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!
- 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
Mix together the bread crumbs, flour, paprika, onion powder, kosher salt, cumin and chili powder in a large zip bag.
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.
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.
Spray casserole dish with non stick cooking spray. Mix the remaining ingredients together, except for the cheese and place into the casserole dish.
Top with the cheese. Lay the chicken tenders on top of the rice mixture.
Bake at 350° F for 30 minutes or until the chicken is completely cooked and the cheese is melted and bubbly.