Mexican Chicken and Rice

My favorite kind of food?  That's easy: Mexican!  It's flavorful, full of nutrients (including important protein), and when it's prepared right, it can be quite healthy.  This meal is a great one to prepare when you're short on time, since it only takes a few minutes to put together and stash in the freezer.  Or, forego the freezing and pop it right in the oven for a quick and simple dinner.


Ingredients:
1 c rice, uncooked
1 c frozen southwest vegetable blend (sweet corn, black beans, chiles, red peppers, onion)
4 small (or 2 extra large) chicken breast halves (can be fresh or frozen)
3/4 c chicken broth
1 (12-15 oz) can condensed cream of chicken soup
1 (15 oz) can petite diced tomates, lime and cilantro flavor
1 clove garlic, minced
Cayenne pepper, to taste
3/4 cup cheddar cheese

Make-Ahead Preparation:

• Combine uncooked rice and vegetables.  Spread evenly in the bottom of a 9 x 9 inch baking dish. Gently pour chicken broth over rice and veggies.
• Place chicken on top of rice and veggies in baking dish. 
• Combine soup, tomatoes, and garlic in a bowl.  For spice, add cayenne pepper to taste.  Mix with a whisk.
• Pour soup mixture over chicken and rice in baking dish.  
• Cover and freeze.

To Serve:

• Recommended:  Thaw in refrigerator overnight.  Bake at 350º for 30 minutes, or until chicken is barely cooked through.  Sprinkle cheese on top; bake for another 10 minutes or until cheese is melted.  
• From frozen:  Bake at 350º for an hour, or until chicken is barely cooked through.  Sprinkle cheese on top; bake for another 10 minutes or until cheese is melted.
• If cheese begins to brown but chicken isn't done yet, cover with foil and continue to bake until chicken is cooked through.

Makes 4 servings.

One fun way to serve this dish is in a bowl lined with tortilla chips, and with sour cream on top; the sauce will make a great dip for the chips. To add a fresh taste, serve with a few freshly copped green or yellow onions sprinkled on top.