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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: 1. Place rice in bottom of lightly greased 3 quart casserole dish.
2. Combine tomatoes, garlic, onion, jalapeno, chili powder, and water in medium bowl. Stir well.
3. Pour 1/2 mixture over rice.
4. Arrange chicken pieces on top of tomato layer and top with remaining tomato mixture.
5. Bake, covered, in 325 degree oven for 1 1/2 hours until chicken is cooked and all liquid is absorbed.
6. Garnish with parsley.
| Ingredients:
1 1/2 uncooked long grain white rice
24 Ounce(s) Mexican-style stewed tomatoes active dry yeast
2 Pound(s) crushed garlic
1 chopped, medium onion
1/6 Ounce(s) chili powder
1 1/2 Cup(s) water
2 Pound(s) skinless, boneless pieces chicken breast
1/4 Bunch(s) fresh, chopped parsley |
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