mexican rice iii
Lunch
Mexican Rice III
A family-friendly baked dish featuring tender chicken, rice, and green beans in a creamy sauce. Easy and satisfying weeknight dinner.
Ingredients:
- 1 (6 ounce) package wild rice (such as uncle ben's В®)
- 3 cups water
- 1 tablespoon vegetable oil 1 pound skinless, boneless
- chicken breast meat - cut into chunks
- 1 (14.5 ounce) can french-cut green beans, drained
- 1 (10.75 ounce) can cream of mushroom soup
- 1 cup mayonnaise
Directions:
- Preheat an oven to 350 degrees F (175 degrees C).
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
- While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.
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