Name: Hunt's® Monterrey Chicken and Rice Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 4 boneless, skinless chicken breasts; 0.25 teaspoon adobo seasoning; 0.25 teaspoon smoked paprika; Ground black pepper, to taste; 2.25 teaspoons chili powder, divided; 1 cup chopped onion; 1 cup uncooked long grain white rice; 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained; 1 (15.25 ounce) can whole kernel corn; 2 cloves garlic, minced; 1 (14 ounce) can low-sodium chicken broth; 1 avocado - peeled, pitted and sliced; 0.5 fresh tomato, sliced; 4 slices Pepper Jack cheese; 1 tablespoon Fresh cilantro leaves for garnish; 1 tablespoon snipped fresh chives

Hunt's® Monterrey Chicken and Rice Bake

5.0

(5)

5 Reviews

6 Photos

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!

Recipe by Bibi

Updated on June 21, 2017

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts
¼ teaspoon adobo seasoning
¼ teaspoon smoked paprika
Ground black pepper, to taste
2 ¼ teaspoons chili powder, divided
1 cup chopped onion
1 cup uncooked long grain white rice
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 (15.25 ounce) can whole kernel corn
2 cloves garlic, minced
1 (14 ounce) can low-sodium chicken broth
1 avocado - peeled, pitted and sliced
½ fresh tomato, sliced
4 slices Pepper Jack cheese
1 tablespoon Fresh cilantro leaves for garnish
1 tablespoon snipped fresh chives (Optional)

Directions

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 (per serving)

599	Calories
20g	Fat
69g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 599
% Daily Value *
Total Fat 20g	26%
Saturated Fat 7g	36%
Cholesterol 93mg	31%
Sodium 931mg	40%
Total Carbohydrate 69g	25%
Dietary Fiber 5g	18%
Total Sugars 9g
Protein 38g
Vitamin C 8mg	41%
Calcium 202mg	16%
Iron 4mg	22%
Potassium 715mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.