Picante Chicken and Rice

This dish is inspired by a meal my step-mom prepared last time we were home visiting.  Chicken breasts covered in salsa!  It was so good!  I decided to add some rice and bake it for a one pan casserole.  It turned out amazing and even my 2 year old loved it!

Super easy and budget friendly, this meal will be done in under an hour.  Here's how I make it...

Start by preheating the oven to 375.  Next chop an onion and a green bell pepper. 

Add a little olive oil to a Dutch oven over medium heat.  Add in the onion and bell pepper.  Sauté 4-5 mins, or until they start to get soft. 

While the onion and peppers are cooking, measure out the taco seasoning, garlic powder, and rice.  Add these to the pan and cook for an additional 2-3 minutes to toast the rice a bit.

Add in the chicken stock and black beans.  Stir everything together. Next lay the chicken breasts over the top.  (Note:  Depending on the size of the breasts, you may want to slice them in half.)  Sprinkle the remaining taco seasoning over the chicken.

Pour the salsa over the top.  Cover and bake at 375 for 45 minutes.  Sprinkle the cheese over the top and cover it back up until it melts. 

I like to garnish with some fresh cilantro.  You can also serve it with lime wedges to squeeze on, sour cream, and jalapenos.  Top it however you like!

Hope you'll give it a try!

Picante Chicken and Rice

• 3-4 boneless skinless chicken breasts
• 1 16 oz jar of salsa, any brand
• 1/2 cup shredded cheddar cheese
• 1 cup long grain white rice
• 2 cups chicken stock
• 1 bell pepper, diced
• 1 onion, diced
• 1 can black beans, drained
• 2 tsp taco seasoning plus 1 tsp (try mine here, or use store bought)
• 1 tsp garlic powder
• Cilantro for garnish
• Olive oil

Preheat oven to 375.

Heat a tablespoon of olive oil in a Dutch oven over medium heat.  Add in the onions and bell peppers.  Saute 4-5 minutes. 

Add in the rice, 2 tsp taco seasoning, and garlic powder.  Continue to cook a couple minutes.

Add in chicken stock and black beans.  Stir to combine.

Lay the chicken breasts over the top and sprinkle with remaining 1 tsp taco seasoning.  Pour the jar of salsa over the top.

Cover and bake 375 for 45 minutes, or until rice is tender.  Top with cheese and let it melt.

Garnish with cilantro before serving.

Enjoy!!!

Smoked Sausage and Vegetable Bake

This is one of those dishes I make when I want something quick and easy and don't want to wash a bunch of pots and pans.  Everything bakes together in one pan for easy cleanup.

You can substitute whatever vegetables you have on hand.  I've made this with asparagus, zucchini, corn on the cob cut into sections, cherry tomatoes, etc.  Whatever your heart desires, toss it in.

Hint:  Make sure you slice the potatoes thinly so they will get tender, or steam them before hand.  The quick cooking time prevents the other vegetables from over cooking and turning to mush.  I like my peppers to still have some crunch!

Here's what you'll need:

Preheat your oven to 375.  Then get to slicing!  Cut the peppers and onions into strips, thinly slice the potatoes, cut the squash into 1/2 coins, and cut the sausage into 2-3 inch sections.  I leave the green beans whole, but feel free to cut them in half if you want. 

Throw everyone in a baking dish.  I like to use this chicken roasting pan so I have room to get it mixed up without using another bowl.  Less mess is best. 

In a small bowl, mix together a tablespoon of onion soup mix (the Lipton variety), a tablespoon ranch dressing mix, and a tablespoon of paprika.

Drizzle 3-4 tablespoons of olive oil over the veggies.  Sprinkle on the seasoning and toss to coat. 

Cover with foil, leaving one corner folded back like so.  Bake at 375 for 35 mins.

I like to serve this with a side of carbs.  Ha!  Pasta salad goes well with this and makes for a colorful, semi healthy meal.  :)

Hope you'll give it a try!

Smoked Sausage and Vegetable Bake

• 1 lb smoked sausage, cut into 2-3 inch pieces
• 1/2 green bell pepper, cut into strips
• 1/2 red bell pepper, cut into strips
• 1/2 yellow bell pepper, cut into strips
• 1/2 sweet onion, cut into strips
• 3 small squash, cut into 1/2 inch coins
• 3 small potatoes, cut into thin slices
• 1/2 package of sliced mushrooms
• 1/2 bag green beans
• 4 tablespoons olive oil
• 1 tablespoon onion soup mix
• 1 tablespoon ranch dressing mix
• 1 tablespoon paprika

Preheat oven to 375 degrees.

Slice all the vegetables and sausage.  Place in a large baking dish.  Drizzle olive oil over the top. 

In a small bowl, mix together the onion soup mix, ranch dressing mix, and paprika.

Sprinkle seasoning over the vegetables and sausage.  Toss to coat.

Cover with foil, leaving one corner turned back.  Bake at 375 for 35 minutes.

Enjoy!!!