September 2002

Bachelor cooking at it's best: Chicken dishes that last all week!
Cooking with Grandpa

Mexico Chicken Rice and Beans

This is a simple meal that can be made in ONE dish. I know this because I made it, like, a dozen times.

Ingredients:
4 or 5 boneless Chicken Breasts, cut into cubes
4 Cups of Del-Monte Mexican Flavored Diced Tomatoes
2 Cups of Rice
One can of black or red beans
½ cup of jalapenos in sauce
Cheese
Sour cream
Taco shells, bread, or tortillas

1. In a 8 quart pyrex baking dish, pour the 4 cups of tomatoes and chicken breast.
2. Place in 350 degree oven for 15 minutes. Check on the chicken, when it is completely cooked, remove from the oven.
3. Pour the rice into the pan (do not remove anything) and stir. Then place the dish back in the oven.
4. After 15 or 20 minutes, look at the dish. Check to see if the rice is cooked, or if you need to add some water. Add as needed, ¼ cup at a time. The cooking time may vary depending on how many times you open the oven to check the dish, so use an oven with a window.
5. When the rice is finished cooking, remove the dish from the oven. Turn off the heat.
6. Stir in the beans and the jalapenos, then return the dish to the oven for five minutes.
7. Remove the dish and serve on a plate or upside-down frizbee. You can eat the meal from the pyrex if you want.
8. You can put the stuff in a tortilla with salsa, cheese and sour cream. You can eat it all week. I suggest re-heating it in a fry-pan in the morning and mixing with two eggs and some cheese.

Enjoy!