Recipe of Any-night-of-the-week Cherokee Chicken Over Mexican Brown Rice

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, cherokee chicken over mexican brown rice. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Cherokee Chicken Over Mexican Brown Rice is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Cherokee Chicken Over Mexican Brown Rice is something that I’ve loved my entire life.

Cherokee Chicken Over Mexican Brown Rice. Add onion and garlic, saute Add chicken breast to skillet and cook until lightly browned on all sides. Stir in cumin and chile powder. I had a few requests for recipes I mention in grocery hauls so here is my Mexican Chicken, Brown Rice and Bean Bake.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook cherokee chicken over mexican brown rice using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cherokee Chicken Over Mexican Brown Rice:

1. Prepare 3 Lg. Boneless Skinless Chicken Breast
2. Make ready 2 Bags Frozen Southwest Vegetable Blend, thawed
3. Take 5 Cans Nacho Cheese Sauce
4. Take 2 Boxes Brown Rice Mix
5. Get 1/2 Cup Mild Salsa

She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Healthy Mexican rice that tastes amazing! This recipe is made with brown rice, which is perfectly fluffy after baking in the oven. This isn't a quick recipe I made this recipe over the weekend to serve with enchiladas.

Instructions to make Cherokee Chicken Over Mexican Brown Rice:

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 😋

This recipe is made with brown rice, which is perfectly fluffy after baking in the oven. This isn't a quick recipe I made this recipe over the weekend to serve with enchiladas. The dish had some overcooked crusty rice on the bottom and sides. Mexican chicken and rice is a one-pot meal loaded with flavor. Marinated chicken thighs simmer Pan-fry the chicken to brown and crisp the skin.

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