Fiesta Lime Chicken & Rice
This Mexican inspired dish is incredibly easy, doesn't use a lot of dishes, and taste fantastic. It is also a favorite with the kids!
*Photo Courtesy of Dessert Now Dinner Later
*Photo Courtesy of Dessert Now Dinner Later
Rate this recipe!
| Cook Time | 40 minutes |
| Servings |
people
|
|
Rate this recipe!
|
Ingredients
- 2 cups Dry Parboiled White Rice or 2 bags of Boil-in-Bag White Rice
- 4 cups water
- 2 large Chicken Breasts cut into ½-inch strips
- salt as needed
- 2 tbsp olive oil or as needed
- 1 small Red or White Onion diced
- 1 green pepper diced
- 1/3 cup Canned Black Beans rinsed and drained
- 1/3 cup Canned or Frozen Sweet Corn drained
- 1 ½ cups Francesco Rinaldi Original Recipe Pasta Sauce
- ¾ cup Shredded Mexican Blend Cheese
- 1 Fresh Lime Wedge, squeezed or 1 tsp. prepared lime juice
- 1 cup Baked Tortilla Strips or crumbled tortilla chips
- 1 tbsp Fresh Cilantro chopped
- Place dry rice into a medium cooking pot. Add enough water to the rice where it comes approximately ½-inch above the top of the rice. Bring to a boil, reduce heat to low, cover, then cook rice for approximately 10-12 minutes or until fully cooked. (If using boil-in bag rice, cook according to the instructions on the package).
- Heat a large saute pan over high heat until hot. Add the olive oil. Liberally season all sides of the chicken breast strips with salt and pepper. Saute the chicken breast strips on all sides until fully cooked, about 5-7 minutes (cook to an internal temperature of at least 165 degrees F). Remove chicken from the pan and place into a large bowl.
- In the same pan that the chicken was cooked in, saute the diced onion and diced green bell pepper over medium-high heat until tender, about 3-5 minutes. Add the black beans, corn, and Francesco Rinaldi Original Recipe Pasta Sauce to the pan. Saute over medium heat until heated through.
- In the large bowl that the cooked chicken is in, add and mix together the cooked rice and sauteed vegetable/pasta sauce mixture. Season to taste with more salt and pepper if desired. Pour mixture into a pan-sprayed 9x13-inch baking dish. Top with shredded Mexican cheese.
- Bake in a 350 degrees F oven for about 20-30 minutes or until heated through and cheese is fully melted.
- When ready to serve, squeeze a fresh lime wedge over the top of the dish, top with tortilla strips, and sprinkle with fresh cilantro (if desired). Enjoy!
