Heres a onepot meal that combines a zesty tomato rice and boneless skinless chicken for an easy TexMex meal your family will love Plus its gluten free
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Cook's Note:
Though this recipe has only 4 chicken pieces
it would easily serve 6 if chicken pieces are sliced. This is not what I would consider a spicy dish
