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Updated November 28,  2018

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Chicken & Mexican Rice
From the kitchen at Spicewood

8 - Whole Chicken Thighs (Breasts if you prefer)
3 - Cups water
1/2 Cup Butter
2 - Old El Paso Cheesy Mexican Rice 

  Note: I use "Old El Paso" Cheesy Mexican Rice because it's quick and cheap and it works perfect every time.
  You can use whatever you want or develop your own from scratch, but that will obviously alter the taste of this recipe.

Place the chicken in a 9 x 13 casserole dish, it should cover most of bottom surface of the dish.
Cut up the butter and place evenly throughout the dish. (doesn't have to be real precise)
Spread the rice and seasoning evenly over top of the chicken. 
(ensure that after you pour in the water, all of the seasoning is pushed down below the water line)
Cover and Bake approximately 45 minutes @ 400
Uncover and bake an additional 15 to 20 min @ 400. Remove and let sit for about 15 min.

Optionally,  you can layer cheddar cheese over top before you place the dish back in the oven to finish
baking uncovered, but watch the cheese to ensure it doesn't burn.