I know I’ve been MIA as of late, but my computer is now repaired and I’m back with a newly vengeance. (Unfortunately none of the information on my computer was recovered, but not to worry. I’ve been working on a whole new set of recipes to share!) This one for chicken and was super easy and was done in about 30 minutes!
– 3 chicken breasts
– 1 pack of Seeds of Change Spanish Style Rice & Quinoa
– Enchilada sauce (Whichever kind you want. I used Old El Paso, meduim)
– Cumin, Salt, Pepper, Paprika
– Shredded cheese (We used a Mexican blend)
– Olive Oil (just enough to use to saute the chicken in a pan)
– Chopped garlic (again, just enough to saute)
First, you want to pound out the chicken breasts. Then season with salt, pepper, paprika, and cumin. Then take to the pan… Drizzle a little olive oil in a pan and sprinkle a little garlic. Move your seasoned chicken into the pan to cook. Depending on the size of your pan, you may have to cook one at time. (Lucky for me I now have the super fabulous, cooks-everything-perfectly, Anolon covered grill pan. If you don’t have nice cookware, I highly recommend investing in some. Cooking is so much easier when you have these incredible tools! ) I digress. Saute your chicken in the covered pan on low-med heat for about 3-4 minutes on each side. You really don’t have to do much watching at all. At this point, you can go ahead and preheat the oven to 350.
While the chicken is cooking, throw the rice in the microwave for 90 seconds, per package instructions. Once cooked, empty the contents into a mixing bowl. and add the can of broccoli and cheese soup. Stir together. Toss in a little extra shredded cheese, if you’re a cheese-fiend like me. (I’m not proud.) Take the rice and cheese mix and spread on the bottom of a non-greased casserole dish. Place the chicken breasts on top and pour a little enchilada sauce over the top of the chicken and rice. Then top each chicken breast with a little cheese. Pop in the oven for about 25 minutes and that’s it! Enjoy!