Cherokee Chicken Over Mexican Brown Rice
Cherokee Chicken Over Mexican Brown Rice

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, cherokee chicken over mexican brown rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cherokee Chicken Over Mexican Brown Rice is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Cherokee Chicken Over Mexican Brown Rice is something which I’ve loved my whole life.

Pour over chicken and spread evenly. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat.

To get started with this recipe, we must prepare a few components. You can have cherokee chicken over mexican brown rice using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cherokee Chicken Over Mexican Brown Rice:
  1. Make ready 3 Lg. Boneless Skinless Chicken Breast
  2. Get 2 Bags Frozen Southwest Vegetable Blend, thawed
  3. Get 5 Cans Nacho Cheese Sauce
  4. Get 2 Boxes Brown Rice Mix
  5. Prepare 1/2 Cup Mild Salsa

Mix the ingredients together and place it all in a baking dish. Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper.

Steps to make Cherokee Chicken Over Mexican Brown Rice:
  1. Preheat oven to 450°F.
  2. Meanwhile slice chicken breasts in half so you have two breasts from one breast. Once all the breasts are halved rinse and pat them dry. Arrange them in a baking dish. Set aside.
  3. In a large mixing bowl add all 5 cans of nacho cheese sauce and both bags of the southwest vegetable blend. Mix til combined. Pour over chicken and spread evenly. Bake uncovered for 25-35 minutes til chicken is cooked through.
  4. Meanwhile while chicken is baking cook the rice according to package directions. Once done add the salsa and stir to combine. Set aside til ready to serve and keep warm.
  5. When chicken is done remove it from the oven. To a serving plate add some Mexican brown rice and top it with the Cherokee Chicken. Serve and Enjoy 😋

Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Add the black beans and rice. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown.

So that is going to wrap this up with this special food cherokee chicken over mexican brown rice recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!