Thursday, May 9, 2013

Cilantro Lime Chicken and Rice Bake(Gluten Free)

I'm still on my Mexican kick, I've been at it all week. The weather has been fabulous this past week, and there is just something about Mexican food that is refreshing. I made refried beans, guacamole, and more tortillas, and have been sipping margaritas like crazy. Today I knew I would be making something with chicken, and I was originally thinking about a tex-mex type chicken salad, but didn't really want to go to the store to get mayonnaise or lettuce to go along with it. So I decided to go with a rice bake; you just can't go wrong with rice in our house, and I had already used our leftover enchilada sauce to make Enchilada Rice earlier in the week and it was pretty good.
Once I decided that I would make a chicken/rice bake, I had been thinking about what flavors I wanted. Lime and cilantro for sure, and I had a red bell pepper and green onions leftover that would work well, too. After that it was just a little of this and a little of that and hope it turns out!
*I would just like to note that when I write measurements for spices, I'm just giving a guesstimate. I never measure things, I just shake it on until it looks good;) AND whenever I do a rice bake, I check on it periodically because I almost always have to add more water.

Cilantro Lime Chicken and Rice Bake

1 package chicken tenders
1 T fresh cilantro
1 lime, juice and zest
1 t red pepper flakes
1 t cumin
1 t salt
1 t pepper
 Mix together and marinate for about 1 hour

1 bunch green onions, cut up
1 red bell pepper, chopped
2 cups jasmine rice(or whatever type of rice you prefer)
1 box chicken broth + 2 cups water
Place green onions, bell peppers, and rice in a casserole dish. Put chicken and marinade on top and pour over the broth and water. Bake in the oven at 400 for about 45 minutes, or until rice is cooked. Add more water if needed.
Garnish with more fresh cilantro and grated cheese if desired.




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