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Spanish Chicken and Rice
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Description
One pot wonder! I make this in the oven, but I’m sure it could probably be tossed in the crock pot, too. I like to use chicken tenders for this recipe, but breasts will be fine.
Ingredients
- 1-½ pound Cubed Chicken Breasts
- 1-½ cup Long Grain Rice
- 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
- 2 cans (11 Oz. Can) Mexi-corn
- 1 can (10 Oz. Can) Ro-Tel Tomatoes
- 2-½ cups Chicken Broth
- 1 package (1 Oz.) Taco Seasoning
- 2 cups Shredded Mexican Blend Cheese
Preparation
Preheat oven to 350F.
Mix rice, beans, corn and tomatoes in a 9×13 baking dish. Place chicken on top.
Mix chicken broth and taco seasoning until well blended and pour over chicken and rice. Cover with foil.
Bake for one hour or until chicken is fully cooked and rice is tender.
Remove foil and sprinkle with cheese. Bake until cheese is melted, about 5 minutes.
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