Ingredients for Quick Spanish Chicken And Rice
- 2 (about 1.5 lbs total) chicken breasts
- 2 cups long-grain rice
- Green Onion
- 1/2 cup chopped onion
- 1/2 cup sliced olives
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 2 (1 ounce) packets taco seasoning
- 2 1/4 cups water
- Guacamole (for serving)
- Sour cream (for serving)
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How to Make Quick Spanish Chicken And Rice
- Preheat oven to 350°F (175°C).
- Place 2 thawed chicken breasts (about 1.5 lbs total) in a large oven-safe skillet or baking dish.
- Add 2 cups long-grain rice around the chicken.
- In a bowl, whisk together 2 packets of taco seasoning and 2 1/4 cups of water. Pour evenly over the chicken and rice.
- Add 1/2 cup sliced olives, 1/2 cup chopped onion, and 1/4 cup chopped cilantro to the skillet.
- Cover the skillet tightly with foil or a lid.
- Bake for 50-60 minutes, or until the chicken is cooked through and the rice is tender.
- Remove from oven and uncover.
- Top with 1 cup shredded cheddar cheese (or your preferred cheese).
- Let stand for 5 minutes before serving.
- Serve immediately with guacamole and sour cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
47g
Carbs
26g
