Enjoy flavorful Southwest chicken straight off the grill. Prep time, cooking and cleanup are a snap with clever foil rice pouches.
- 3 (4 oz) chicken breasts, boneless skinless
- 1 cup quick brown rice (or white)
- 1 cup water
- 2 tablespoons taco seasoning (1 packet, see note below)
- ⅓ cup salsa
- ½ cup mozzarella or cheddar cheese
- 1 cup bell pepper, sliced into thin strips
- ¼ cup onion, sliced into thin strips
- ½ cup black beans
- 1 tablespoon olive oil
- 1 lime cut into wedges (optional)
- Pre-heat oven to 400F. Line a baking sheet with 3 sheets of foil (about 6-8 inches) and set aside.
- Combine the brown rice, water and 2 tablespoons taco seasoning in a medium bowl and soak for 5 minutes. DIvide rice (and it’s water) into 3 sheets of foil.
- Pound chicken with a meat tenderizer or a rolling-pin until they are even. Seasoning each chicken breast generously with the reaming taco seasoning. Place the chicken on the rice.
- Top each chicken with a few tablespoons of salsa and a sprinkle of cheese. Add the veggies and beans on the sides of the chicken.
- Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed.
- Bake for 30-35 minutes, or until chicken’s internal temperature reaches 165F. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
- Squeeze fresh lime juice on each packet, garnish with cilantro and sour-cream if desired and serve.
To make your own taco seasoning for this recipe: combine 2 teaspoons chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, ¼ teaspoon dried oregano, ¼ teaspoon paprika, 1 teaspoon salt, ½ teaspoon black .
For the Rice* I use instant «5 minute» rice (brown or white) for this recipe and have not tried it with regular rice. Some readers have had success with half-cooked rice.