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Baked Chicken with Tomatillo Rice

Mexican.Chef's picture
Ingredients
  Chicken breasts 4 Large, skinned and boned
  Vegetable oil 2 Tablespoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Long grain white rice 1 Cup (16 tbs), uncooked
  Tomatillos 1 1⁄2 Pound, cooked
  Canned green chilies 4 Ounce, sliced (1 Can)
  Cumin 1 Teaspoon
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Chicken broth 2 Cup (32 tbs)
Directions

Heat oil in a large skillet and brown the chicken.
Remove and set aside.
Add the onion, garlic and rice to the skillet.
Cook until rice is a golden brown, about 15 minutes.
Add the remaining ingredients and mix well.
Transfer to a baking dish, place chicken on top.
Cover and bake in a 350° oven for 45 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Your rating: None
4.29375
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1932 Calories from Fat 412

% Daily Value*

Total Fat 47 g72.3%

Saturated Fat 7.3 g36.3%

Trans Fat 0.1 g

Cholesterol 336.4 mg112.1%

Sodium 2070.4 mg86.3%

Total Carbohydrates 214 g71.2%

Dietary Fiber 20.6 g82.6%

Sugars 35.2 g

Protein 160 g319.7%

Vitamin A 37.3% Vitamin C 236.7%

Calcium 30.8% Iron 85.3%

*Based on a 2000 Calorie diet

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Baked Chicken With Tomatillo Rice Recipe