No sooner do we get home from a holiday vacation when I start dreaming of next year. My sister and I don’t get to see one another as much as we would like, so spending a few days with her on the Oregon Coast was very special. We are talking about doing it again, only this time renting a beach house or condo. So naturally, I’m thinking about simple meals I could whip up without having to pack up an entire gourmet kitchen.
I love the idea of foil pack meals. You can cook them on a barbecue grill or in the oven or even over a camp fire if you like. Most foil packs are simple, without a lot of fancy ingredients. Best of all, you can eat right out of the packs – no plates required, although a knife and a fork are a must.
Salsa Rice Chicken Foil Packs
2 cups Chicken Broth
2 cups uncooked Minute Rice
1 can Yellow Corn
1 medium Red Bell Pepper, chopped
2 tablespoons Butter, melted
1 teaspoon dried Oregano
4 Chicken Breasts, boneless skinless (6 oz each)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Chunky Hot Salsa
1 cup Pepper Jack or Colby Jack Cheese
In medium bowl, mix chicken broth and instant rice; stir and let stand about 20 minutes or until most of liquid is absorbed. Meanwhile, core and chop the bell pepper. Set aside.
When the rice is ready, melt the butter. Drain the corn, stir into the rice along with the bell pepper, melted butter and oregano.
Divide rice mixture evenly among foil pieces (about 1 1/4 cups on each piece). Place chicken breast on rice. Sprinkle salt and pepper evenly over chicken. Top each chicken breast with 1/4 cup salsa.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
To Cook on the Grill: Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until juice of chicken is clear when center of thickest part is cut.
To Cook in the Oven: Place packs on cookie sheet. Heat oven to 375 degrees. Bake foil packs in the heated oven for 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut.
To Finish: Remove packs from grill or. Carefully fold back foil. Sprinkle each with 1/4 cup cheese; let stand about 5 minutes or until cheese is melted.