Mexican Chicken & Rice

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I’m always on the hunt for dinner dishes that are super easy, super fast, and require very little ingredients because I am absolutely not going to the grocery store after I’ve been at work since 6 in the morning. I do all of my grocery shopping on Saturday or Sunday so if there’s something I need for a recipe that I don’t have during the week, the recipe will either go without it, or we will not be eating that. This little gem of a dish only requires 4 ingredients, all of which I almost always have at the house already, and it’s literally the easiest thing ever to make and so good!

You Will Need:
-Boneless skinless chicken breasts. I used 3 because there’s just 2 of us & 1 for my lunch the next day. Use however many you need to feed your family that will fit in a 9×13 casserole dish.
-1 large jar of Pace picante sauce
-1 Bag of mexican blend shredded cheese
– 1 cup long grain white rice, uncooked
-1/2 cup water

Directions:
-Preheat oven to 375 degree
-In a medium bowl mix together water, rice, picante sauce, and about a handful of cheese
-Season chicken breast to taste. I sprinkled them with a little salt, pepper, and paprika
-Pour rice mixture into a 9×13 casserole dish
-Place chicken on top of rice
-Bake for 45 minutes
-Cover top of casserole and chicken with cheese & bake for a few more minutes until the cheese is melted.

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