Monterrey Chicken

by Hope Sewell on August 31, 2011

in recipes

Hey y’all!!  I hope you are all having a GREAT start to your week!  We are already half way to the weekend…can you believe it??  Wednesdays are one of my favorite days because we have started back to Community Bible Study!!  LOVE it!!  Also, Wednesdays are a slow school day for us.  We spend our morning at CBS and our afternoon hanging outside with nature.  *sigh* so nice!!  It’ll be even nicer when it cools off a bit.  😉

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!  

Sign up for updates and keep those creative juices flowing. Enter your email below.

Delivered by FeedBurner

{ 11 comments… read them below or add one }

Nicole Green August 31, 2011 at 10:01 am

LOVE this method!!! I will be making this soon. Makes me think of how many combinations of meat and rice combos you could come up with, even thought of adding a bag of frozen broccoli to the rice just before adding chicken back in. Thanks so much for posting, and for linking me!


Hope Sewell August 31, 2011 at 3:55 pm

😉 Well thanks for sharing your original recipe. My family really does love it. Ruthie says it’s one of her favorite “at the table” meals. Hugs!


Melanie August 31, 2011 at 1:23 pm

Just wanted to let you know that I nominated your cute blog for the Liebster Blog Award!! Also, love the recipe!



Hope Sewell August 31, 2011 at 4:01 pm

Oh wow!! Thanks so much!!


Melanie September 1, 2011 at 9:34 am

Thanks so much for linking up! This looks so good and I love easy meals!


Reasons To Skip The Housework {The Blog}
Tinker B Boutique {The Shop}



Christy September 1, 2011 at 7:33 pm

I am making this for dinner tomorrow! Chicken, bacon, one pot…..Perfect! Hopped over from a linky party. I am your newest follower. :)


Angie @ September 2, 2011 at 4:13 pm

This looks so good! I’m sure my family would eat it,too! I pinned it, I think it will be dinner this week :) Thanks for sharing it on Whipperberry!


Hope Sewell September 2, 2011 at 4:23 pm

Oh thank you so much!! Thanks for stopping by!!


Jenn Erickson/Rook No. 17 September 2, 2011 at 5:56 pm

Yum! What an absolutely delicious dish (and one I think my family would LOVE)!


Hope Sewell September 2, 2011 at 5:58 pm

Many thanks!! It’s definitely a favorite around here. 😉


Heather@The Black's Best September 2, 2011 at 10:35 pm

This looks really good and easy enough for me to tackle. Plus, my kids love anything with chicken and rice.


Leave a Comment

{ 1 trackback }

Previous post:

Next post: