Go Back
Print

Fiesta Chicken and Rice Bake

Ingredients

  • 1 1/2 cups Instant Long Grain Rice
  • 1 can Corn, no sauce and drained *or 1 cup frozen corn
  • 1 1/2 cups Chicken Stock
  • 2 cans Diced Tomatoes with Jalapenos
  • 4 Boneless Chicken Breast, trimmed
  • 1 tbsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp Cayenne Powder
  • 1/4 cup Fresh Cilantro, chopped
  • 1/2 cup Shredded Sharp Cheddar Cheese *you can substitute pepper jack for more spice!
  • 1 Sour cream, additional shredded cheese and cilantro for garnish

Instructions

  • Preheat oven to 375 degrees.
  • Place rice, corn, chicken stock,  diced tomatoes and cilantro in medium rectangular baker.  Stir to combine.
  • Mix paprika, garlic powder, black pepper and cayenne pepper in small bowl.  Rub spice mixture on chicken breast and place on top of the rice.  Cover with shredded cheese.
  • Bake uncovered for 35-40 minutes.  Depending on the thickness of your chicken breast, it may take a little longer or less to cook.  Internal temperature should be 165 degrees in the thickest part of the breast and juices run clear.
  • Remove from oven and garnish with additional chopped cilantro, sour cream and shredded cheese if desired!