The Pioneer Woman Tasty Kitchen
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Fiesta Chicken and Rice Bake

4.86 Mitt(s) 7 Rating(s)7 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 5

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Level: Easy

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Description

This is another one of those awesome pantry purging recipes. Your mouth is gonna be so happy.

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic, Minced
  • 2 whole Small Jalapeno Peppers, Minced
  • ½ cups Red Bell Pepper, Diced
  • 4 ounces, weight Baby Bella Mushrooms, Sliced
  • 2 whole Scallions, Finely Diced
  • ½ cups Wild Rice
  • 1 cup Chicken Broth
  • 1 whole Roma Tomato, Chopped
  • ¼ cups Cilantro, Roughly Chopped, Plus More For Garnish
  • 1 teaspoon Ground Cumin, Divided
  • 1 teaspoon Chili Powder, Divided
  • 2 whole Chicken Breasts
  • ½ teaspoons Coarse Salt
  • ½ teaspoons Freshly Ground Pepper
  • 1 cup Grated Cheddar Cheese

Preparation

Preheat oven to 375ºF.

Heat the oil in a medium skillet. Add the garlic and jalapeno peppers and bloom for 30 seconds. Add the red bell peppers, mushrooms and scallions. Season with a pinch of salt and pepper and saute 5 minutes.

In a small baking dish, combine the rice, broth, tomato, cilantro and sautéed veggies. Sprinkle mixture with half of the cumin and chili powder.

On another plate, sprinkle the chicken breasts with salt, pepper, the remaining chili powder and cumin.

Cover rice mixture and bake 30 minutes.

Remove from oven and place chicken breasts on top of the rice. Sprinkle with cheese, cover and bake 30 more minutes.

Remove foil and broil until cheese is nice and bubbly!

One Comment

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Linda on 8.30.2011

This looks really good. One question…is the wild rice cooked or raw before putting it into the baking dish?

7 Reviews

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Helen on 10.17.2013

This is wonderful! Our family loves wild rice, and I had never thought to use it in a mexican flavored dish, but it is perfect. We have made this several times with different veggies and boneless skinless chicken breasts. My boys are big eaters so I usually double the rice. Thanks for the great recipe!

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JoyfulCook on 2.18.2012

Love that there are tons of veggies! :) very tasty!

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Linda on 10.26.2011

I finally made this. Used a brown/wild rice blend and it was good, but the rice was really soupy. Next time I would double the amount of rice and use boneless, skinless chicken breasts.

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Kristen Wenger on 9.8.2011

This was great … I used 2 green bell peppers, half an onion (no mushrooms or green onions – just didn’t have them in the fridge) and added some black beans as well – really simple and totally delicious.

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hjstep on 9.8.2011

I made this for a family of four. I cooked it in a 9×13 pan and added a can of beans. My family ate the whole dish. Seconds were had and everybody liked. Plus, I got them to eat a bunch of veggies.

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