Its TASTY TUESDAY! Here is a great recipe I have made for my family before! So simple and so delicious! Enjoy! Fiesta Chicken and Rice Bake INGREDIENTS 1 1/2 cups (375 mL) instant long grain white rice, uncooked 1 cup (250 mL) frozen corn 1 1/2 cups (375 mL) chicken stock 1/2 cup (125 mL) thick and chunky salsa 1 tbsp (15 mL) plus 1 tsp (5 mL) Tex-Mex Rub, divided 4 boneless, skinless chicken breasts (about 4-6 oz/125-175 g each) 1/3 cup (75 mL) shredded sharp cheddar cheese Additional salsa, sour cream and chopped cilantro for serving (optional) DIRECTIONS 1 Preheat oven to 375°F (190°C). Place rice, corn, stock, salsa and 1 tsp (5 mL) of the rub in Medium Rectangular Baker; stir to combine. 2 Sprinkle chicken with remaining 1 tbsp (15 mL) rub. Place chicken on top of rice mixture. 3 Bake, uncovered, 35-40 minutes or until internal temperature of chicken reaches 165°F (74°C) in thickest part of breast and juices run clear. 4 Remove baker from oven to cooling rack and top evenly with cheese. Let stand 3 minutes or until cheese is melted. Serve with additional salsa, sour cream and chopped cilantro (optional). Yield: , 4 servings of 1 chicken breast and 3/4 cup/175 mL rice Nutrients per serving: U.S. Nutrients per serving (1 chicken breast and ¾ cup/175 mL rice): Calories 360, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 44 g, Fiber 1 g, Protein 32 g U.S. Diabetic exchanges per serving: No information is currently available. Cooks Tips: Taco seasoning mix can be substituted for the Tex-Mex Rub. Recipe can be cut in half and baked in Small Rectangular Baker. Bake 30-35 minutes or until internal temperature of chicken reaches 165°F (74°C) in thickest part of breast and juices run clear.
Posted on: Tue, 30 Sep 2014 18:34:53 +0000