Monterey Chicken Rice Recipes

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.

Steps:

• Blend cottage cheese, cream cheese, and sour cream until smooth. Add mixture to remaining ingredients, except corn chips. Pour into a shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes.

Steps:

• Saute beef and drain.
• Add onion and peppers, saute until softened.
• Add paprika and garlic and saute for 30 seconds.
• Add contents of cans, rice and corn.
• Simmer 15 minutes.
• Let stand 10 minutes.
• Serve with grated cheese.
• Can also be served in a flour tortilla as a burrito.

Steps:

• Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
• Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
• Transfer to a serving plate.
• Top chicken breast with Barbeque sauce, bacon, and cheese.
• Broil chicken breast in the oven, or melt the cheese in a microwave.
• Sprinkle with a small amount of cold chopped tomatoes and chives.

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
• Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
• Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.