Wednesday, January 20, 2010

Mexican chicken with rice/beans

Recently, the kids have been lining up to help cook. Of course, I'm not sure how much help it really is, since the mess I have to clean up is bigger and often I have to redo some of what I just asked them to do. But it does get them excited about trying new foods. Because if they helped make it, it must be good, right?

In this case, I'm pretty sure it was good.

Skillet salsa chicken
2 T extra virgin olive oil
4 boneless, skinless chicken breasts (or 1 lb. chicken tenders)
1/2 cup flour
1 cup salsa (mild, medium or hot)
1/2 cup sour cream

In a large skillet, heat olive oil over medium/high heat. Dredge chicken in flour, shake off excess and add to skillet. Brown chicken on both sides. Pour salsa over chicken, reduce heat, cover and simmer, turning several times until cooked through. Remove chicken and place on a warm platter. Add sour cream to sauce left in pan and stir. Cook until sauce thickens, about 5 to 10 minutes. Pour over chicken.

Baked rice and beans
1 box Rice A Roni Spanish style rice
2 T butter or olive oil
2 cups water
1 14-oz. can petit diced tomatoes
1 14-oz can black beans, drained and rinsed
Shredded cheddar cheese
Preheat oven to 400 F. Melt butter (or heat olive oil) in a skillet. Add rice and toast until golden. In a baking dish, mix together rice, seasoning packet, water, tomatoes and black beans. Cover tightly and bake until rice is soft and liquid is gone, about 90 minutes, stirring every 1/2 hour. Top with cheese and return to oven until melted, about 2 to 5 minutes.

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