Tex Mex Oven Baked Chicken

shared by Patty H.  (This was moist, delicious, fork tender and SO EASY!)

Ingredients:

2 large chicken breasts (I used 4 chicken tenders)

¼ cup brown sugar

2 T. taco seasoning (see note below)

Directions:

1.     Preheat oven to 425 degrees

2.     Line baking dish with foil

3.     Mix sugar/spice mixture

4.     Dredge chicken on both sides in sugar/spice mixture

5.     Place in foil lined baking dish

6.     Cook at 425 for 20 minutes

Instead of taco seasoning, I used the following mixture:

½ tsp. chili powder

½ tsp. paprika

½ tsp. sea salt

¼ tsp. ground cumin

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. dried cilantro

1/8 tsp. coarse ground black pepper

This is also the mixture I use for taco seasoning for 1 lb. of hamburger for tacos

Mexican Skillet Rice 2

shared by Patty H.  (I have another Mexican Skillet recipe that I make frequently but I believe this one is even better!)

Ingredients:

1 lb. lean ground beef, cooked and drained

1 cup onion, finely chopped

1 packet taco seasoning (* used my homemade version)

1 cup frozen corn (* used a can of black beans drained and rinsed)

1 cup salsa

1 cup uncooked long grain white rice

2 cups chicken broth (used 1 can broth plus 4 T. water)

1-10 oz. can mild Rotel

1 cup shredded cheese

Toppings:  black olives, diced tomatoes, sour cream, cilantro

Directions:

1.     Brown meat and onion; drain if needed

2.     Stir in seasoning

3.     Add corn (beans), salsa, rice, Ro-Tel and chicken broth.  Stir

4.     Bring to a boil; cover and reduce heat to simmer

5.     Cook 15-20 min or until rice is cooked and liquid is absorbed

6.     Sprinkle cheese over the top; cover until cheese is melted

7.     Add desired toppings or serve a helping and let diners add own topping