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Tex-Mex Chicken and Rice Bake
Reviews:
July 30, 2010

This recipe is EXCELLENT! (with my mods of course!) To give it more flavor and color here is what I did: I used 6 breasts since I was cooking for 5 people. I cut them into strips, and then halves, and cooked them in a skillet with chicken taco seasoning. For my rice mixture I used mild rotel instead of salsa, a soup can of water, almost a whole can of corn, 1 cup of rice, and one can of black beans. Topped it with my chicken peices and then covered the entire thing with a thin layer of chedder cheese. Baked for 45 minutes, and for the last 5-10 minutes I scattered sliced black olives on top. Served with a dallop of sour cream on the side and it was AMAZING! I had 0 leftovers and eveyone raved about it. We will be making this again for years to come. Next time I might mix the cheese with sour cream and some chopped jalapenos to spread on the top for extra flavor. SO GOOD!!!

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