Oven Baked Tex-Mex Chicken and Rice
Recipe: #6950
November 13, 2012
Categories: Chicken, Rice, White Rice, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Bone-in Pieces, Chicken Dinner, more
"A tasty dish that's easy"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (345.6 g)
- Calories 515.2
- Total Fat - 28.3 g
- Saturated Fat - 8.2 g
- Cholesterol - 273.6 mg
- Sodium - 1192.7 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 1.9 g
- Sugars - 1.8 g
- Protein - 39.4 g
- Calcium - 131.2 mg
- Iron - 3.5 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Season the skin part of the thighs with a little salt and pepper. In a skillet brown the thighs lightly in oil. Remove to a plate.
Step 2
In a greased 2-quart baking dish stir the rice with condensed soup, salsa, water or broth, corn, 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with the browned chicken. Cover the baking dish.
Step 3
Bake in preheated 375 degreesF for 40 minutes or until the chicken is cooked through. Sprinkle with the cheese. Let stand until the cheese is melted.
Tips
No special items needed.
2 Reviews
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