Easy Recipe Finder
Recipe Feeder
1 1/2 cups instant white rice, uncooked
1 1/2 cups hot water
1 tablespoon taco seasoning mix
4 small boneless chicken breast halves
1 each green and red bell pepper, cut into strips
1/2 cup salsa
1/2 cup Mexican style shredded taco cheese or regular cheddar cheese
Sour cream for garnish
Heat oven to 400 degrees F. Fold up all sides of each of four sheets of foil to form 1-inch rim; spray foil with cooking spray.
Combine rice, water and taco seasoning; spoon onto centers of foil. Top with remaining ingredients. Bring up foil sides. Double-fold top and ends to seal each packet, leaving room for heat circulation inside. Place in a baking pan.
Bake 40-45 minutes or until chicken is cooked through. Let stand 5 minutes before opening to serve.
1 1/2 cups hot water
1 tablespoon taco seasoning mix
4 small boneless chicken breast halves
1 each green and red bell pepper, cut into strips
1/2 cup salsa
1/2 cup Mexican style shredded taco cheese or regular cheddar cheese
Sour cream for garnish
Heat oven to 400 degrees F. Fold up all sides of each of four sheets of foil to form 1-inch rim; spray foil with cooking spray.
Combine rice, water and taco seasoning; spoon onto centers of foil. Top with remaining ingredients. Bring up foil sides. Double-fold top and ends to seal each packet, leaving room for heat circulation inside. Place in a baking pan.
Bake 40-45 minutes or until chicken is cooked through. Let stand 5 minutes before opening to serve.
