Rating: 5 stars
5 Ratings
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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!



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


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

  • 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

599 calories; protein 38.3g; carbohydrates 68.8g; fat 20.1g; cholesterol 92.9mg; sodium 930.9mg. Full Nutrition