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Recipes - Mexican Rice

Recipe Name

Mexican Rice

Submitted by

SIMOORE

Recipe Description

This recipe started out from leftovers we had in the refrigerator after "Taco Night" at my house but you can make it from scratch too.

Quantity	12	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



2	breasts, bone and skin removed	chicken breasts
1	teaspoon	Taco seasoning, - 1 whole packet
8	ounces	salsa
1/2	cup	black olives, sliced, drained
1	can, 15 oz (303 x 406)	corn, canned - drained
1 1/2	cups	Rice, white, long-grain, regular, raw, enriched
1	cup	Red beans, canned (15oz), drained
1	cup, shredded	shredded cheddar cheese
1	cup	Refried beans, canned
1	cup (8 fl oz)	Fat Free plain yogurt

Steps

Sequence	Step

1	Cut the chicken breasts in half horizontally. Place the halfs in plastic wrap and pound them to flatten them until they are all even in thickness. In a large non-stick skillet brown the halves on both side until the meat is just cooked. Remove the chicken from the skillet and slice into strips. Cut each strip into 3-4 chunks and return the chicken to the skillet. Following the directions on the Taco seasoning, add the contents of the packet and water. Cook as directed. Remove from heat and set aside. In a medium saucepan bring 3 cups of water to a boil and add the rice, when the water returns to a boil reduce heat to simmer, cover and allow to cook for 15-20 minutes. In the meantime combine the remaining ingredients except the shredded cheese in a large mixing bowl. Add the rice and chicken and stir until everything is well combined. Pour into a casserole dish and place in the oven at 425 degrees for 15 minutes or until heated through and bubbling. Top with the shredded cheese and bake for another 5 minutes to melt cheese. Remove from oven and serve.

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