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Picante Chicken & Rice Bake

  • prep time: 10 min
  • total time: 55 min
  • serves: 4 people
  • calories: 434 1 serving 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.


  • 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


  • 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.

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Made With

Calories 434
Total Fat 9 g
Sat. Fat 3.9 g
Trans Fat 0 g
Cholesterol 120 mg
Sodium 1062 mg
Total Carb 43 g
Dietary Fiber 4 g
Sugar 4 g
Added Sugars 0 g
Protein 38 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 9 %DV
Potassium 13 %DV

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