Taste buds will travel with this healthy chicken-and-rice dish. Chicken breasts are coated in a chili powder mix to get just-right Southwestern flavor.
What You Need
Original recipe yields 4 servings
2 cups instant white rice, uncooked
1 can (14-1/2-oz.) chicken broth
1 can (11 oz.) corn with sweet peppers, undrained
1/2 cup water
1 tsp. chili powder, divided
1/3 cup SHAKE 'N BAKE Chicken Coating Mix
4 boneless skinless chicken breasts (1-1/4 lb.)
1/2 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish.
Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder; use to evenly coat chicken as directed on package. Place chicken over rice mixture.
Bake 30 min. Sprinkle with cheese; bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Stir 1/8 tsp. ground red pepper (cayenne) into the rice mixture before topping with the chicken. Sprinkle with sliced pitted black olives just before serving.
For a quick burst of flavor, sprinkle unused SHAKE 'N BAKE Coating Mix over hot cooked vegetables or tossed green salads.
Sprinkle with sliced pitted black olives just before serving.
Substitute KRAFT Shredded Monterey Jack Cheese for the Cheddar cheese.
Prepare as directed, using SHAKE 'N BAKE Hot & Spicy Seasoned Coating Mix for Chicken or Pork.
Stir 1/8 tsp. ground red pepper (cayenne) into the rice mixture before topping with the chicken.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.