In addition to decorating, I love, love, love to cook...so, I am also going to post one recipe per week that has been our family's favorite (for that week, anyway - we try new things and quickly arrive at new favorites!). This week I created a new dish - Southwestern Chicken & Rice. It is so easy and only dirties up two, count 'em, two pans!
Southwestern Chicken & Rice
4 boneless, skinless chicken breasts (or 4-6 chicken tenderloins)
1 can black beans, drained and rinsed
1 box Success boil-in-bag rice
2 pablano peppers
3/4 tsp garlic salt
1 cup sour cream
8 oz shredded pepper jack cheese
1/2 can low sodium chicken broth
1 clove garlic, minced
2 tsp Tony Chachere's creole seasoning
salt and pepper to taste
Preheat oven to 400. Line a 9x13 baking dish with foil and place peppers in dish. Bake until skin is blistered, turning so that each side blisters. Remove from oven and rinse peppers under cold water until cool enough to handle. Peel the thin layer of blistered skin (it is a clear, filmy layer) off of the peppers. Remove the stem and seeds. Dice the peppers. Reduce oven heat to 375 and discard the foil. Meanwhile, boil 3 of the bags of rice according to package directions. (The box of Success boil-in-bag rice comes with 4 packets, so one will be left for another use). Once rice is cooked, drain the water from the pan, remove the rice from the bags and pour the cooked rice back into the empty pan. Stir in the black beans, pablanos, garlic salt, sour cream, chicken broth, 3/4 of the cheese, and salt and pepper to taste. Spray the 9x13 pan with cooking spray and transfer the rice mixture into the pan. Top with remaining cheese and lay chicken breasts on top. Sprinkle Tony Chachere's on top of the chicken breasts (use more if you like it spicier!). Bake at 375 for 25-30 minutes, or until chicken is cooked through.
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