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Arroz con Pollo

★ 4.2chickenone-pot

11 ingredients 9 steps

Ingredients

Directions

  1. Preheat the oven to 350°F.
  2. Grease a 13x9-inch baking dish and spread 1 3/4 cups uncooked instant rice across the bottom.
  3. Sprinkle both sides of 6 boneless skinless chicken breast halves with 1/2 teaspoon garlic salt and 1/4 teaspoon pepper.
  4. Lay the chicken over the rice.
  5. In a large bowl, combine the following:
    • 1 can (14 1/2 ounces) chicken broth
    • 1 cup picante sauce
    • 1 can (8 ounces) tomato sauce
    • 1/2 cup chopped onion
    • 1/2 cup chopped green pepper
  6. Pour the mixture over the chicken.
  7. Cover and bake 50 to 55 minutes, until a thermometer in the chicken reads 165°F.
  8. Sprinkle with 1/2 cup shredded Monterey Jack cheese and 1/2 cup shredded cheddar cheese.
  9. Bake uncovered about 5 minutes longer, until the cheese melts.

Kitchen notes

From

Notes

  • Instant rice is what makes this work as a bake. Other rice types need different liquid ratios, so stick with instant.
  • Boneless skinless chicken thighs work in place of breasts. Pat them dry first.
  • Searing the chicken before baking adds more flavor, but skipping it is fine.
  • Peas, capers, or olives are good additions. Serve with sliced avocado and tomato.

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