Hunt's® Monterrey Chicken and Rice Bake

Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Here's a one-pot meal that combines a zesty tomato rice and boneless, skinless chicken for an easy Tex-Mex meal your family will love! Plus, it's gluten free!

By Bibi

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture.

  • Place olive oil in a large saucepan over medium; heat until the oil shimmers. Place chicken pieces in hot oil, seasoned side down. Brown on each side, about 2 minutes. Transfer to a plate.

  • Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's® Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine.

  • When ingredients are well combined, add chicken broth, and stir.

  • Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.

  • Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.

  • When chicken internal temperature reaches 165 degrees F (74 degrees C), place a slice of tomato and slices of avocado on top of each piece, and place a slice of pepper jack cheese on top.

  • Return to oven and bake until cheese is melted, 3-4 minutes.

  • Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.

Cook's Note:

Though this recipe has only 4 chicken pieces, it would easily serve 6 if chicken pieces are sliced. This is not what I would consider a spicy dish, so you may want to add additional heat, if desired.

Nutrition Facts

Per Serving:
599 calories; protein 38.3g; carbohydrates 68.8g; fat 20.1g; cholesterol 92.9mg; sodium 930.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Marianne
Allstar
Rating: 5 stars
04/24/2017
We thought this was very tasty. Making the individual parts of the dish separately and then adding them together would make it very easy too. Mine did take a while longer to bake because the dish I used was a thick one that I'm sure took longer to cook through. I did have to use ancho chili powder rather than the adobo seasoning and I used a cob of fresh corn rather than the canned. Otherwise I followed the ingredient list. I will make it using adobo seasoning next time. Thank you so much Bibi! Read More
Helpful
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marianne
Allstar
Rating: 5 stars
04/24/2017
We thought this was very tasty. Making the individual parts of the dish separately and then adding them together would make it very easy too. Mine did take a while longer to bake because the dish I used was a thick one that I'm sure took longer to cook through. I did have to use ancho chili powder rather than the adobo seasoning and I used a cob of fresh corn rather than the canned. Otherwise I followed the ingredient list. I will make it using adobo seasoning next time. Thank you so much Bibi! Read More
Helpful
(1)
fabeveryday
Allstar
Rating: 5 stars
04/12/2017
Delicious! For taste preference I added some seasoning salt to the rice mixture before it went into the oven. Read More
Holiday Baker
Allstar
Rating: 5 stars
04/09/2017
I made this today. I absolutely loved the chicken part and the seasonings on it and toppings. I followed the ingredients but just cooked the chicken in a pan and then broiled it for a couple of minutes once adding the topping and cheese. It still stayed pretty moist. I used thin cut chicken breasts too. I plan to write that part of the recipe down to save and definitely make it again soon. The rice is good I just made it on the stove top but it made a lot. It reminded me of Mexican restaurant style rice. I may make a second dish out of it this week adding meat etc. The chicken really would go well with a lot of different side dishes regardless. Thank you so much! Read More
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Liz Dalton 'Lizzie'
Allstar
Rating: 5 stars
04/27/2017
This was very good! Made it to the recipe but I made this in a skillet. The tomatoes really added a lot of flavor to this dish. Next time I'm keeping the juices as well so the rice can soak it up. Great easy to make weeknight dinner! Read More
Amy H
Rating: 5 stars
08/04/2017
Followed instructions and dish turned out great. Family loved it. Read More
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