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Mexi-Chicken & Rice

2 lb boneless, skinless chicken breasts, cut into chunks

2 cups Jasmine rice, uncooked

3 Tbsp taco seasoning

1 tsp chili powder

4 cups water

1 can diced tomatoes w/green chiles

 Preheat oven to 350* F

In a 9×13 baking dish, combine your dry rice, taco seasoning and chili powder.  Just give it a little toss, then spread across the bottom of the pan.

I like to cut my chicken into chunks or cube it (we’re talking about 2″ cubes or so here) to speed up the cooking time and ensure thorough cooking.  But you can do this with whole boneless, skinless breast pieces just the same.

Place chicken on top of rice.

Pour the tomatoes and water all around.

Cover and bake at 350* F for 50 minutes.  Uncover, stir and bake an additional 15 minutes UNcovered.

**may be a bit spicy for kids, my kids like spicy and this was ‘on the edge’ of their tolerance level..maybe cut out the chili powder OR the chiles…just use plain diced tomatoes instead


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