Monday, July 13, 2009
Black Bean and Corn Salsa Stuffed Chicken & White-Girl Mexican Rice
This is one of our favorites. I'm not too sure what to call it, so I'll go with Black Bean and Corn Salsa Stuffed Chicken. We serve it with White-Girl Mexican Rice.
Black Bean and Corn Salsa Stuffed Chicken
4 thawed out chicken breast...slice down the side to create a little pocket for stuffing
1 can seasoned black beans
1 can corn (I use frozen but it doesn't matter)
Lawry's Mexican Lime and Chili marinade
Fresh chopped cilantro (I dont know how much....maybe like 1/2 of the bundle)
1/2 cup chopped onion
Chopped canned japalenos to taste
Marinate chicken for at least 30 minutes. While marinating mix together beans, corn, onion, cilantro, splash of Lawry's marinade, jalapenos to make salsa. Stuff salsa inside of the chicken breasts. Place chicken in lightly greased baking sheet. Cover chicken with marinade. COVER WITH FOIL and cook at 350 for about 45-60 minutes or until chicken juices run clear. Serve with sour cream and sliced avocados on top.
White Girl Mexican Rice (I have to say that since I can clearly not make Mexican rice the official way)
1 can rotel
1 chicken bouillon cube (or use chicken broth instead of water for rice)
1 1/2 cup white rice uncooked
3 cups water
1/4 cup chopped onions
2 tsp minced garlic
Chicken Fajita Seasoning
1/2 cup frozen corn
1 tsp Cumin powder
Heat pan and several teaspoons of olive oil. Add garlic and onions. Sautee until soft. Add white rice and stir until it starts to poof up a little and turn whiter. Add cumin and stir. Add water, bouillon cube, rotel, corn. Unlike normal rice, you need to stir this every few minutes so that the bottom doesn't burn. Stir, cover and cook until tender...about 15 minutes.