An easy delicious dinner you can have on the table in no time flat. This can also be made Gluten Free.
To Read More, Click On The Recipe Title.
I didn't have corn tortillas in the house tonight but I did have everything to make Spicy Tomato Rice. This is another very easy recipe that we loved! I started the rice before I made the chicken, both dishes were ready about the same time. This was a great side dish to accompany the chicken. I did leave out the jalapenos and substituted green pepper in it's place. I'm not a lover of anything hot, but I do love spicy. This was perfect for me.
As I've said before, I don't normally venture to far away from baking, but when I come across recipes that are this good, I just have to share. I hope you enjoy these as much as we did!
Easy Mexican Chicken and Beans
Betty Crocker
Ingredients:
1
Directions:
Spray
10-inch skillet with cooking spray. Add chicken to skillet; cook over
medium-high heat 8 to 10 minutes, stirring occasionally, until no longer
pink in center.
Stir
in seasoning mix, beans, corn and water. Cook over medium-high heat 8
to 10 minutes, stirring frequently, until sauce is slightly thickened.
Serve with tortillas.
Makes
4 servings
Spicy Tomato Rice
Ingredients:
1 TBLS Butter
2 cups white, long grain rice
1/3 cup diced jalapenos
1/3 cup diced green onion
1 clove garlic, crushed
1 TBLS chili powder
1/2 teaspoon chipotle, or more to taste
1 teaspoon cumin
1/2 teaspoon salt
2 1/4 cups chicken broth
1/2 cup tomato sauce
Directions:
In a saucepan on low heat, melt the butter, and add the rice, peppers,
onions, and garlic. Sauté for 2 minutes, coating the grains of rice with
the butter. Stir in the chili powder, chipotle, cumin, and salt.
Add the chicken stock and tomato sauce. Turn the heat to med-high and
bring to a simmer. Then turn down to low, cover, and cook for 20
minutes. After the 20 minutes, turn off the heat and let sit for 9
minutes. Uncover, fluff with a fork, and serve hot.
