Recipes
Mexican Chicken
Tempt your customers with this easy-to-prepare Mexican dish featuring rice and chicken flavored with chilies, cumin, and zesty tomatoes. Shredded Cheddar tops the dish, adding both visual and taste appeal.
Ingredients
Recipe Yield: Two half-size steam pans, 2½” deep
| Amount | Item |
| 1 package | Foothill Farms® Savory Poultry Gravy Mix, prepared (#323T) |
| 2 tsp | ground cumin |
| 2 10-ounce cans | cans Ro-Tel tomatoes |
| 2 4-ounce cans | cans chopped green chilies |
| 8 cups | cooked white rice |
| 2 lbs. | chicken (restaged and shredded) |
| 2 cups | shredded Cheddar cheese |
Instructions
- Preheat oven to 350° F.
- Combine 2 quarts (8 cups) Savory Poultry Gravy, cumin, tomatoes, and green chilies. Stir until blended. Set aside.
- Divide rice between two 2½” deep half pans; spread evenly. Place chicken over rice (1 lb. per pan). Pour half of the tomato mixture over each pan. Sprinkle 1 cup Cheddar cheese over each.
- Cover pans and bake until internal temperature reaches 165° F. Begin to check temperature of product after 30 minutes in oven.
- NOTE: Savory Poultry Gravy Mix yields 1 gallon of gravy. This recipe uses 2 quarts. Store remainder tightly covered in refrigerator for up to 5 days.
