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Chicken Olé

No recipe image available.This easy, Southwestern chicken and rice dish bakes inside an oven roasting bag and is served topped with green onions, cheddar cheese and avocado.

Recipe Ingredients:

1 oven bag (large size 14 x 20-inch)
2 tablespoons all-purpose flour
1 (7-ounce) package quick-cooking beans-and-rice mix
1 medium onion, chopped
1 (10-ounce) can Rot*Tel diced tomatoes and green chilies
2 cups water
1 tablespoon lime juice
4 boneless, skinless chicken breasts
Toppings: sliced green onions, shredded cheddar cheese, diced avocado

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Place oven bag in a 13x9x2-inch baking dish. Add flour to oven bag; twist end of bag, and shake.
  3. Add beans-and-rice mix, half of seasoning packet, and next 4 ingredients to oven bag, reserving remaining seasoning mix. Squeeze bag to blend ingredients.
  4. Sprinkle chicken with remaining seasoning mix; arrange in an even layer on top of rice mixture.
  5. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
  6. Bake chicken mixture at 350°F (175°C) for 40 to 45 minutes. Serve with desired toppings.

Makes 4 servings.