MEXICAN CHICKEN AND RICE BAKE RECIPES

Steps:

• Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
• Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
• Drain rice, making sure to shake out as much water as possible.
• Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
• Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
• Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
• When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
• Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.

Steps:

• Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.