Recipe: Delicious Cherokee Chicken Over Mexican Brown Rice

Cherokee Chicken Over Mexican Brown Rice. Pour over chicken and spread evenly. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.

Once onions soften, increase the heat to medium high and add chicken to the pan. This Mexican chicken and rice dinner is filled with shredded chicken, rice, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken. You can have Cherokee Chicken Over Mexican Brown Rice using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cherokee Chicken Over Mexican Brown Rice

1. It's 3 of Lg. Boneless Skinless Chicken Breast.
2. You need 2 Bags of Frozen Southwest Vegetable Blend, thawed.
3. Prepare 5 Cans of Nacho Cheese Sauce.
4. It's 2 Boxes of Brown Rice Mix.
5. Prepare 1/2 Cup of Mild Salsa.

Mix the ingredients together and place it all in a baking dish. Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper.

Cherokee Chicken Over Mexican Brown Rice instructions

1. Preheat oven to 450°F..
2. Meanwhile slice chicken breasts in half so you have two breasts from one breast. Once all the breasts are halved rinse and pat them dry. Arrange them in a baking dish. Set aside..
3. In a large mixing bowl add all 5 cans of nacho cheese sauce and both bags of the southwest vegetable blend. Mix til combined. Pour over chicken and spread evenly. Bake uncovered for 25-35 minutes til chicken is cooked through..
4. Meanwhile while chicken is baking cook the rice according to package directions. Once done add the salsa and stir to combine. Set aside til ready to serve and keep warm..
5. When chicken is done remove it from the oven. To a serving plate add some Mexican brown rice and top it with the Cherokee Chicken. Serve and Enjoy 😋.

Add the black beans and rice. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. In a large skillet over medium-high heat, saute chicken, garlic, and pepper in oil until chicken is cooked and peppers are tender. Put the white rice, broth, salt, and pepper into a saucepan.