Stir the picante sauce, water, corn and rice in an 11 x 7 x 2-inch baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
Easy Substitution: If you don't have Cheddar cheese on hand, you can substitute an equal amount of shredded Monterey Jack or a Mexican cheese blend.
Recipe Note: For a saucier dish, substitute a 24-ounce jar Pace® Picante Sauce for the 16-ounce jar.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
This is a good, quick meal however we found the chicken really demanded some attention in the "zing" department.
Alternative: Use about 8 ounces of medium Pace Picante sauce as a marinade. Pierce chicken breasts several times with a fork, place in a zip-lock bag with the Picante sauce. Seal bag and marinade 4 hours or longer, up to over night.
When preparing the dish, add about 1/4 cup more water to the remaining 8 oz of Picante (or buy the 24 oz jar to start with). If corn doesn't suit you, substitute "French cut" green beans.
The family enjoyed this dish. I added a cup of black beans, and I only went with a half-cup of rice (3/4th cup seemed a little too much). The kids put crushed tortilla chips on top of the portion that was put on their plate. As already stated, recipe is super-easy. I will certainly make it again.