Description
A delicious and easy cheesy chicken and rice bake perfect for dinner!
Ingredients
Scale
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, uncooked
- 1 1/2 cups chicken broth
- 1 cup salsa (medium or mild, as preferred)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken pieces, chili powder, garlic powder, salt, and pepper. Cook until the chicken is browned on all sides, about 4-5 minutes.
- Add the uncooked rice to the skillet and stir to combine with the chicken.
- Pour in the chicken broth and salsa. Stir well, bring to a slight simmer, then cover with a lid or foil.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Remove the skillet from the oven, sprinkle both cheeses evenly over the top, and return to the oven, uncovered, for 5 more minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro, if desired, and serve warm.
Notes
- For a little extra heat, try adding jalapeños to the salsa!
- This recipe is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg