Tag Archives: Rice

Mexican Chicken Rice Bake

11 Jan

When my husband and I cook for the week, we generally eat whatever we had for dinner for lunch the next day. The reason? It’s super easy, healthier, and isn’t boring like taking a sandwich every day for lunch. I mean, don’t get me wrong, I love sandwiches just as much as the next person, but you can only have the same turkey sandwich so many times in a row.

The only problem with this Mexican rice bake from Picky Palate is that there were TOO many leftovers. I think we had leftover’s for at least a week. However, I did made this with the intent that my husband would eat more of it while I was away. This is a dish definitely worth making for a potluck since it is HUGE! And it’s really healthy! (Just ignore the cheese portion teehee)

Mexican Chicken Rice Bake

Adapted from Picky Palate

  • 2 Tbsp extra virgin olive oil
  • 1 medium white onion, finely chopped
  • 1 jalapeno
  • 1 1/2 cups chopped sweet peppers (I used a combination of green, red, yellow and orange)
  • 1 1/2 Tbsp minced fresh garlic
  • 4 Cups cooked rice
  • 1 Tbsp ground cumin
  • 2 Cups shredded chicken breast (I used thighs and roasted them in the oven with olive oil, salt and pepper)
  • 1/2 Cup Salsa (store bought or homemade)
  • 1  can corn, drained
  • 1 can red kidney beans, drained
  • 1/2 Cup fresh cilantro leaves, chopped
  • 1-2 Cup shredded cheddar cheese

Preheat oven to 350 degrees F.  Place oil into a large skillet over medium heat.  Saute onion and peppers for about 5 minutes or until softened.  Stir in garlic and cook for an additional minute.

Stir in cooked rice, season with cumin and reduce heat to low.

Transfer mixed rice to a 9×13 inch baking dish.

2.  Place chicken breast into a medium skillet over medium heat with salsa; mix and reduce heat to low.  Pour corn over rice.  Next layer the beans and cilantro. Lots, and lots of cilantro.

Next add the chicken and cheese. Lots and lots of cheese.

Bake for 25-30 minutes or until cheese is melted. Serve with any combination of more salsa, more cheese, sour cream, guacamole, whatever. Have a party!

Orange Chicken

6 Nov

Before I knew how to cook properly my culinary expertise extended to Trader Joe’s Orange Chicken. Mr. Kitchen Misfit and I thought we were fancy. Real fancy. We loved that orange chicken from Trader Joe’s. We ate a lot of Orange Chicken back then….

Well, now I feel I have enough culinary prowess to take on making my very own orange chicken, from SCRATCH.

So I was delighted when I found this recipe, and not only was it Orange Chicken from SCRATCH, but it was actually not very bad for you! (Unlike the Trader Joe’s version I might add)

Orange Chicken

From Cordon Pink

Orange Sauce

  • 1/3 Cup Orange Juice
  • 1/2 Cup Rice Wine Vinegar
  • 1/2 Cup White Sugar
  • 2.5 Tbsp Soy Sauce
  • 1 Tbsp Orange Zest
  • 1/2 Tbsp Toasted Sesame Oil
  • 2 Tsp Corn Starch
  • 1 Tbsp Red Pepper flakes (more or less depending on your preference for heat)

Mix Orange Juice with corn starch until smooth. Add corn starch mixture and the rest of the ingredients to a small sauce pan over medium heat until mixture coats a spoon.


  • 1lb skinless/boneless chicken breast cut into bite sized pieces
  • 4 tbsp flour
  • Salt  & Pepper to taste

Add flour, salt and pepper to a ziploc bag. Add chicken and mix until chicken is completely covered in flour mixture. Heat 1 tbsp vegetable oil to saute pan. Cook chicken until browned throughout, about 3-4 minutes per side. Add Orange mixture and coat chicken.

I like to serve mine with steamed broccoli and white rice. Sometimes I whip up a double batch of orange sauce if I was to coat both the chicken and the rice.

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