Spanish Rice & Chicken Recipe 5 - 6 1 teaspoon 1/2 teaspoon 1 cup 1 cup 1 cup 1 can 1 can 1 can 1 cup 1 - 1/2 cups 1 - 1/2 cupsboneless, skinless chicken breast, halved chili powder, to taste cayenne pepper, to taste white rice liquid from salsa water diced tomatoes chili beans chopped olives, drained frozen corn cheddar cheese, grated Monterey jack cheese, grated Oven Temp: 350º Cooking Time: 35 - 40 minutes Pan Type: 9 x 13" baking pan Preheat Oven. Place salsa in colander to separate liquid from chunky ingredients. On stove top boil together salsa liquid and water. Add rice. Cook over low heat until rice is tender, 25 - 30 minutes. While rice is cooking, cut chicken into 1" pieces. Place chicken pieces in large frying pan with desired amounts of chili powder and cayenne pepper and cook until chicken is done. When rice is done, add rice and all remaining ingredients to cooked chicken, simmer over low heat until hot and bubbly. Place in pan and put in oven to bake. Note: This dish can be made the night before and stored in the refrigerator. Remove from refrigerator one hour before cooking, then bake per instructions.
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