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Mexican Chicken and Brown Rice Foil-Pack Dinner

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Mexican Chicken and Brown Rice Foil-Pack Dinner
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 4
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Blogger Angie McGowan of Eclectic Recipes shares a fun packet dinner idea that would make a great make-ahead dinner, or take-along dinner when you go camping.

Ingredients

1/2
cup uncooked instant brown rice
1/2
cup water
4
boneless skinless chicken breasts
1
teaspoon ground cumin
1
teaspoon ground black pepper
1/2
teaspoon ground coriander
1
medium green bell pepper, sliced
1
medium red bell pepper, sliced
1
cup medium chunky style salsa

Directions

  • 1 Heat oven to 350°F. In small bowl, mix rice and water; soak 5 minutes. Drain.
  • 2 Season both sides of each chicken breast with cumin, black pepper and coriander.
  • 3 Cut 4 (12x10-inch) sheets of heavy-duty foil. Spray center of one side of each with cooking spray. Spoon one-fourth of rice mixture onto center of each sheet. Top each with 1 chicken breast. Top chicken with one-fourth of green and red bell pepper slices. Top each with 1/4 cup of the salsa.
  • 4 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
  • 5 Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes before serving.
Tips  

To add more vegetables to this recipe, add 1/4 cup drained vacuum-packed whole kernel corn with red and green peppers to each packet dinner.

Recipe can easily be doubled or tripled.

Nutrition Information 
No nutrition information available for this recipe
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