Ingredients:

  • 1 cup (185g) long-grain white rice, uncooked
  • 1 3/4 cups (415ml) chicken broth, low sodium
  • 1/2 tsp (3g) salt
  • 1 tbsp (15ml) olive oil
  • 1.5 lbs (680g) boneless skinless chicken breasts, sliced into 4 fillets
  • 2 cups (480ml) fresh salsa fresca (pico de gallo)
  • 1 cup (115g) Monterey Jack cheese, shredded
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 375°F (190°C). Note: Let it fully reach temp so the rice starts absorbing liquid immediately.
  2. Stir together 1 cup (185g) long grain white rice, 1 3/4 cups (415ml) chicken broth, 1/2 tsp (3g) salt, and 1 tbsp (15ml) olive oil directly in the 9x13 inch baking dish.
  3. Spread the rice mixture evenly across the bottom. Note: Ensure there are no clumps for consistent cooking.
  4. Place the 1.5 lbs (680g) of chicken breast fillets on top of the rice.
  5. Spread 2 cups (480ml) of fresh salsa fresca generously over each piece of chicken until no meat is exposed.
  6. Top each fillet with a handful of 1 cup (115g) shredded Monterey Jack cheese.
  7. Cover the dish tightly with aluminum foil to trap the steam.
  8. Bake for 30 minutes until you smell the toasted corn and tomatoes.
  9. Remove the foil and bake for another 10 minutes until the cheese is bubbly and mahogany colored and the chicken reaches 165°F (74°C).
  10. Garnish with 1/4 cup (15g) fresh cilantro and serve with lime wedges.