Picante Chicken & Rice Bake
From: Campbell’s Kitchen
Prep: 10 minutes
Bake: 45 minutes
Serves: 4
Ingredients:
1 jar (16 ounces) Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves (about 1 pound)
Paprika
1/2 cup shredded Cheddar cheese
Directions:
Stir the picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
If you don’t have Cheddar cheese on hand, you can substitute an equal amount of shredded Monterey Jack or a Mexican cheese blend.
Nutrition Information
Nutritional Values per Serving using Pace Picante Sauce: Calories 381, Total Fat 8g, Saturated Fat 4g, Cholesterol 81mg, Sodium 1015mg, Total Carbohydrate 43g, Dietary Fiber 5g, Protein 31g, Vitamin A 11%DV, Vitamin C 0%DV, Calcium 13%DV, Iron 15%DV