HUNT'S® MONTERREY CHICKEN AND RICE BAKE
Here's a one-pot meal that combines a zesty tomato rice and boneless, skinless chicken for an easy Tex-Mex meal your family will love! Plus, it's gluten free!
Provided by Bibi
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture.
- 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.
- Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's® Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine.
- When ingredients are well combined, add chicken broth, and stir.
- Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.
- Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.
- 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.
- Return to oven and bake until cheese is melted, 3-4 minutes.
- Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 68.8 g, Cholesterol 92.9 mg, Fat 20.1 g, Fiber 5.1 g, Protein 38.3 g, SaturatedFat 7.2 g, Sodium 930.9 mg, Sugar 9.4 g
BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES
Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 581 calories, Fat 40g fat (22g saturated fat), Cholesterol 200mg cholesterol, Sodium 1093mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.
MONTEREY CHICKEN CASSEROLE
I clipped this from an Ortega ad in a magazine. I usually cook my chicken breasts in my George Foreman grill. You could also sub those pre cooked chicken tenders if you're pressed for time.
Provided by yooper
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
- Spoon into ungreased 13x9-inch baking dish.
- In a medium bowl, combine taco shell pieces and cheese.
- Sprinkle over chicken mixture.
- Bake 40-45 minutes, or until top is golden brown.
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