Main Dish Monday: Monterrey Chicken 2

by Hope Sewell on March 5, 2012

in Uncategorized

Happy Monday!!

Sorry I’ve been a little MIA but it’s been crazy around these parts!!  I hope you all are doing well.

Here is a repost of one my families favorite meals!!


I wanted to share one of my all time favorite recipes with you today!!  In fact, I made this for my family on Monday night.  I LOVE hearing…”This is one of my favorite meals mom!!”  It’s easy and it’s something everybody eats.  I first got this recipe from a sweet “world wide web” friend of mine, Mrs. Nicole Green.  Go and check out her blog.  She’s super sweet, encouraging and has some AWESOME tips on being healthy…mind, body and soul.  And she’s a GREAT cook!!!  I took her ingredients and changed up the technique just a little bit to make it a one pot meal.

Start with a package of chicken breasts….about a pound or so.  If the chicken breasts are really huge and thick, I halve them horizontally to make them thinner.
Season with a tiny about of salt and Tony Charchere’s Creole Seasoning.  Tony’s can be spicy so be mindful of that as you are sprinkling.

Brown the chicken on both sides in a touch of olive oil.  I’m using a large dutch oven.  One of my most favorite Christmas presents ever…use it all the time.

While the chicken is browning, get some bacon cooking.  This is how I cook mine. 

Take a large cookie sheet, line it with foil, place a cooling rack on top and put the bacon on the cooling rack.  This REALLY helps with clean up!!  Bake at 400 degrees for about 20 minutes or so.  I cook maybe six pieces or so.  It’s just for the topping so no exact measuring needed.  Looks like I just used 4 this time…that’s all I had on hand.

Once the bacon is in the oven and the chicken is browned on both sides, remove the chicken from the pot and set aside.  Then add 2 1/2 cups of water or chicken broth into your large pot.  Pour in a 10 0z package of yellow rice mix.  You can see I used the Publix brand this time.

Stir your rice and put your chicken back into the pot.  Make sure to snuggle it in with the rice.

Cover it and simmer on low for 20 minutes.  The chicken will finish cooking and the rice will be nice and fluffy.
Meanwhile, get to work on some toppings.
Shredded cheese……Monterrey Jack is my first choice but I guess due to lack of planning on my part I only had Cheddar on hand.

Chop up some scallions and your bacon.
When the timer goes off, add this on top of your chicken and rice.  Oh it looks so good!! 

I serve it straight from this pot and my family loves it!!  Clean up’s a breeze too!!

Print Recipe

Monterrey Chicken
1 lb to 1 1/2 pounds of boneless skinless chicken breasts
Tony Charchere’s Creole Seasoning
1 Packaged Yellow Rice Mix
Cooked Bacon
Green Onions, Chopped
Monterrey Jack Cheese, Shredded

Season chicken with a little salt and Tony’s seasoning.  Brown on both sides in a large pot with a little olive oil.  Once browned, remove chicken from the pot and set aside.  Add 2 1/2 cups of water and your rice (or whatever amount you package calls for).  Nestle the chicken back down into the rice.  Cover and simmer for 20 minutes.  Uncover and top with the bacon, cheese and green onions.  Put the top back on for a few minutes to melt the cheese.
Serves 4 to 6

This post linked up HERE!

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