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Picante Chicken & Rice Bake

Image of prepared Picante Chicken & Rice Bake recipe
  • prep time: 10 min
  • total time: 55 min
  • serves: 4 people
  • calories: 429 1 serving

Relax...it takes just 10 minutes to put together this kicked-up casserole, and the whole family will be thrilled when it comes out of the oven.

Ingredients

cost per recipe: $9.61

  • 1 jar (16 ounces) Pace® Picante Sauce
  • 1/2 cup water
  • 1 cup frozen whole kernel corn, thawed
  • 3/4 cup uncooked long grain white rice
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1/4 teaspoon paprika
  • 1/2 cup shredded Cheddar cheese

Instructions

  • Tips

    • 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.
  • Step 1

    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.

  • Step 2

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

Reviews

(12)
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  • For Zestier Chicken...

    Bill C.
    September 28, 2014

    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.

  • Picante Chicken & Rice Bake

    Fran H.
    December 18, 2011

    A great recipe, we doubled the corn and rice.

  • Picante Chicken & Rice Bake

    Jacqi K.
    November 8, 2011

    This is a great, quick recipe. My two kids and husband all really liked it.

  • Picante Chicken & Rice Bake

    Tracie F.
    October 28, 2011

    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.

  • Picante Chicken & Rice Bake

    janice t.
    August 26, 2010

    I was serving fresh corn on the cob, so I subbed a can of drained and rinsed black beans. Yummy!

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    Made With

    Calories 429
    Total Fat 9 g
    Sat. Fat 3.9 g
    Trans Fat 0 g
    Cholesterol 120 mg
    Sodium 1062 mg
    Total Carb 42 g
    Dietary Fiber 4 g
    Sugar 4 g
    Added Sugars 0 g
    Protein 38 g
    Vitamin D 0 %DV
    Calcium 13 %DV
    Iron 11 %DV
    Potassium 17 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.