Monday, August 24, 2009

Salsa Chicken & Cafe Rio Rice


This recipe comes from many different places. Someone gave me the recipe for Cafe Rio rice, chicken, and their cilantro ranch dressing, but I can't remember who it was! My step mom makes chicken like this all the time and I love it. But, I got this salsa recipe from Betty Crocker's Quick and Easy cookbook and I changed it a little. So...you tell me where I should say I got this recipe! :)

Chicken:
4 chicken breasts
1/2-1 cup flour
2 tsp taco seasoning mix
2 tbsp vegetable oil
Mix flour and taco seasoning mix together. Heat oil in a frying pan over medium heat. Dredge chicken in flour mixture and place in frying pan. Cook 3-5 minutes, turning once until brown on every side. Reduce heat to medium-low and cook about 8 minutes, turning once, until chicken is no longer pink inside.
Salsa:
1 can Mexicorn (whole kernel corn with red and green peppers), drained
1 medium avacado, chopped
2 tbsp chopped cilantro (I always use more)
1 tbsp lime juice
1 tbsp honey
2 tomatoes chopped
the remaining taco seasoning mix packet
While chicken is cooking, mix it all together. This is also an amazing chip dip. You can add a can or two of drained black beans if you'd like. And I don't usually measure any of this. I just eyeball it.
Rice:
1 cup rice
2 cups water
1/3 tbsp butter
1/3 cup chopped cilantro
1 1/2 tsp minced garlic
1 1/2 tsp chicken boullion
1/3 tsp cumin
1/4 tsp salt
1 1/2 tbsp chopped onion
Put rice, water and butter in a pan and bring to boil. Add rest of ingredients. Turn to low and cook 20 mintues, or until done.

Serve the salsa over the chicken. It's yummy!

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