I thought that I had exhausted all of the quick chicken recipes out there, but this Baked Spanish Chicken Rice is my new favorite.
A throw-it-together and pop it in the oven supper. So fast and easy to put together.
It is so easy that even the kiddos could make it and not mess it up.
The aroma towards the end of baking had everybody coming to the kitchen to ask what was cooking.
Use more chili powder or add hot sauce if you really want to spice it up!
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Baked Spanish Chicken Rice is really quick and easy to put together and delicious.
- 1 10 3/4 ounce can cream of chicken soup
- 1 cup salsa
- 1/2 cup water
- 1 cup whole kernel corn
- 3/4 cup uncooked long-grain white rice
- 4 boneless chicken breast halves
- 1/2 teaspoon chili powder
- 1/2 cup shredded cheddar cheese
- 1 cup canned black beans washed (optional)
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Mix soup, salsa, water, corn, and beans (optional) and rice in a 2-quart shallow baking dish. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
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Cover tightly with casserole lid or foil.
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Bake at 375°F for 45 minutes or so.
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Sprinkle with cheese.
Enjoy!
Up Next:
3 Ingredient Salsa Cream Chicken
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by Aroostook
Photo by Dine & Dish