Hunt's® Monterrey Chicken and Rice Bake

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!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 599 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

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

Step 10

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.