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.

Recipe Yield: Two half-size steam pans, 2½” deep
Ingredients
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
  1. Preheat oven to 350° F.

  2. Combine 2 quarts (8 cups) Savory Poultry Gravy, cumin, tomatoes, and green chilies. Stir until blended. Set aside.

  3. 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.

  4. Cover pans and bake until internal temperature reaches 165° F. Begin to check temperature of product after 30 minutes in oven.

  5. 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.