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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Baked in the oven to finish ...using salsa and broth to season the rice. It creates a fantastic mix and an entire dinner in one dish. I found this years ago in the San Francisco Chronicle. Pretty low fat tooo. Serve with spoons of sour cream. Ingredients:
4 -6 boneless skinless chicken breasts |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
2 minced garlic cloves |
1/2 chopped medium size onion |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 1/4 cups uncooked long grain rice |
1 (14 ounce) can reduced-sodium chicken broth |
1 cup frozen and thawed corn kernel |
1 cup thicky and chunky salsa |
Directions:
1. Heat the oven to 350.
2. Season the chicken with the salt and pepper.
3. Heat the olive oil in a big skillet over medium heat.
4. Add the chicken turning once cook for 2 to 3 minutes on each side (it will not be done through).
5. Transfer the chicken breasts to a plate and cover to keep warm.
6. Add the garlic, onion, cumin and oregano to the same skillet and stir to cook softening the onion.
7. Add in the rice and stir till the rice is opaque. (2 minutes?).
8. Stir in the broth, corn and salsa and bring to a boil.
9. Transfer the rice mixture to a 3 quart casserole and cover and bake it for 30 minutes.
10. Remove the cover and tuck in the chicken breasts along eith any accumulated juices.
11. Cover again and bake for 15 more minutes until the liquid is absorbed.
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