Thursday, March 10, 2011

Fiesta Chicken and Rice Bake

Well, I needed a recipe that used rice, because P2 bought a HUGE 10 pound bag of basmati* rice (it came in a really cool reusable bag).  So for next while, I'll be using A LOT of rice. 
 
Ingredients

1 (10.75 ounce) can Campbell's Condensed Cream of Chicken Soup
1 cup Chunky Salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese

 
Directions
Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Plate and serve.

*Basmati Rice originated in India.  The grain is harvested once a year during the summer and aged a minimum of 12 months.  Basmati is an aromatic long grain rice and when cooked, extends the length of its grain to approximately twice its original size!

Stay hungry my friend!