Ever Ready: Santa Fe Chicken and Rice

Tuesday, February 16, 2016

Santa Fe Chicken and Rice

Tucson Botanical Gardens

Cook's notes: Weeknight Meals Made Easy-Spend Less Time in the Kitchen
I was fully engaged after reading the advertisement for

The product comes in White, Brown and Jasmine Rice. If you go to successrice.com there are 50 recipes that use this product. I went with the featured recipe Santa Fe Chicken and Rice and added my own spin. It was quick, easy and very flavorful. Diced olives are optional. A rotisserie chicken is an optional time saver. Brown rice is a healthy option. Check out other rice options below the recipe.

Santa Fe Chicken and Rice

Ingredients:

1 box of Success Boil in a Bag rice (you will need 1 bag of rice from the box for this dish) I used Brown Rice but white or jamine work too.
1 TB. olive oil
3/4 cup diced red onion
1/2 cup diced red and green min bell peppers
2 cups of cooked chicken, diced
1 cup frozen corn
1 cup black beans, drained and rinsed
1 cup mild or medium salsa
1-10 oz. can diced Mexican Style Tomatoes (Rotel)
2 cups jalapeno Monterey Jack cheese, Pepper Jack cheese or Mexican 4 Blend Cheeses,divided
optional 3/4 cup diced black olives

Directions:

Grease a 2 qt. baking dish and preheat oven to 350 degrees.
Cook rice according to box directions.
Heat oil and saute onions and peppers about 4 minutes.
In large bowl add cooked chicken and rice, onions, peppers, corn, beans, salsa, tomatoes and 1 cup of cheese.
Mix well and place in greased baking dish. Sprinkle rest of cheese and olives on top.
Bake uncovered 30 minutes.

Here are some other products that would work well for this dish