Arroz con Pollo

From

• https://www.tasteofhome.com/recipes/easy-arroz-con-pollo/

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.
• Tastes even better the next day. Keeps in the fridge up to 4 days, and can be assembled up to 24 hours ahead.

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.