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Mrs B

Spanish Chicken & Rice Bake

A yummy chicken and rice dish with a latin flare
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Prep Time 15 minutes
Total Time 1 hour 30 minutes
Ingredients Method

Ingredients
  

  • 1 Cup uncooked rice
  • 1 cup frozen corn (thawed)
  • 1 15 oz can of black beans
  • 1 16 oz jar Salsa
  • 1 Cup Chicken Broth
  • 1 Tablespoon Taco seasoning Recipe here
  • 1 1/2 pounds of chicken cut into small piece
  • 1-2 cups of Cheese depends on how much you like
  • 2 whole green onions chopped (optional)
  • Greek yogurt or sour cream optional

Method
 

  1. Preheat the oven to 375 degrees
  2. Grease your 9x13 baking dish
  3. Drain rinse the black beans
  4. Add the dry rice, black beans, corn, salsa, chicken broth, and taco seasoning to your baking dish Stir until everything is evenly combined
  5. Cut the chicken breasts into small pieces
  6. Push the chicken pieces down into the rice salsa mixture
  7. Cover the casserole dish tightly with foil
  8. Bake for 60 minutes
  9. When your hour is up, take the dish out of the oven, test the rice with a fork to make sure it is done. If it is not, cover the dish, return it to the oven, and bake for 10-15 more minutes
  10. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven until the cheese has melted
  11. Add the slices of green onions to the top of the dish
  12. Top it with your choice of sour cream or greek yogurt
  13. Serve it hot