Arroz con Pollo
1 cup uncooked rice (This annoyed me: the instructions tell you to cook the rice, if you have any left-over rice you'll need about 3 cups cooked rice)
1 cup black beans, drained
1 cup frozen corn (or canned corn, drained)
6 (4oz each) boneless, skinless chicken breast halves
1 tsp salt
1/4 tsp pepper
½ cup chicken broth
1 cup salsa
1 cup marinara sauce
½ cup red bell pepper, sliced
½ cup scallions, chopped
1/4 cup fresh cilantro
1/4 tsp ground cumin
1 tsp minced garlic
1 cup shredded cheese
Spray 9x13-inch baking dish with nonstick cooking spray.
Prepare the rice according to package directions. Spread the rice over the bottom of the prepared baking dish. Layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. Set aside. In a large bowl combine the rest of the ingredients minus the cheese. Pour the mixture over the chicken. Sprinkle with cheese.
Serves 6 (So I'm going to make one recipe and freeze half for my little family)
For dinner tonight... Preheat the oven to 350 F (175C). Bake for 45 minutes to 1 hour, until the internal temperature of the chicken breasts reaches 165F.
If you want to freeze it for later... Before baking, cover the dish with foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. (A good idea is to double the recipe, or half it depending on portion size needs and cook one for dinner while freezing the other.)
Tomorrow the left-overs are going to be cut up, warmed up and wrapped inside a soft tortilla with avocado, sour cream, cheddar cheese and a squirt of lime. Oh so divine!