Cooking Thursday is hosted by Sandra at Diary of a SAHM! Stop by and visit for some yummy recipes!
I think a lot of people have different versions of this in their recipe books, but I thought I would share mine!
2 bags of Knorr Spanish Rice
1 lb boneless, skinless chicken cut into bite-sized pieces
1-2 cups cheddar cheese
1 can black olives
1 cup crushed tortilla chips
1 can diced tomato w/ garlic and onion
1 can Mexicorn
1/2 can black beans
1 taco seasoning packet
Pam or EVOO
In a nonstick skillet, cook chicken w/ Pam or EVOO and add taco seasoning w/ 1/4 cup water. Cover and keep on low heat. You may shred chicken if you like it this way.
Cook rice according to directions.
Pre-heat oven to 350.
I use my Rachael Ray lasagna pan for this – but any large oven-safe pain will do.
Combine chicken, cooked rice, Mexicorn, diced olives, rinsed black beans, and tomatoes w/ garlic and onions into large pan. Place in oven for 20 minutes.
Add 1 cup crushed tortilla chips (we used Fritos) and top with 1-2 cups cheddar (we like a lot of cheese) and place back in oven until cheese is melted.
Note – this is NOT healthy! lol But it’s super good and my whole family loves it.
I hope you all have a wonderful week!