Sunday, January 27, 2013

Cilantro Lime Chicken and Rice Bake

Cilantro Lime Chicken Marinade (for 4 chicken breasts)

-3/4 c vegtable oil

-Juice and zest of 2 limes

-2 cloves garlic -2 tsp sugar

-1/2 tsp salt -1/4 tsp black pepper

-1/2 C finely chopped cilantro

*I put everything in blender and have it mix and chop it

Cilantro Lime Rice

-1 cup uncooked rice

-1 can chicken broth

-1 cup water

-2 cloves garlic, minced

-1 Tbls freshly squeezed lime juice

-2 tsp sugar

-3 Tbls finely chopped cilantro

* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.

Creamy Tomatillo Dressing

-1 batch prepared Ranch Buttermilk Dressing

-3-5 tomatillos (quartered)

-1 handful of cilantro

-1 jalepeno (optional)

-juice of 1 lime

-salt & pepper to taste

*Blend all ingredients in blender and chill for 2 hours before serving.

*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving
-Sour cream for 3rd layer (I use almost a whole small container of sour cream)
**To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

No comments: