PCLinuxOS Recipe Corner: Easy Baked Salsa Chicken and Rice

Easy Baked Salsa Chicken and Rice

INGREDIENTS:

1 tablespoon olive oil
4 chicken breasts (about 3 oz each)
1 tablespoon low sodium taco seasoning
2 bell peppers (I use red and green) chopped
1 1/4 cup long grain white rice
3 cups low sodium chicken stock
1 1/2 cups salsa
1/2 cup shredded cheddar cheese
Avocados, sour cream, chopped cilantro and sliced jalapeños for serving optional

DIRECTIONS:

Preheat your oven to 375 degrees Fahrenheit.

Heat a large oven-safe skillet over high heat and add the olive oil.

Sprinkle the 4 chicken breasts with the taco seasoning on both sides and sear the chicken in the pan on both sides. The chicken breasts will only need about 2 minutes per side over high heat — the idea is not to cook the chicken through, but just to develop some flavor on the outside of the chicken and in the pan. (Feel free to skip this step to save time — see recipe tips)

Turn off the heat under the pan. Remove the chicken breasts to a plate and add the chopped bell peppers, rice, and chicken stock to the pan, stirring everything together.

Add the chicken breasts back in, nestling them into the rice mixture.

Spoon the salsa over top of the chicken breasts and then top them with the shredded cheese.

Add the whole pan to the oven, uncovered, for about 35–45 minutes, or until the rice is cooked, and the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. (Because pans and oven temperatures vary, this can affect baking time. Use an instant-read thermometer for best results).

Once the chicken and rice are cooked through, remove the pan from the oven and serve with a sprinkling of fresh cilantro, some sliced jalapeños (optional), and even a dollop of sour cream, if desired.

TIPS:

To save time, skip the step of browning the chicken breasts in the pan. Simply add the raw chicken breasts into the rice mixture, top with salsa and cheese, and bake.

Serve with a green salad and a nice crusty bread or sweet cornbread.

If you are lucky and have leftovers, You can store them in an airtight container for up to 5 days.

This salsa chicken recipe makes a great freezer meal:

• Assemble salsa chicken according to recipe directions but don't add the cheese.
• Double wrap in plastic wrap, then double wrap in foil.
• Freeze for up to 3 months.
• When ready to bake, defrost in the refrigerator overnight, then let sit on the counter for 20 minutes before baking.
• Bake according to recipe directions, adding another 10 minutes to the cooking time.

NUTRITION:

Calories: 633    Carbs: 59g    Sodium: 1146mg    Fiber: 4g    Protein:61g