Cilantro Lime Chicken and Rice Bake
This easy, one skillet recipe makes a hardy family dinner everyone will love. Chicken and rice cooked in the creamy flavors of our HERDEZ® Cilantro Lime Cremosa.
6-8
5 minutes
35 minutes
40 minutes
Ingredients
- 2 tablespoons butter
- 1/2 diced cup red onion
- 1 tablespoon minced garlic
- 4-ounces diced green chiles
- 2 1/2 cups chicken broth
- 1-pound chicken breasts, cut in halves
- 3/4 cup white rice, uncooked
- 1 cup HERDEZ® Cilantro Lime Salsa Cremosa
- 15-ounces corn, drained
- 1/3 chopped cilantro, separated
- 1 cup shredded Colby Jack cheese
- 1 cup cheddar cheese
- Salt and pepper
Directions
- In large skillet, over medium-high heat, cook butter and red onion 2 minute. Add garlic and green chiles, cook additional minute.
- Stir in chicken broth and bring to boil. Add chicken and rice, simmer 20-25 minutes until chicken is cooked through (reaches internal temperature of 165°).
- Remove chicken pieces to shred, return to pot. Stir in HERDEZ® Cilantro Lime Salsa Cremosa, corn, 1/4 cup cilantro and half of cheese.
- Sprinkle remaining cheese on top and cook in oven at 425° for 15 minutes.
- Garnish with remaining cilantro.