Wednesday, February 02, 2011

A Good Meal

Even if you don't like to cook this recipe is for you! I just had to share it!

Cooking on a budget is challenging but SO rewarding. I am amazed now at how much money I can save, and shocked at how much money I used to waste on food! In my quest of filling our bellies and satisfying our taste buds, I have tried out more recipes, and I am realizing that the Better Homes and Gardens Cookbook is my favorite. It has the most doable, delicious, and healthy recipes! I wanted to share one with you that I cooked the other night that we enjoyed. I am giving you as the cooking book has it, but we usually have boneless chicken breasts on hand, so that is what we used. Also, after two nights of us eating the one dish I had made, we had some rice mixture leftover, so I made us another meal by spreading refried beans over a tortilla, cover with rice mixture, top with cheese. Then, I baked it in the oven. Once the cheese had melted, I folded over the tortilla and baked it until the tortilla was lightly crisp. After pouring salsa on top of it, it looked restaurant style, so I was highly impressed with my improvising.

Spicy Chicken and Rice Bake

2 1/2 to 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 Tbsp cooking oil
1 15 oz can black beans, rinsed and drained
1 14-1/2 oz can diced tomates, undrained
1 cup tomato juice
1 cup forzen whole kernel corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8 to 1/4 tsp ground red pepper
Paprika

1. Skin chicken, set aside
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp salt. Bring to boiling. Transfer rice mixture to a 3 - quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breasts: 180 degree for thighs and drumsticks) and rice is tender.

post signature

1 comment:

I love to hear from you!