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
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
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.
Step 5
When ingredients are well combined, add chicken broth, and stir.
Step 6
Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.
Step 7
Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.
Step 8
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 9
Return to oven and bake until cheese is melted, 3-4 minutes.
Step 10
Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.
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
¼ teaspoon smoked paprika
¼ teaspoon adobo seasoning
2 ¼ teaspoons chili powder, divided
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
