My husband does not share my absolute love of Mexican foods. So when I find a dish that satisfies my need for Mexican food and one that my husband also enjoys, I am one happy girl.
Spanish Chicken
Ingredients:
- 2 tablespoons canola oil
- 4 boneless skinless chicken breasts
- 1 medium yellow onion chopped
- 1/2 cup chopped green pepper
- 14 1/2 ounce can no salt added diced tomatoes
- 1 cup water
- 3/4 cup uncooked brown rice
- 1 tablespoon chili powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 1/2 cup picante sauce
- 1/2 cup cheddar cheese, shredded
- 2 1/4 ounce can sliced black olives
Directions:
- Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray. Set aside.
- In a large skillet add oil and heat. Add in chicken and cook for 2-3 minutes on each side. You do not need to cook all the way through just brown on each side. Remove chicken.
- Add onions, green pepper and garlic to same skillet and cook until tender.
- Stir in the tomatoes, water, rice, chili powder, cinnamon, cumin and pepper. Bring to a boil.
- Pour into prepared baking dish and top with chicken.
- Cover baking dish and bake for 35-40 minutes or until rice is tender.
- Uncover baking dish. Spoon picante sauce over top of chicken and sprinkle with cheese.
- Bake for 5 minutes uncovered or until cheese melts. Garnish with olives.
Serves: 4
Calories: 550
Total Fat: 16.6g
Saturated: 2.4g
Polyunsaturated: 2.2g
Monounsaturated: 4.2g
Trans: 0g
Cholesterol: 150mg
Sodium: 903.8mg
Potassium: 49.0mg
Total Carbs: 21g
Dietary Fiber: 4.6g
Sugars: 6g
Protein: 60g
Vitamin A: 25.4%
Vitamin C: 37.8%
Calcium: 14.2%
Iron: 8.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home's Casserole Cookbook.
