Mexican

Salsa Chicken and Rice Bake is for Dinner.

Salsa Chicken and Rice Bake takes 40 minutes to prepare.

Salsa Chicken and Rice Bake takes 30 minutes to cook.

Salsa Chicken and Rice Bake makes 6 servings.

The ingredients for Salsa Chicken and Rice Bake are:

1 can Ro-Tel tomatoes with green chiles
1 cup white long-grained rice
1 3/4 cup water
1 tsp salt
3 skinless, boneless chicken breasts
1/2 cup frozen corn kernels
1/2 cup shredded cheese or blend of cheeses

Here is how you make Salsa Chicken and Rice Bake:

Preheat oven to 400 degrees.Pour one can of Ro-tel into a blender. Pulse until no chunks remain. Pour "salsa" into a strainer to separate the juice. Set juice aside.Cook rice with water, salsa and salt until tender and no liquid remains. Check the cooking direction on rice bag for cooking times. I cook my rice in a steamer and it takes 40 minutes.Clean and filet chicken breasts, place in baking dish. Pour juice from salsa over chicken. Cover and bake 20-25 minutes. Remove from oven and cut chicken into bite sized chunks.Meanwhile microwave corn until heated through, set aside until rice and chicken are cooked.In a bowl combine rice, corn, diced chicken, and chicken's cooking liquid. Stir to combine. Return mixture to the same baking dish your cooked the chicken in. Sprinkle with cheese. Sprinkle cheese with a pinch of red pepper flake and dried cilantro (optional, for decoration) and return to oven. Bake for about 10 minutes or until cheese is melted.Serve with a salad for a complete meal. Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user DIXIETANGO.

The nutritional information for Salsa Chicken and Rice Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 134.2

• Total Fat: 2.4 g
• Cholesterol: 38.4 mg
• Sodium: 551.9 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 0.7 g
• Protein: 15.9 g

Salsa Chicken and Rice Bake is Mexican cuisine.