Tex-Mex One Pan Bake

April 30, 2021


¾  cup white rice

1 cup water

¾ cup salsa

1 can black beans, drained and rinsed

1 cup corn (if frozen, should defrost)

1 can black olives, drained and cut in half

1 red pepper, cut in pieces

2-4 boneless chicken breasts (can use bone in)

1½  Tbsp. Stuart’s Spices Fajita seasoning


Preheat oven to 375°F

  1. In baking dish, place rice, beans, corn, olives, pepper. Add water and salsa, along with 1 Tbsp. Stuart’s Spices Fajita seasoning. 
  2. Rub remaining seasoning on both sides of chicken. Place chicken into the mixture. 
  3. Cover with aluminum foil and bake for 50 minutes. Once chicken is done, can place on broil for 5 minutes to brown. Remove from oven and let stand for 5 minutes to let liquid absorb.
Notes: Can leave out any of the ingredients. We included several ingredients, in particular, for vegetarian options. Without chicken, still use the whole 1½ Tbsp. seasoning. Can top with sour cream when serving.

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