Picante Chicken and Rice Bake

Image courtesy of recipe.com

I got this recipe from my local newspaper, who it appears, VERY indirectly got it from either the Pace® website or the Campbell's® Kitchen website. Brian likes it so I'm saving it here for posterity.

Prep Time: 5 minutes
Bake Time: 45 minutes
Makes: 4 servings

Nutrition per serving:
Calories: 399
Carbs: 42g
Fat: 8g
Fiber: 4g
Protein: 30g
Sugar: 12g
Sodium: 1476mg

What you'll need:
1 jar (16 oz.) 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


Preparation:

1. Stir Picante sauce, water, corn and rice in an 11 x 8 inch shallow baking dish.

2. Place chicken on top of rice mixture. Sprinkle the chicken with paprika, then cover the dish with aluminum foil.

3. Bake at 375°F for 45 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese.

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Recipe Variation: Make the rice a little creamier and add 1 can (10 3/4 ounces) Condensed Cream of Chicken Soup and only use 1 cup of the Picante sauce.

Nutrition per serving Using Cream of Chicken Soup: Calories: 440, Fat: 13g, Fiber: 4g, Protein: 33g, Sodium: 1305mg