This is in front of the neighbors house because they have great grass and it was sticking so well. Our yard was rather spotty.
Can you see the ice crystals? (snow!)
It was also enough to keep me from running to the grocery store. Just in time for Jo-Lynne's carnival, I learned that necessity is the mother of invention. You see, those silly kids went out and played hard in that snow, and then came in and wanted dinner! I had been busy documenting the momentous occasion, so I have not been to the store and supplies are at an all time low.
After pilfering in the pantry, I came up with the ingredients for Tuna Casserole and decided against it. Instead, I thought I would be creative. It was such a hit, I am sharing it with the bloggy universe.
Mexican Chicken and Rice (or what ever you want to name it)
You will need:
A couple chicken breasts (I used 2 because that's what I had. Use more if you'd like.)
Packet of Taco Seasonings
2 cups of rice (uncooked)
1 can of rotel type tomatoes and green chilis, drained
1 can black beans, drained
Corn (I used frozen, canned would work too)
Cheese
Preheat oven to 350*
Cook your rice with about half the seasoning packet of taco seasoning stirred into the water. I also used a couple tablespoons butter for a richer flavor.
While rice is cooking, brown chicken breasts. I sprinked mine with more taco seasonings and threw them on my George Foreman countertop grill. When chicken is browned, cut into cubes/chunks.
Rice and chicken done? Okay...
In a 13X9 dish, layer rice, chicken, some tomatoes, beans, corn, cheese. Then layer a second time sprinkling remaining taco packet lightly over top of dish. Heat at 350* for 15-20 minutes until heated through and cheese is melty.
Top with sour cream and enjoy!
I learned to live a little in the kitchen this week? You? =)
