Monterrey Chicken and Rice Bake Recipe

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine adobo seasoning, paprika, black pepper, and 1/4 teaspoon of chili powder. Season one side of the chicken breasts with this spice mixture.
3. Heat olive oil in a large saucepan over medium heat until shimmering. Place chicken pieces in the hot oil, seasoned side down. Brown each side for about 2 minutes, then transfer to a plate.
4. Add chopped onion to the saucepan and cook over medium heat until translucent, about 3 minutes. Stir in rice, Hunt's® Diced Tomatoes (drained), corn, garlic, and the remaining 2 teaspoons of chili powder until well combined.
5. Once the ingredients are thoroughly combined, pour in the chicken broth and stir well.
6. Carefully place the browned chicken pieces on top of the rice mixture, browned side up, ensuring the chicken remains above the rice.
7. Cover the saucepan and bake for 15 minutes. Remove the lid and continue baking for another 5 minutes.
8. When the chicken's internal temperature reaches 165 degrees F (74 degrees C), add a slice of tomato, avocado slices, and a slice of pepper jack cheese on top of each piece of chicken.
9. Return the saucepan to the oven and bake until the cheese is melted, approximately 3-4 minutes.
10. Plate the cooked chicken and fluff the rice with a fork. Serve the rice alongside the chicken and garnish with fresh cilantro and snipped chives, if desired.

Nutrition

• Calories: 599 kcal
• Fat Content: 20 g
• Fiber Content: 5 g
• Sugar Content: 9 g
• Sodium Content: 931 mg
• Protein Content: 38 g
• Cholesterol Content: 93 mg
• Carbohydrate Content: 69 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g