After my early morning workout, I am famished. As I’m drinking my post-workout protein shake and scanning Pinterest my craving for a delicious Mexican dinner is overwhelming.
Here are a few of the pins that I think would make an amazing & delicious Mexican dinner… cocktail included:
Clean Eating Cilantro Salsa from The Gracious Pantry
Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa from Rock Recipes
Lime Cilantro Rice from AllRecipes.com
Mango Jalapeno Margarita from How Sweet It Is
I think I’ll put this all together for our Cinco de Mayo dinner.
It can be a struggle to find meals that all five of us like. It is also difficult to find simple recipes with minimal preparation time. Some evenings (ok…most evenings) I’m too busy to stop everything to chop, mix, whisk, saute, etc. So, I was happy when a friend shared this recipe for Chicken & Salsa Rice Bake. It was a hit! (well, I omit the cheese topping on half when my 14 yr old is eating with us. He does not eat cheese.) The prep time is about 10 minutes, if that. Then, I put it in the oven and go about my day… removing the 2 yr old from the kitchen counter, helping the 4 yr old put together a puzzle, letting out 2 barking dogs, and taking care of all of the other random craziness that goes on in our house.
3-5 boneless, skinless chicken breasts
2 cups of instant white rice
1 1/2 cups of water
1 1/2 cups of your favorite chunky salsa
11 oz can of Mexicorn
1 can of cream of chicken soup
1 tbsp. of your favorite taco seasoning
1/2 cup shredded cheese (I use cheddar or mexican blend)
Preheat oven to 375 degrees. Combine rice, water, salsa, mexicorn, soup and taco seasoning in a 9×13 glass baking dish. Stir. Place the chicken breasts on top of the rice mixture. Bake for 45 minutes. Sprinkle cheese on top. Bake an additional 5 minutes or until cheese is melted and bubbly. Enjoy!
Please note: the photo does not do the meal justice. I am not a photographer.