Mexican Style Chicken & Rice |
| Name: |
Sarah Schmidt |
| Base: |
Naval Station San Diego |
| Recipe: |
Perheat oven to 350. Mix 1 full box of minute rice, 1-16 oz. jar salsa(reserve 1/3 c. for topping), 2 tsp butter, 1 can of black beans (drained and rinsed), and 1 3/4 cup hot water in 13 X 9in. pan. Place 1.5 to 2 lbs. of raw boneless skinless chicken on top. Add remaining salsa to top of chicken. Cover with foil and bake 30 minutes. Remove foil and bake an aditional 15 minutes. Garnish with fresh chopped cilantro or your favorite shredded cheese. |
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