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| Isn't this picture the sweetest???!!! |
I am blessed to have the opportunity on occasion to bring dinners to friends or family who are in need of a little help. It's my chance to give back, as I've been fortunate to have meals delivered to my family when I've just delivered a baby or been ill. It's always greatly appreciated and I love reciprocating. With that stated, sometimes the opportunity comes up at the last minute and it's hard to know what to prepare. The solution is to have a couple dinners ready to go in your freezer. Arroz Con Pollo is an easy one make ahead. My version uses boneless, skinless chicken breasts rather than the traditional whole fryer. It is a complete kid-friendly meal in one 9x13. Make two, side-by-side, with the second in a disposable 9x13 tin deep dish. Freeze for up to three months. Oh, be sure to include directions; spoken from experience!
P.S. I'm going to post some new yummy breakfast crepes I'm creating (for K, my Nutella fan) very soon!
Layer these ingredients in order:
- 1 ¼ cups long grain rice
- 1 fifteen oz can black beans, drained
- 1 fifteen oz can whole kernel corn, drained
- 6 boneless-skinless chicken breasts
- ½ cup diced red pepper
- ½ cup chopped green onion
Mix these ingredients together and pour over:
- 1 tsp oregano
- 1 tsp chopped garlic
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp chicken soup base
- 2 TB tomato paste
- 1 cup salsa
- 1 ½ cups water (this cooks the rice while baking)
Top with 1 cup grated cheddar cheese.
Cover and bake at 375 degrees for 1 hour and 15 minutes (check after one hour). Uncover and bake for five minutes.
