Monday, March 21, 2011

Simply Southwest Chicken with Salsa Rice

Tonight a new Tex-Mex creation was loved in this house, even by the littlest ones. The slight heat from the spice didn't keep the kids from eating. They just followed my lead and dip it in sour cream. OH MY! This is oh so yummy! Brian said the only thing missing was some re-fried beans on the side. So, mental note for next time I'm at the store to pick up a few cans. That's something that I've never really bought to keep in the pantry. I've only used it for the Corn Black Bean Lasagna recipe on the TS site---which is outstanding by the way. This will take you maybe 3 minutes to assemble, however it needs to cook for a hour to make sure that the rice is done. I also used boneless chicken tenders instead of breasts/other parts. I'm sure that you could use any of them, just be sure they are boneless. :)

2 TBSP Simply Salsa
a 15 oz can of tomato sauce
1 cup of uncooked rice
Simply Southwest Seasoning and Rub
10 boneless chicken tenders
1 cup of taco blend shredded cheese

Pre-Heat Oven to 350 degrees and spray a 9X13 casserole dish with non-stick cooking spray. Mix the first three ingredients together and spread on the bottom of a casserole dish. Sprinkle Simply Southwest Seasoning and Rub on a paper towel. Press one side of a chicken tender on top of the spice and place on top of rice mixture. Repeat for other 9 pieces of chicken and place in rows. Cover with aluminum foil and bake for one hour. Then uncover and sprinkle shredded cheese over chicken and rice. Put back in the oven for another 5 mins or until cheese melts. Garnish with sour cream. Serve with sides of kernel corn and re-fried beans.