New Recipe ~ Mexican Chicken and Rice

We have a family favorite recipe at our house - Baked Chicken and Rice. Tonight, I modified it to make it Mexican Style.



Here's the original recipe:



1 cup of long grain rice

1 can Cream of Chicken

1 can Cream of Mushroom

1 can of Creamy onion or another creamy soup

2 lbs chicken pieces



Mix all ingredients together. Put in greased 9 x 13 pan. Top with chicken. Season with salt and pepper. Melt 1/2 stick of butter and pour over top of each piece of chicken. Bake at 350 degrees for 1 hour.





Here it is with a Mexican twist:



1 1/2 C Rice

1 Can Cream of Chicken

1 Can Cream of Mushroom

1 Can Mild Rotel

1 tsp paprika

1 tsp cumin

1/2 tsp garlic salt

1 onion finely chopped

1 can black beans drained and rinsed

1 can water

1 cup Mexican shredded cheese

2 lbs of chicken (I used breasts and thighs)



Mix rice, soups, rotel, onion, spices, beans, water, 1/2 cup cheese and pour into a greased 9 x 13 pan. Season chicken with salt, paprika and garlic salt and place on top of rice. Melt butter and pour over chicken. Bake covered at 350 degrees for 45 minutes. Uncover and sprinkle remaining cheese on the chicken. Bake for 15 more minutes.



My taste-testers approved!!! Might have to add this to our rotation!