cheesy fiesta chicken and rice with black beans


did you try that muffin recipe? We’re still eating on them and enjoying every bit. Next time I’m gonna make some without the nuts so Ben can eat one without mama having to pick them out.

Years ago I had won a gift card giveaway to a housewares webstore. So I purchased one of these but hadn’t used it since I bought it. Martha Stewart Dutch ovens are easier on the pocketbook than Le Creuset and are just as great!

This recipe can be adapted to be packed full of veggies or with just beans. That’s why I like it so much, so many possibilities. Plus it makes fantastic leftovers – eat it with tortilla chips or roll up in a tortilla.

cheesy fiesta chicken and rice with black beans:

2 large chicken breasts, cut in half
1 tbsp veggie oil, for cooking chicken
1 tbsp Italian dressing, for cooking chicken
1 1/3 cup water
1 packet taco seasoning
1 can cream of chicken soup
1 cup INSTANT rice
3/4 cup cheese
1 can black beans, drained and rinsed
Preheat oven to 350 degrees.

Heat tbsp of oil and tbsp of dressing in skillet. Cook chicken breast pieces until chicken is white to slightly brown in both sides.

While chicken is cooking, in medium size bowl, combine can of soup, water, rice, taco seasoning and half of cheese. Fold in black beans. *Pour into Dutch oven.

Once chicken is cooked, place in Dutch oven and cover with rice mixture. Top with remaining cheese. Cover with lid.

Bake for 30 minutes. Dish will be bubbly around edges.

*I used my Dutch oven, but you can also use an 8×8 casserole dish, but I would suggest spraying it with PAM before putting the food in.*

Next time I plan on shredding the chicken up or cubing it so there’s more chicken in every bite.

Damon is pretty honest about what to “cook again” or it wasn’t his favorite, and he definitely out that this is a “cook again!”


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