Follow these steps for perfect results
boneless, skinless chicken breasts
uncooked
garlic salt
to taste
pepper
to taste
uncooked rice
mild picante sauce
Monterey Jack cheese
grated
chicken broth
tomato sauce
onion
diced
bell pepper
diced
Cheddar cheese
grated
Preheat oven to 350°F (175°C).
Sprinkle both sides of the chicken breasts with garlic salt and pepper.
Spread uncooked rice in the bottom of a 9 x 13 x 2-inch baking dish.
Arrange the seasoned chicken pieces on top of the rice.
In a small bowl, stir together the chicken broth, picante sauce, tomato sauce, diced onion, and diced bell pepper.
Pour the sauce mixture evenly over the chicken and rice.
Cover the baking dish tightly with foil.
Bake in the preheated oven for 55 to 60 minutes, or until the chicken is cooked through and the rice is tender.
Remove the foil and sprinkle the grated Monterey Jack and Cheddar cheese evenly over the top.
Return the baking dish to the oven and bake uncovered for 5 minutes more, or until the cheese is melted and bubbly.
Let stand for a few minutes before serving.
Expert advice for the best results
For a spicier dish, use a hot picante sauce.
Add a can of drained black beans for extra fiber and flavor.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Serve hot, garnished with a dollop of sour cream or a sprinkle of fresh cilantro.
Serve with a side of refried beans and a dollop of sour cream.
Garnish with fresh cilantro or chopped green onions.
Complements the spice
Pairs well with the chicken and tomato
Discover the story behind this recipe
A popular comfort food dish
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