"A family recipe for five generations. Easy and very good." — Candice
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2 (6.8 ounce) packages
Spanish-style rice mix
skinless, boneless chicken breast halves - cubed
chopped green onion
shredded American cheese
1 (15 ounce) can
black olives - drained and finely chopped
Personally, I love this dish but have made a couple of changes. Instead of american cheese I use 1 bag of shredded cheddar cheese. I also put sour cream on top when I serve it.
I did make some changes as well as halving the portion. We used packaged cheese and broccoli rice mix instead of the Spanish variety. Substituted mozzarella for the American cheese. I chose to season my chicken with onion, garlic and chili powders. Layered in a glass baking dish as follows: rice, mixed frozen vegetables, chicken/green onion mixture, cheese and olives. Perhaps using regular onion and fresh-minced garlic would also add more depth of flavour to this dish. Wouldn't make again as there many leftovers that no one wanted to eat...
You could a lot with this recipe. However because are mixing two ingredients that are hot you do not need to bake it for 30 minutes, 10 min at best. You could use just about any meat in this rice dish.
Very good. I made half as much, used mexican cheese, and wrapped it up in a burrito with sour cream.
I've made this dish a couple times and it always winds up too dry for my tastes.
Pretty good stuff that doesn't require many ingredients. I made my own spanish rice, (with brown rice, garlic, chicken broth, and salsa) and then proceeded from there. I will use this recipe again for last minute dinner, especially since I would normally have these ingredients on hand.
My family loved this! I served it with corn tortillas and a green salad...Will be making this again. Wondering how it got its name, though...
This recipe hit the spot for my craving for Mexican food. It was easy to prepare (I cooked the rice according to the package directions). I served it with tortilla chips and sour cream and it was enjoyed by everyone.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 123
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