Rachael Ray: Chicken Fiesta Bake
I made this Rachael Ray recipe not only for my husband and baby, but for my parents and little brother while on vacation in Red River. It was so good, especially after skiing! This is what I like to call a “open and dump” meaning, open cans, dump them together and cook. If you’re busy, don’t have time to cook, or think you can’t cook, you can make this and people will love it! (At least everyone that I fed did!) Watch what kind of chicken you use and what kind of tomatoes and peppers you use, you might get more spice then you bargain for!
Recipe: Chicken Fiesta Bake
Chicken Fiesta Bake
Cookbook: Rachael Ray online
Total Time: 35 minutes
Husband Says: “I don’t think it’s that spicy, the chicken is real tender.” (Everyone else thought it had a kick to it.)
Notes: Well, I didn’t use garlic, my shopping was limited to things we brought and the little tiny “grocery” store in Red River. I also used fajita chicken over ground chicken, which I think made it better. Some people put this bake in a tortilla, like a stuffed burrito, which I thought was a nice idea as well. Like I said, this was so easy, I didn’t change much, and I would definitely make this again!
Ingredients
Heat the chicken
add beans, rotel, and corn
add the rice
Add cheese and bake!
Looks great! It’s nice to have a few pantry ready recipes that you can keep supplies on hand for, isn’t it?
Oh, that does look really good.
this looks so yummy, I think I’ll make it for dinner tonight!