Linda's Mexican Chicken And Rice
Source of Recipe
Linda
Recipe Introduction
This is one I created, and it is pretty good too!
List of Ingredients
2 lg. whole chicken breasts
10 Minute brown rice, I used 4 c., cooked
1 can Ro-tel tomatoes with green chilies
1 small can black olives. sliced
1 small can low sodium V-8 Juice
1/4 c. water
3/4 of a jar of Tostitos Brand Salsa, Med.
6 oz. Mexican Blend Cheese, shredded
Recipe
Cook the rice and spoon over the chicken.
Dump Ro-tel tomatoes on top, along with the black olives.
Bake at 350, for about 45 mins., then take out of the oven.
Pour about 1/4 c. water over the rice, along with 1 small can low sodium V-8 juice, mixing into the rice.
Put back into the oven and bake for about 15 more mins., then take out of the oven.
Add about 3/4 of a jar of salsa, then sprinkle with about 6 oz., (or 3/4 of the bag) of shredded cheese.
Put back in the oven, and cook for another 20 mins. (The chicken breasts I had were really big ones. If you use smaller ones, cut down the cooking time a little).
Makes 2-3 servings
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