Crispy Chicken and Mexican Rice!

Please follow and like us:
onpost_follow

Crispy Chicken and Mexican Rice 3

Crispy Chicken and Mexican Rice

By: Kecia’s Flavor Breakthrough!

Last year about this time I made a dish called Oven Baked Mexican Rice, it was really good! I have been wanting to make it again and I have a ton of left over rice from dinner last night, so I thought it would be a great way to use it up. I am adding some crispy baked chicken strips to the top to make it a fun, family friendly meal!

Serves: 4

Ingredients

Ingredients:

  • 8 chicken breast tenderloins
  • ½ cup flour
  • ¼ cup unseasoned bread crumbs
  • 1 egg
  • ¼ cup milk
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. kosher salt
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 2 tbsp. olive oil
  • 3 cups cooked whole grain rice
  • 1 cup tomato sauce
  • ½  red onion, chopped
  • 1 jalapeno pepper, seeds, veins removed and diced
  • ½ bell pepper diced
  • 1 clove garlic minced
  • ½ cup frozen sweet corn kernels, thawed
  • 1 tsp cilantro
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 tsp kosher salt
  • ½ cup shredded cheddar or Mexican blend cheese

Preheat oven to 350° F

Spice Coating

Mix together the bread crumbs, flour, paprika, onion powder, kosher salt, cumin and chili powder in a large zip bag.

Egg

Beat egg and milk together. Place the chicken tenderloins into the egg mixture. Next place them into the flour mixture and shake to coat. Set on plate to rest while oil heats.

Chicken

In a large skillet heat the olive oil over medium heat. Place the chicken into the skillet, brown each side of the chicken, remove from oil and drain on paper towels.

Sauce

Spray casserole dish with non stick cooking spray. Mix the remaining ingredients together, except for the cheese and place into the casserole dish.

Ready for Oven

Top with the cheese. Lay the chicken tenders on top of the rice mixture.

Crispy Chicken and Mexican Rice 1

Bake at 350° F for 30 minutes or until the chicken is completely cooked and the cheese is melted and bubbly.

Crispy Chicken and Mexican Rice 2

Remove from oven, let stand for 5 minutes before serving.

Please follow and like us:
onpost_follow

Print Friendly, PDF & Email

14 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *