Arroz con Pollo
Servings 4
Calories 407kcal
Ingredients
- 1-3/4 cups instant rice brown OR white
- 4 boneless skinless chicken breasts
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- 1 cup picante sauce
- 1 can chicken broth 14.5 ounces
- 1 can tomato sauce 8 ounces
- 1 medium onion chopped
- 1 green pepper chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Jalapenos if desired
Instructions
- Preheat oven to 350 degrees. Grease a 13 x 9" baking dish with cooking spray.
- Spread uncooked rice in the bottom of baking dish.
- Sprinkle both sides of chicken breasts with garlic salt and black pepper and arrange on top of rice.
- In a bowl, combine chicken broth, picante sauce, tomato sauce, onion and green pepper.
- Pour sauce mixture over chicken evenly.
- Cover with foil and bake for 55 minutes or until juices run clear and a meat thermometer reads 170 degrees.
- Remove from oven and top with shredded cheese.
- Return to oven, uncovered, for 5 minutes or until cheese is melted.
- Serve topped with jalapenos, if desired.
Notes
Nutrition calculated for reference only. Please recalculate using your specific ingredients.
Nutrition
Serving: 1g | Calories: 407kcal | Carbohydrates: 38g | Protein: 36g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 2465mg | Fiber: 4g | Sugar: 8g
