Tonight I wasn't feeling so hot. I have some kind of head cold. I mean really, it's summer!! Who gets head colds in the middle of summer?! Me. So not right. Anyways. I was not in any mood or shape to make anything, for that matter. But-it needed to be done.
So, I took my mom's onion soup pork chop and rice recipe(yum.) and instead of the onion soup I added taco seasoning, cut the water back and added tomato sauce and a half can of small red beans. I blopped(That's right, that's a very fancy culinary term. Blopped.) my chicken thighs on top, covered it and threw it in the oven. Took all of about 5 minutes or less.
Now this does take about an hour to cook but it gave me some time to rest before hubs got home.
I was happy with how it came out and definitely a time saver dinner keeper! Soft, sticky rice with beans and I ended up shredding the chicken a little bit too and it was a great. The leftovers would make great burrittos or soup too!!
One Dish Chicken, Beans & Rice
1 cup rice
1/2 c water
1/2c tomato sauce
3/4 or 1 full envelope taco seasonings
1/2 can of beans-red, black, whatever
4 chicken thighs or breasts
s&p to taste
Put first five ingredients in 9x13, mixing slightly.
Add chicken thighs or breasts and arrange.
Cover tightly with foil.
Bake @ 350 for 1 hour.
When chicken is cooked through and water has been absorbed it's done.