Ingredients
1-3/4 cups uncooked instant rice6 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon garlic salt1/4 teaspoon pepper1 can (14-1/2 ounces) chicken broth1 cup picante sauce1 can (8 ounces) tomato sauce1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup shredded Monterey Jack cheese1/2 cup shredded cheddar cheese
Preparation
Preheat the oven to 350°. Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.
Cover and bake until a thermometer reads 165°, 50-55 minutes. Sprinkle with cheeses. Bake, uncovered, until cheese is melted, about 5 minutes more.
