Who wants to read a lengthy introduction to a recipe? Let’s get cooking!
Prep time: 10-15 minutes
Cook time: 1 hour
¾ cup of cranberry-grape juice
1 tsp ground cumin
½ tsp paprika
½ tsp chili powder
Salt to taste
3 frozen chicken breasts
½-1 bell pepper
1-1 ½ cups of rice
Shredded or sliced cheese to taste
- In a 7x11in (17.5x28cm) glass, oven-safe dish, combine juice, cumin, paprika, chili powder, and salt
- Add frozen chicken breasts (all roughly the same size)
- Bake at 375°F/190°C for 30 minutes
- Remove pan and flip chicken
- Return to 375°F/190°C oven for 20 minutes
- Dice bell pepper. Slice or shred your cheese of choice (I used sharp cheddar). Cook rice according to package directions.
- Remove pan. Add bell pepper and cheese to taste. Cut chicken to check that it is thoroughly cooked. (For best results use a meat thermometer to ensure that the internal temperature is at least 165°F/75°C.)
- Return to 375°F/190°C oven for 10 minutes or until cheese is melted
- Remove and serve over rice. Use the remaining juices in the pan as a sauce.
One day I was home alone for dinner. I wanted something easy I could just stick in the oven and forget about, but that wasn’t boring or pre-made. Thus, the sweet baked chicken was born.
We didn’t have any wine, so I subbed in juice, not really following a recipe. I grabbed some spices that seemed to go together, threw it all together and shrugged to myself, thinking it couldn’t be that bad. About an hour later I was enjoying a delicious mildly sweet chicken dish and kicking myself for not writing anything down.
Fast forward to this past week, when I tried to recall everything I’d added to my dish and how much I needed so that I could make this thing again. When I figured it out, I knew I had to share the dish with my readers. Enjoy!
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I’m not a fan of a drawn-out explanation before getting to the recipe. So, without further adieu….
Vegetarian Mexican Pizza
Recipe makes one 10-12” pizza
1 Pizza Crust (I used Boboli thin crust, which is pre-made, pre-baked pizza crust)
1 can black beans
½ tsp cumin
¼ tsp paprika
¼ tsp cayenne
1 bell pepper (any color)
1 small tomato
1 jalapeño (you can add more or less to taste)
1 handful of corn
Mexican cheese blend
- Place pizza stone in oven and preheat to 500°F
- While oven is warming up, cook one can of black beans
- Seed and dice tomato, jalapeño(s), and bell pepper
- Once beans are cooked, mash them and combine with cumin, paprika, and cayenne. Make sure the consistency is spreadable, you may need to add some water (I used the water I cooked the beans in).
- Remove stone from oven and place crust on stone
- Working quickly, spread bean mixture on crust (this is your pizza sauce), add cheese to taste, veggies (tomato, jalapeño, bell pepper, and corn), and parsley to taste. Sprinkle with salt to bring flavors together. You will probably have more vegetables than you need. The leftovers make a nice salsa!
- Place pizza in oven for 2-5 minutes. Keep a close eye on it and remove when the cheese begins to melt.
My husband and I have made this pizza together a few times. It’s a modification of this recipe. We had a lot of fun making it, and it was delicious. In the picture above you can see I used a red bell pepper. I’ve also made this pizza with a mix of red and orange peppers, and it worked well. Any mix of bell peppers should be sufficient.
You might enjoy making your own crust, in which case you should bake your crust, then follow the directions with the pre-baked crust. We used a store-bought, pre made, pre-baked crust because I’m not about that bread baking life.
It’s a delicious, different pizza that is 100% vegetarian, though thoroughly enjoyed by my meat-eating family. It still packs protein because the sauce is black bean based!
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