Monday, March 16, 2009


I seem to have forgotten about this blog. Sorry! So here is a little treat to tide you over...
A delicious recipe:
Mexican Chicken and Rice Casserole
4 boneless, skinless chicken breasts-cooked and shredded or chopped
2 packages of Spanish rice
2 1/2 cups of Co-Jack shredded cheese
1 cup plain yogurt or sour cream
1 small can of diced green chiles
1 can of black beans, drained and rinsed
1 can of Southwest style tomatoes, with juices
1 can of corn

Begin by preparing the Spanish rice according to the box. When rice is beginning to cook but still has a decent amount of liquid in the pan, add your tomatoes, black beans, corn and chiles. Give it a good stir and then put the lid on and let the juices disappear as they normally do when you prepare rice. :) After rice has finished cooking (the liquid should be gone now), stir in plain yogurt, 2 cups of cheese, and all of the prepared chicken. Pour into casserole dish and top with remaining 1/2 cup of cheese.
Bake at 375 degrees Fahrenheit for 20-25 minutes. Serve with a side of tortilla chips.
This makes a pretty big casserole but you can easily reduce the size with reducing your ingredients!


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