- 1 3/4 cups uncooked instant rice
- 6 boneless, skinless chicken breast halves
- garlic salt and pepper to taste
- 1 (14.5 ounce) can chicken broth
- 1 cup picante sauce
- 1 (8 ounce) can tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- Spread the rice in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.
- Cover and bake at 350 degrees F for 55 minutes or until rice is tender and chicken juices run clear. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.