Wednesday, February 10, 2010

Chicken Mexican Bake

We had another foot of snow here today.  So, dinner became what can I get out of the pantry again.  My husband really wanted mexican food so this is what ended up on our table.

Chicken Mexican Bake

6 boneless, skinless chicken breasts
1 4oz can of low-sodium V8
1 cup of frozen corn kernels
1 14oz can of black beans, rinsed
1 14 oz can of low-sodium diced tomatoes
1 medium onion, diced
3 garlic cloves, minced
1 jalapeno, minced
1 cup of brown rice*
1 bottle of lager (I used Sam Adams Boston Lager)
1 tsp of ground cumin
1 tsp of ground chipotle pepper
1 tsp of salt and pepper
1/2 cup of cheddar cheese, shredded

Preheat the oven to 350degrees.  IN a 13"x9" pan, pour the can on V8 into the bottom.  Place the chicken breasts in the pan, in a single layer.  Combine the corn, beans, tomatoes, onion, garlic, jalapeno, rice, beer, and spices.  Pour this mixture over the chicken and cover with foil.  Bake for 60 minutes covered and 15 minutes uncovered.  Top with cheese and cook until melted.  Garnish with cilantro.  Enjoy!

*I used normal brown rice.  I think that this dish would be greatly improved by using a quick cooking rice.  Some of my rice was done, some was not.  You could also use cooked rice but will need to reduce the liquid.  If you try this recipe, let me know how it comes out!

1 comment:

  1. This looks like a really tasty dinner. I have late classes this semester, and I've been looking for recipes like this. I'm going to bookmark this to make soon. Thanks for sharing it!


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