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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 - The Fresh Grocer - 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
Fresh Chicken Breast Tenders
Fresh Chicken Breast Tenders, 1 Pound
$5.49 avg/ea$5.49/lb
2 tablespoons olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
2 tablespoons taco seasoning
Old El Paso Original Taco Seasoning Mix, 1 oz
Old El Paso Original Taco Seasoning Mix, 1 oz, 1 Ounce
$1.59$1.59/oz
1 cup dry brown rice
Bowl & Basket Long Grain Brown Rice, 16 oz
Bowl & Basket Long Grain Brown Rice, 16 oz, 1 Pound
$1.19$1.19/lb
1/3 (28-ounce) can diced tomatoes, drained (about 2/3 cup)
Hunt's Petite Diced Tomatoes, 14.5 oz
Hunt's Petite Diced Tomatoes, 14.5 oz, 14.5 Ounce
On Sale! Limit 4
$1.33 was $1.69$0.09/oz
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, 14 Ounce
$2.79$0.20/oz
1 cup shredded Mexican blend cheese
Bowl & Basket Finely Shredded Mexican Style Blend Cheese, 16 oz
Bowl & Basket Finely Shredded Mexican Style Blend Cheese, 16 oz, 16 Ounce
$5.09$0.32/oz
3 green onions, thinly sliced
Organic Scallions, 1 each
Organic Scallions, 1 each, 1 Each
$1.99

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.