Cajun Chicken and Spanish Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Boneless Skinless Chicken Breasts2 Packs of Mahatmas Authentic Spanish Rice1 can Yellow CornTony Chacher's Creole SeasoningCayenne PepperBlack PepperSaltGarlic PowderWhite Pepper1 Cup margarine
Put 3.5 Cups of water into a rice cooker and turn it on.
Add 2 packs of Mahatma Rice mix
Add 1 tablespoon of butter
Add 1/2 cup homemade salsa
Cover and let cook.
Take 2 Boneless Skinless Chicken Breasts, cut each in half, making 4 servings.
Season with Tonys, Pepper, Cayenne, Garlic Powder on both sides.
Heat up a large skillet with 3/4 Cup of margarine. (I cook on 5 on my stove)
Add Crushed Red Pepper and let the Margarine melt.
Once the margarine has melted, add the chicken.
Take can of Corn and pour into a sauce pan, add tablespoon of butter, a dash of salt and 2 tablespoons of cayenne pepper.
Heat on Medium to High for 10 mins, then reduce heat until the rest of meal is done.
Flip the chicken every 5 minutes until the chicken is cooked, then reduce heat to low, until rice is cooked.
Once rice is cooked, the corn and chicken should be ready.
Recipe makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user NEALB18.
Add 2 packs of Mahatma Rice mix
Add 1 tablespoon of butter
Add 1/2 cup homemade salsa
Cover and let cook.
Take 2 Boneless Skinless Chicken Breasts, cut each in half, making 4 servings.
Season with Tonys, Pepper, Cayenne, Garlic Powder on both sides.
Heat up a large skillet with 3/4 Cup of margarine. (I cook on 5 on my stove)
Add Crushed Red Pepper and let the Margarine melt.
Once the margarine has melted, add the chicken.
Take can of Corn and pour into a sauce pan, add tablespoon of butter, a dash of salt and 2 tablespoons of cayenne pepper.
Heat on Medium to High for 10 mins, then reduce heat until the rest of meal is done.
Flip the chicken every 5 minutes until the chicken is cooked, then reduce heat to low, until rice is cooked.
Once rice is cooked, the corn and chicken should be ready.
Recipe makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user NEALB18.
Nutritional Info Amount Per Serving
- Calories: 684.5
- Total Fat: 30.8 g
- Cholesterol: 68.4 mg
- Sodium: 5,601.7 mg
- Total Carbs: 72.7 g
- Dietary Fiber: 5.6 g
- Protein: 35.7 g
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