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Chicken Ole recipe

This easy, southwestern chicken and ricedish bakes inside an oven roasting bag and is served topped withsliced green onions, shredded cheddar cheese and diced avocado.

Recipe: Chicken Ole

1 oven bag (large size 14 x 20-inch)
2 tablespoons all-purpose flour
1 (7-ounce) package quick-cooking beans-and-rice mix
1 medium onion, chopped
1 (10-ounce) can diced tomatoes and green chilies
2 cups water
1 tablespoon lime juice
4 boneless, skinless chicken breasts
Toppings: sliced green onions, shredded cheddar cheese, dicedavocado

  • Preheat oven to 350°F (175°C).
  • Place oven bag in a 13 x 9 x 2-inch bakingdish. Add flour to oven bag; twist end of bag, and shake.
  • Add beans-and-rice mix, half of seasoningpacket, and next 4 ingredients to oven bag, reserving remainingseasoning mix. Squeeze bag to blend ingredients.
  • Sprinkle chicken with remaining seasoningmix; arrange in an even layer on top of rice mixture.
  • Close oven bag with nylon tie; cut 6 (1/2-inch)slits in top of bag.
  • Bake chicken mixture at 350°F (175°C)for 40 to 45 minutes. Serve with desired toppings.

    Makes 4 servings.

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