Thursday, March 15, 2012

Recipe Thursday - Cheesy Mexican Chicken & Rice

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

This week's Recipe:
I thought this was pretty good. It was slow coming together for me but I think that is just because I forgot that I needed to cook the chicken and the rice first. I think the only thing I will do different next time is use sour cream instead of the greek yogurt. I think it would add better flavor and would just work with it better!

Cheesy Mexican Chicken & RiceThis recipe is from Cozi

2 boneless, skinless chicken breasts, grilled or broiled and shredded
4 cups cooked brown rice
3/4 cup frozen corn
1 15-ounce can black beans, drained and rinsed
1 cup plain greek yogurt (you can use sour cream)
1 4-ounce can green chilis
1/2 cup chunky salsa
1 cup grated cheddar & monterey jack cheese (low-fat cheese works too!) + more for topping if desired
cilantro for garnish

1. Preheat oven to 350 degrees. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese is stirred in throughout the entire bowl. Season with salt and pepper if desired.

2. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

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Valery said...

Mmm sounds good