1-1/2 c instant white rice, uncooked
1-1/2 c hot water
1-1/2 tbsp fajita seasoning
4 small boneless skinless chicken breast halves
1 each: green and red pepper, cut into strips
1/2 c salsa
1/2 c shredded cheese
Heat oven to 400F. Fold up all sides of each of four 18x12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water, and seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on baking pan.
Bake 30-35 min. or until chicken is cooked through. Let stand 5 min. Cut slits in foil to release steam before opening packets.
(we like to add corn and black beans as well)
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1 comment:
This recipe was yummy Steph! Like always I had to change things around - I used brown rice instead of the white, Pampered Chef Southwest seasoning instead of the fajita seasoning. I also cooked this in a casserole dish at 350 for approx 35 minutes - it dried out a bit so next time, I'll cover it with tin foil for 1/2 of the time or more.
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