Hunt'S® Monterrey Chicken And Rice Bake Recipe

Name: Hunt'S® Monterrey Chicken And Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 boneless, skinless chicken breasts; 1/4 teaspoon adobo seasoning; 1/4 teaspoon smoked paprika; Ground black pepper, to taste; 2 1/4 teaspoons chili powder, divided; 1 cup chopped onion; 1 cup uncooked long grain white rice; 1 (14.5 ounce) can Hunt's(R) 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; 1/2 fresh tomato, sliced; 4 slices Pepper Jack cheese; Fresh cilantro leaves for garnish (optional); 1 tablespoon snipped fresh chives (optional)

Servings: persons

2 tablespoons olive oil
4 boneless, skinless chicken breasts
1/4 teaspoon adobo seasoning
1/4 teaspoon smoked paprika
Ground black pepper, to taste
2 1/4 teaspoons chili powder, divided
1 cup chopped onion
1 cup uncooked long grain white rice
1 (14.5 ounce) can Hunt's(R) 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
1/2 fresh tomato, sliced
4 slices Pepper Jack cheese
Fresh cilantro leaves for garnish (optional)
1 tablespoon snipped fresh chives (optional)

1
Preheat oven to 350 degrees F (175 degrees C).
2
Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture.
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.
4
Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's(R) Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine.
5
When ingredients are well combined, add chicken broth, and stir.
6
Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.
7
Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.
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.
9
Return to oven and bake until cheese is melted, 3-4 minutes.
10
Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 boneless, skinless chicken breasts, 1/4 teaspoon adobo seasoning, 1/4 teaspoon smoked paprika, and more.

Yes, Hunt'S® Monterrey Chicken And Rice Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hunt'S® Monterrey Chicken And Rice Bake

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