Wednesday, April 08, 2009

Salsa Chicken Bake

I've been trying to use up the things I have in my pantry. The prices of fresh produce are through the roof right now so I've been using more frozen or canned things than I usually do in my cooking. Last night's creation was as follows:

Ingredients: (measurements are all approximates I just threw it together)

9 Boneless, skinless chicken thighs
2 cups basmati rice (we bought one of those huge bags on sale so I'm using this alot these days)
1 can of black beans
2 cups frozen corn
1/2 jar of salsa (1 + cup)
1 cup shredded cheddar cheese
1/2 cup sour cream

Cook basmati in rice cooker. Brown chix thighs in olive oil, season to your taste. Add salsa and roughly 1/2 cup water (chix broth would be tastier but I didn't have any on hand) and simmer. In a 9x13 glass pan layer cooked rice, beans, corn and then top with chix thighs, pouring any sauce over. Top with shredded cheddar that has been mixed with sour cream. Bake til cheese is bubbly and dish is heated through (roughly 20 minutes in 350 F oven).

It was a hit with the whole crew which is no small feat. Iceman gave it 10 stars and even Turtle gave it a thumbs up which is nothing short of a miracle with him lately (Mr. Picky all of a sudden). Kodiak and the Hero added some Franks Lime Hot Sauce to pump up the heat. They all said they'd like me to make it again.

3 comments:

  1. Mmm this sounds great! I love casseroles. So glad your family enjoyed your creation.

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  2. I make something similar but we put crushed tortilla chips on top with the cheese. yum!

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  3. Mmmm sounds yummy. That may just be on the menu over this easter weekend. I hear you on the cost of fresh fruit and veges! Fortunately I have found a butcher within walking distance who has great meat at a great price!

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