Mexicali Chicken
February 4th, 2013 by

This is pseudo Mexican at its best.

You won’t find many recipes on RootsLiving that use processed food. But today we’re making an exception because this one is tasty, easy to make and has been pleasing crowds for decades.

I made it yesterday, Super Bowl Sunday, because if there’s one day of the year that calls out for processed food, this is it.


  • Boneless Chicken tenders (1-2 pounds)
  • Rice Pilaf (2 boxes, Near East)
  • Refried beans (1-2 cans)
  • Taco Seasoning (1 packet)
  • Monterey Jack Cheese (1 package of shredded)
  • Onions (2 small or medium, chopped)
  • Water (about 3/4 cup)
  • Salsa: (About 1/2 cup)
  • Olive oil (1-2 tablespoons)

What I did:

Make the rice pilaf according to package directions.

Saute onion in olive oil and cook until translucent.

Add chicken and brown on both sides.

Sprinkle taco seasoning and salsa over chicken. Add water. Stir and cook until some of the water evaporates and chicken is done or just about done. Do not overcook.

Heat up the refried beans in a small pot.

Spread rice evenly in the bottom of a baking dish.

Spread a line of the refried beans down the middle.

Put cooked chicken on both sides of the refried bean line.

Sprinkle cheese all over.

Bake in a 350-degree oven for about 30 minutes.

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