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Saturday, January 14, 2012

Baked Tex Mex Chicken and Rice

This is an easy recipe because you just throw it all together and put it in the oven. It's also gluten free.

Baked Tex Mex Chicken and Rice

~Serves 6-8
1lbs skinless boneless breast of chicken cubed
1 cup rice 
1 can black bean drained
10oz frozen corn
1 1/2 cup salsa
1 cup water 
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/2 cup shredded cheese

Preheat oven to 425
Put chicken, salsa (I like to use Pace Picante Mild), water, spices, rice, corn and beans in a casserole dish and stir with a fork until well combined. 

Bake, covered for 35 minutes
Remove from oven, and sprinkle cheese on the top. Replace in the oven uncovered for ten more minutes. 
That's it.....really.

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