Fiesta Chicken Bake
Ever have one of those days when you have a million things to do, and you find yourself trying to unload groceries, get homework done, feed the baby, and answer emails all while trying to figure out dinner? If you answered “no”, my guess is you’re not a mom. =) We ALL have crazy afternoons when we need a quick and easy recipe to fall back on….something tasty and simple to prepare that will please the whole family. Those types of meals are what I like to call my Chasing Supermom Trifecta meals…They’re Cheap, Easy, and The Kids Will Eat It! Isn’t that what we all really want?
When I found this recipe, I was so hoping it would go over well, and was delighted when it did. I had 5 clean plates at the end of dinner tonight. Score one for mom. I’ve said it before, and I’ll say it again…I’m not a gourmet, a foodie, or a “crunchy” cook. I’m just a busy mom who wants to find recipes that are easy to make that my family will eat. If that fits your description, read on! I’ve got an awesome dinner for you!
What I loved about this recipe was that I not only had all the ingredients on hand, but that it literally took 2 minutes to put together (if that.) I also liked the mild flavor in the rice. My family loves rice, but my children and husband often find many “spanish” rice recipes to be too spicy for their palates. While this rice is not full of southwest flavor, it has a nice mild taste that we all ate without complaint. (Keep in mind that this recipe is designed to please children and palates that prefer less spice. To add more flavor, try adding chili powder, canned chilis, salsa, etc.) (You can always kick things up to your liking as well.) I found the original recipe HERE.
Defrosted, boneless, skinless, chicken breasts
3/4 cup water
3/4 cup uncooked white rice (NOT minute rice)
1 can condensed tomato soup
3-4 t taco seasoning (or more) (The original recipe calls for chili powder (1-2t). I wanted to please my family, so I used taco seasoning. Again, spice this up to your liking.)
Preheat your oven to 375 degrees.
Mix together the water, rice, soup, and seasoning in a 13×9 pan. Place chicken on top and season with additional taco seasoning or chili powder. (I recommend adding a little salt as well.)
Bake for about an hour, or until chicken is no longer pink and rice is cooked through. (The original recipe says 45 minutes, but my rice was still a bit crunchy at that point. At one hour, it was perfect.)
Sprinkle with cheese during the last few minutes of cooking.
I served this with a green salad, and had a filling dinner that ALL of us ate with about 2 minutes of preparation. I also only had one pan to clean! This fed our family of two adults, two young kids, and a baby. If you were trying to feed bigger kids or teens, I would suggest doubling the recipe to ensure you have enough rice.