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Ingredients
- 1 1/2 cups instant white rice, uncooked
- 1 1/2 cups hot water
- 1 Tbsp. taco seasoning mix--taco bell home originals
- 4 small boneless skinless chicken breast halves (1 lb)
- 1 each, green and red pepper, cut into strips
- 1/2 cup thick N Chunky salsa
- 1/2 cup Kraft Mexican style shredded taco cheese
Preparation
Step 1
Heat oven to 400 degrees. fold up all sides of each of four 18x12 sheets of heavy duty foil to form a 1 inch rim; spray foil with cooking spray. combine rice, water and taco seasoning: spoon onto center of foil. top with remaining ingredients. Bring up foil sides. Double-fold tops and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1 inch baking pan.
Bake 30-35 minutes or until chicken is done. Let stand 5 minutes. cut slits in foil to release steam before opening.
top each portion with 1 Tbsp. sour cream just before serving.
Make ahead: prepare foil packets as directed, and refrigerate up to 1 day.