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
Prep Time (minutes)
20
Cook Time (minutes)
20
Ready In (minutes)
40
Ingredients
Amount
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.
