Recipe of the Day - Monterrey Chicken!

I actually first saw this recipe on the back of an Uncle Ben's converted rice box, so they get the credit, but I've made a few adaptations. The recipe for Easy Monterey Chicken is below. It's easy to prepare, inexpensive, and creates little mess. In my book, that's a win, win, win!

Monterey Chicken

Ingredients: butter, 1 lime, 1 avacado, 1/2 white onion 1 lb of boneless skinless chicken breast or tenders, 1 can of blackbeans, 1 can of pinto beans, salt, pepper, cumin, cilantro, 2 cans of chopped tomatoes with liquid. 1 box of your favorite rice (whole grain, white, yellow, anything works! I used Uncle Ben's boil in bag rice.)

Butter a casserole dish. Arrange chicken breast or tenders evenly around the bottom of your dish. Salt and pepper chicken breast, sprinkle with 1/2 tsp of cumin and about a palm full of fresh chopped cilantro (or one cube of frozen cilantro - you can find these at Trader Joe's.) Sautee chopped onion until traslucent. Sprinkle cooked onion evenly over chicken breast. Empty contents of both bean cans including liquid onto the top of chicken, onion mixture. Empty contents of tomato cans on top including liquid. Bake at 350 degrees about one half hour, or until chicken is cooked through. Prepare rice according to package directions. Serve chicken and sauce over rice. Garnish with lime wedges, and sliced avacado. Serve with hot crusty bread for dipping the sauce.

This dish was so easy, and both of the kids loved it, especially squeezing the limes. The best for mom: it onlly dirties two dished, and you can feed your family for under $10, unless you have like more than 4 kids, and then you need a personal chef at this point!

God Bless.