Monday, January 30, 2012

Cheesy Chicken and Rice Bake

I went home to Cleveland once again. This time to finally get my license plates for my car (my new car :)). I made another meal for my parents. This time it was a cheesy chicken and rice bake. You can also find the recipe here! I'm going to give the regular recipe. I doubled it thinking that it wasn't going to be enough. Not true. The regular recipe serves 5, so no worries!

What you need:
  • 2 whole boneless, skinless chicken breasts
  • 4 cups cooked brown rice
  • 3/4 cup frozen corn
  • 15 oz can black beans, drained and rinsed
  • 1 cup plain Greek yogurt
  • 4 oz can green chilis
  • 1/2 cup salsa
  • 1 cup low-fat cheddar cheese, plus more for topping
  • 2 Tbsp fresh cilantro for garnish

Directions:
  1. Preheat oven to 350 F.
  2. Cut fat off chicken as necessary. Put in sauce pan with a little oil and cook thoroughly.
  3. As the chicken is cooling cook rice as recommended on the box.
  4. As the rice is cooking put all ingredients, except for the cilantro, together in a large bowl.
  5. Shred the chicken as you like. I pulled it apart with my hands, but you can chop it up too.
  6. Add the chicken and rice and mix everything together, also add salt and pepper if desired.
  7. Put in an oven safe dish and top with cheese.
  8. Bake for 20-25 minutes, or until heated thoroughly.
  9. Garnish with chopped cilantro and enjoy!

Post a Comment

© Coffee + Cleveland. Design by Fearne.