I know I’m not the only mumma who loves a quick and easy dinner while still being delicious and filling for their family. What’s even better this is a one-dish meal so easy clean up too, which I know are all our favorite. I have been cooking this meal since before I was pregnant with baby bear, and it has become one of our favorites. So here is my recipe for my Chessy Salsa Chicken Rice.
- 1 cup Rice.
- 1 cup Frozen Corn.
- 300g Salsa (mild or hot your choice).
- 1 1/2 tsp Cayenne Pepper.
- 400g Kidney beans.
- Salt&Pepper to taste.
- 1 tsp Oregano.
- 6 Mushrooms -Cubed.
- 1 cup Chicken Broth/Stock.
- 2 Chicken Breast – Cubes.
- 1 ball Mozerella – Sliced.
- 250g Cheddar – Grated.
This recipe makes enough for 2 Chessy Salsa Chicken Rice meals. So I cook it all in a dish big enough then once its cooked I transfer half into a smaller dish. Wrap in tin foil and place in the freezer till you want it again. Then to cook simply remove it from the freezer uncover it and place it in the oven for 30 Minutes. Adding more cheese if wanted.
Put the rice, corn, salsa, kidney beans, cayenne pepper, oregano, mushrooms, chicken broth in an ovenproof dish. Stir all together.
Dice the chicken into large cubes and add to the ovenproof dish. Stir the chicken through.
Over the dish with tinfoil and place in the center of the oven for 1 hour. Remove from oven and stir every 20 minutes. Warning: hot steam when lifting the tinfoil. Recover and place back in the oven.
Once the hour is over, remove from the oven. Uncover, stir and add the cheddar cheese then add the sliced mozzarella and return to the oven for a further 10 minutes.
Remove from the oven, stir and enjoy.