California Chicken Bake

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oz. (2 cups) shredded taco-flavored cheese blend

3/4

cup uncooked regular long-grain white rice

1/4

cup chopped fresh cilantro

cup Old El Paso™ Salsa

cup water

boneless skinless chicken breast halves

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1

Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
2

Reserve 1/2 cup cheese for topping. In large bowl, combine remaining cheese, rice, cilantro, salsa and water; mix well. Spoon into sprayed baking dish; spread evenly. Arrange chicken breast halves over rice mixture. Cover with foil.
3

Bake at 350°F. for 55 to 65 minutes or until chicken is fork-tender and juices run clear, and rice is tender. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

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Salsa is the Spanish word for "sauce." Mexican cuisine includes many raw and cooked salsas based on tomatoes or tomatillos with chiles. Salsa can be chunky or smooth, depending on the size of the vegetable pieces in it.
To test rice for doneness, remove a small amount from the casserole. Let it cool slightly. The rice is done when it's tender in the center.
Fresh cilantro sprigs are an easy, colorful garnish for this casserole.

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Nutrition Information

2 1/2 Starch; 2 1/2 Other Carbohydrate; 5 Very Lean Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.