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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a quick and easy recipe. I have used boneless/skinless chicken thighs which work out find. they are really a little moister. Ingredients:
1 3/4 cups uncooked instant rice |
6 boneless skinless chicken breast halves |
1 -2 minced garlic clove |
salt and pepper |
1 (14 1/2 ounce) can chicken broth |
1 cup picante sauce |
1 (8 ounce) can tomato sauce |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup shredded monterey jack pepper cheese |
1/2 cup shredded cheddar cheese |
Directions:
1. Spread the rice in a greased 13 x 9 baking dish. Season both sides of chicken with salt and pepper (I use Goya Adobo seasoning with the pepper generally). Put the chicken over the rice.
2. In a bowl, combine the broth, picante sauce, tomato sauce, onion, garlic, and green pepper; pour over the chicken and rice.
3. Cover and bake a 350 degress for 55-60 minutes or until rice is tender and chicken juices run clear.
4. Sprinkle both cheeses over the chicken and bake uncovered 5 minutes longer or until cheese melts.
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