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Mexican Chicken and Rice BakeMexican Chicken and Rice Bake
Mexican Chicken and Rice Bake
Mexican Chicken and Rice Bake
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Recipe - Gourmet Garage Corporate
MexicanChickenandRiceBake.jpg
Mexican Chicken and Rice Bake
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
Calories558
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons taco seasoning
1 cup dry brown rice
1/3 (28-ounce) can diced tomatoes, drained (about 2/3 cup)
1/2 (14-ounce) bag frozen pepper and onion stir-fry
1 cup shredded Mexican blend cheese
3 green onions, thinly sliced
Directions

1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Brush chicken with oil; sprinkle with garlic and seasoning.

 

2. In prepared dish, whisk rice, 1 1/2 cups water, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; place chicken over rice mixture. Top chicken with tomatoes and stir-fry; sprinkle with cheese. Cover dish tightly with foil; bake 1 hour or until rice is tender and internal temperature of chicken reaches 165°. Makes about 6 cups rice and vegetables.

 

3. Serve bake sprinkled with onions.

 

Nutritional Information

  • 20 g Total fat
  • 7 g Saturated fat
  • 121 mg Cholesterol
  • 760 mg Sodium
  • 46 g Carbohydrates
  • 5 g Fiber
  • 4 g Sugars
  • 0 g Added sugars
  • 46 g Protein

15 minutes
Prep Time
60 minutes
Cook Time
4
Servings
558
Calories

Shop Ingredients

Makes 4 servings
4 boneless, skinless chicken breasts
Bell & Evans Split Halves Chicken Breasts
Bell & Evans Split Halves Chicken Breasts
$8.99 avg/ea$8.99/lb
2 tablespoons olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
On Sale! Limit 4
$24.99 was $25.99$0.98/fl oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
2 tablespoons taco seasoning
Old El Paso Original Taco Seasoning Mix Large Size, 6.25 oz
Old El Paso Original Taco Seasoning Mix Large Size, 6.25 oz
$6.99$1.12/oz
1 cup dry brown rice
Seeds of Change Organic Brown Basmati Rice, 8.5 oz
Seeds of Change Organic Brown Basmati Rice, 8.5 oz
On Sale! Limit 4
$3.90 was $4.99$0.46/oz
1/3 (28-ounce) can diced tomatoes, drained (about 2/3 cup)
Not Available
1/2 (14-ounce) bag frozen pepper and onion stir-fry
Hanover Steam-In-Bag Green & Red Peppers with Onion Strips Premium Vegetables, 12 oz
Hanover Steam-In-Bag Green & Red Peppers with Onion Strips Premium Vegetables, 12 oz
$3.49$0.25/oz
1 cup shredded Mexican blend cheese
Sargento Shredded Reduced Fat 4 Cheese Mexican Natural Cheese, 7 oz
Sargento Shredded Reduced Fat 4 Cheese Mexican Natural Cheese, 7 oz
On Sale! Limit 4
$4.99 was $5.84$0.71/oz
3 green onions, thinly sliced
Organic Scallions, 1 each
Organic Scallions, 1 each
$2.49

Nutritional Information

  • 20 g Total fat
  • 7 g Saturated fat
  • 121 mg Cholesterol
  • 760 mg Sodium
  • 46 g Carbohydrates
  • 5 g Fiber
  • 4 g Sugars
  • 0 g Added sugars
  • 46 g Protein

Directions

1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Brush chicken with oil; sprinkle with garlic and seasoning.

 

2. In prepared dish, whisk rice, 1 1/2 cups water, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; place chicken over rice mixture. Top chicken with tomatoes and stir-fry; sprinkle with cheese. Cover dish tightly with foil; bake 1 hour or until rice is tender and internal temperature of chicken reaches 165°. Makes about 6 cups rice and vegetables.

 

3. Serve bake sprinkled with onions.