Thursday, February 26, 2015

Salsa Chicken & Rice

I came up with this recipe after hunting down other recipes for Salsa Chicken.


1lb of chicken tenders (approximately 10 tenders)
2 jars of your favorite salsa
1 can of either pinto beans or black beans
1 cup chicken broth
1 tsp chili powder
1 tsp cumin
1/2 cup taco sauce
1 cup of uncooked rice
2 cups of mexican cheese blend

Preheat oven to 375 and grease a 9 x 13 pan.

In a bowl combine rice, salsa, sauce, broth, chili powder, and cumin

Pour into the pan and add beans and chicken tenders.

Cover with foil and cook for 1 hour (longer if you use unthawed tenders)

If the rice is done add cheese and continue to bake until cheese has melted.

I found that with frozen tenders this recipe took about 1 hour and 15 minutes.


Bilbo said...

This looks really good ... I'll have to try it!

Nikki-ann said...

Looks yummy! :)

rashbre said...

I like that you do recipes in 'cups' instead of grams.

It's so much easier to envisage things in these non-metric measures.