corn and black bean mixture over the top (except for the kids) then I placed the chicken breast on top.
The chicken was moist, flavorful and everyone really enjoyed it. Can't wait to make this one again!
Here is the recipe:
4 boneless, skinless chicken breast
1 TBSP Fajita mix
2 TBSP EVOO
16 oz jar of salsa
1/2 can corn, drained
1/2 can black beans, rinsed and drained
1/2 cup cheddar cheese
1. Season chicken on both sides with fajita mix.
2. Heat EVOO in a skillet over medium-high heat.
3. Brown chicken on both sides, about two minutes per side depending on thickness of the breasts.
4. Mix salsa, corn and black beans in a bowl while chicken browns.
5. Shred cheddar cheese and set aside.
6. Once chicken is brown on both sides, pour salsa mixture over the chicken and cover cooking for about 20-25 minutes
7. Place chicken breasts on top of the salsa mixture and sprinkle with cheese cover until melted.
8. Serve over rice.
Enjoy!! :)
Dianna
