⏳ Yield & Time

Yield: 6 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1 ½ cups Long-grain white rice
• 2 cups Chicken broth
• 1 tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1 (15 ounce) can Diced tomatoes (undrained)
• 1 (10 ounce) can Diced tomatoes and green chilies (Rotel)
• 1 tsp Paprika
• to taste Salt
• to taste Pepper
• 1 cup Shredded cheddar cheese

📖 Instructions

1. First, preheat your oven to 375°F (190°C). This is crucial for getting that perfectly baked casserole. Trust me on this one!
2. Next, let's cook the chicken! Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add 1.5 lbs of boneless, skinless chicken breasts and cook until browned on all sides and cooked through (about 6-8 minutes per side). Don't overcook, or it'll be dry! Once cooked, remove the chicken from the skillet and set aside to cool slightly, then dice it into bite-sized pieces.
3. Now for the rice! Rinse 1 ½ cups of long-grain white rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Add the rinsed rice to the skillet you used for the chicken and stir in 2 cups of chicken broth (or water). Season it lightly with a generous pinch of salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and rice is cooked.
4. While the rice simmers, let’s prep our veggies! Finely chop 1 medium onion and 2 cloves of garlic. I like to use a sharp knife, but feel free to use a food processor if you're short on time (or patience!).
5. In a separate bowl, combine the diced chicken with the chopped onion and garlic. Add 1 (15-ounce) can of diced tomatoes (undrained), 1 (10-ounce) can of diced tomatoes and green chilies (Rotel), and 1 teaspoon of paprika. Give it a good stir. You can always add more paprika if you want a stronger smoky flavor.
6. Once the rice is cooked, gently fluff it with a fork and add it to the chicken mixture. Stir to combine. At this point, it’s looking pretty tasty already, right?
7. Pour the chicken and rice mixture into a greased 9x13 inch baking dish. I recommend using a non-stick baking dish; cleanup will be a breeze! Top the mixture with 1 cup of shredded cheddar cheese. Any kind of cheese works, but cheddar adds a lovely sharpness.
8. Bake the casserole in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly. Keep an eye on it to prevent burning. If you notice the top browning too quickly, you can loosely cover the dish with foil.
9. Let the casserole sit for a few minutes before serving. This allows the flavors to meld, and it helps prevent a cheesy burn when you dig in. Enjoy!

📝 Notes

• Adjust seasonings to your taste. Some people like things spicier!
• For a creamier casserole, stir in a splash of sour cream or crema fresca before baking.
• Leftover cooked chicken can be used, saving on preparation time! Just make sure it's cooked thoroughly before using it in the recipe.
• This recipe can be easily doubled or tripled to serve a larger crowd. Just remember to adjust the baking time accordingly!