A flavorful and easy-to-make chicken and rice bake with a zesty twist.
Cut the chicken breasts into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
In a mixing bowl, combine lime juice, minced garlic, cumin, salt, and pepper. Add the chicken pieces and mix well. Cover and refrigerate for 30 minutes to marinate.
Marinating the chicken enhances its flavor and tenderness.
Preheat the oven to 375°F (190°C).
Preheating the oven ensures even cooking.
In a baking dish, combine the rice, chopped onion, diced green chilies, cream of chicken soup, oregano, chili powder, and water. Mix well.
Mixing the ingredients thoroughly ensures even distribution of flavors.
Add the marinated chicken along with the marinade to the rice mixture. Stir to combine.
Ensure the chicken is evenly distributed for consistent cooking.
Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the rice is tender and the chicken is cooked through.
Covering the dish helps retain moisture during baking.
Remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 5 minutes until the cheese is melted.
Allowing the cheese to melt uncovered creates a delicious crust.
Garnish with fresh cilantro before serving.
Adding fresh herbs enhances the dish's aroma and presentation.
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