Creole Spanish Rice Dinner Mix 
Original Creole Seasoning 
Spice N' Herbs Seasoning 
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Ingredients
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6 Large Boneless, Skinless Chicken Thighs
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2 Boxes Tony’s Spanish Rice Mix
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1 1/2 Cups Enchilada Sauce
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2 Cans (10.5 Ounces) Cream of Chicken Soup
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1 Cup Water
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4 Tablespoons Sugar
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2 Teaspoons Cumin
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2 Teaspoons Tony’s Original Creole Seasoning
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Tony’s Spice N’ Herbs Seasoning
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1 1/2 Cups Cheddar Jack Cheese, Shredded
- Clear
Directions
- Preheat oven to 350°F.
- Season chicken thighs generously with Tony’s Spice N’ Herbs Seasoning and set aside.
- Mix enchilada sauce, chicken soup, water, sugar, cumin and Tony’s Original Creole Seasoning together until mixed well.
- Fold in Tony’s Spanish Rice Mix and pour into a 10×14 high sided baking dish.
- Place seasoned chicken thighs on top and cover with aluminum foil.
- Place in oven and bake for 35 minutes.
- Left foil and top with shredded cheese.
- Replace foil and bake for an additional 10 minutes.
- Remove foil and bake for 10 more minutes to allow the cheese to lightly brown.
- Check the rice and cook for additional time if needed.
- Serve and enjoy!
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