Sunday, June 20, 2010

Chicken Basics: Mexican Chicken!

Mexican Chicken Recipe

  • Leftover chicken and rice, from Chicken Basics recipe
  • 1 can black beans*
  • 1/4 cup frozen corn*
  • 1/2 cup your favorite salsa
  • Sprinkling of shredded cheese (Mexican blend or Cheddar work best)
*You can also buy a pre-mixed frozen version of corn, beans and peppers in the veggie freezer section, if you prefer to keep it easy. Some stores carry it, others don't. If using this, you need 1/2 cup.
  1. Open and drain a can of black beans. Divide into quarters and freeze the extra three servings. This is where those tiny 2 oz. Gladware containers come in handy! 
  2. Mix the first quarter with your favorite salsa, corn and rice.
  3.  Add a tablespoon or two of salsa, to your desired level of heat, and mix. Place beans and rice onto plate and add chicken.
  4. Spoon salsa over the chicken breast and top with shredded Mexican cheese.
  5. Warm in microwave until cheese melts and enjoy!
HINT-- try keeping your shredded cheese in the freezer! It stays good for months there, rather than weeks in the fridge.  So if that block of cheese in the fridge is looking a little sad, shred it up! Why let it go bad when you can freeze it instead? Saves time and money! Just like IQF chicken breasts, cheese happily thaws while it need to wait.

1 comment:

  1. Thanks for stopping by CheapCooking. Looks like you've got some good cheap cooking for one ideas coming up!


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