Baked Chicken Mexican Style
Main Dishes • Mexican
Description
Baked Chicken Mexican Style
Ingredients
- Arborio rice 5 oz
- Canned Baby Beets 10 oz
- Cilantro 3½ tablespoons
- Fajitas sauce 15 oz
- Vegetable Oil 1 tablespoon
- Skin-On Chicken Breasts 20 oz
- Sour Cream 5 oz
- Cheshire Cheese 10 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease a round ceramic dish with oil. Bring water to a boil in a large pot, add the rice, and cook for 10-12 minutes, stirring occasionally. Drain.
Step 2
In the prepared dish, mix the beans and one and a half tablespoons of cilantro, then add the rice and mix well. Lightly press the mixture down to soften the beans.
Step 3
Heat the oil in a large skillet over medium heat. Sear the chicken breast whole, without cutting it into pieces, for 3 minutes on each side. Add the taco sauce and cook for another 3 minutes.
Step 4
Layer half of the grated cheese on top of the rice. Place the whole chicken breast on top, spreading it evenly, sprinkle with one and a half tablespoons of cilantro, and top with more cheese. Cover with foil.
Step 5
Bake for 30-40 minutes, then remove the foil and leave in the oven for another 5 minutes. Cut into 4 pieces carefully, without damaging the layers. Serve, garnished with the remaining cilantro and drizzled with sour cream.
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