*Both recipes are from allrecipes.com but I adapted them to suit my needs, so I’ve included the original version and my adaptations.
Prep Time: 5 Minutes
Cook Time: 40 Minutes Ready In: 45 Minutes
Yields: 4 servings
“Chicken seasoned with taco seasoning and topped with salsa, then baked.”
4 skinless, boneless chicken breast halves (I used six)
4 teaspoons taco seasoning mix** (I used a whole package, see below)
1 cup salsa (I used a cup and a half)
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional) (I just put to taste on my own serving, since Josh doesn’t like sour cream)
1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
**I used an entire package of seasoning mix, dumped it in a storage bag, put the chicken breasts in (I used six breasts) and shook it up to coat.
Variations: Add a can of drained black beans and/or a can of drained corn.
1. Use a crockpot liner. Really, you’ll thank me. Don’t cook without one.
2. Coat both sides of chicken breasts with taco seasoning, place in crockpot, top with salsa and place lid on crockpot.
3. Cook on High for 4-6 hours or Low for 6-8 hours.
Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Yields: 4 servings
“Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.”
2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped (I omitted the green pepper because I didn’t have it and green pepper tends to take over a dish anyway)
2 cups water (I used chicken broth instead, for better flavor–1 can is approximately 2 cups)
1 (10 ounce) can diced tomatoes and green chiles (Rotel tomatoes or Del Monte diced tomatoes work well)
2 teaspoons chili powder, or to taste (I used cayenne pepper because I couldn’t find the chili powder)
1 teaspoon salt (I omitted the salt since I used chicken broth in place of water)
1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
My husband even liked this rice and he’s not a fan of Spanish rice.