One of my lovely readers named Nirma requested the recipe for One Pot South of the Border Chicken that I posted on this weeks M.A.D. Menu. Did you know that you can request the recipe to any meal you see listed in my weekly menus?! I know…isn’t that awesome?! 😉
So, Nirma, this recipe is for you!! Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
2 boneless skinless chicken breasts
1 red bell pepper
1 tablespoon olive oil
1 10-ounce can of Rotel, undrained
1 cup salsa
1 cup chicken broth
1 6-ounce box long grain and wild rice
1 tablespoon taco seasoning
2 tablespoons fresh cilantro, chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 cup shredded cheddar cheese
1) Preheat oven to 350 degrees.
2) Heat olive oil in a Dutch oven over medium-high heat. Add chicken and saute for 5 minutes or until browned. Add pepper and saute 2 more minutes. Add tomatoes, salsa, chicken broth, rice with season packet, taco seasoning, cilantro, cumin and oregano. Mix well to ensure all ingredients are moistened, especially the rice.
3) Baked covered in oven for 20-30 minutes or until rice is cooked through. Top with cheese, then baked uncovered until cheese is melted. Enjoy!