This one-pot meal gets its bold flavor from one standout ingredient: our Hatch Green Chili Powder. Made with sun-dried New Mexican chilis, it delivers a bright, balanced heat that deepens as it cooks. Combined with tender chicken, sweet corn, jasmine rice, fresh jalapeño, and melty Monterey Jack, then finished with a squeeze of lime, it's an easy, flavor-packed dinner with minimal cleanup.
Directions
STEP 1
Preheat the oven to 375°F.
STEP 2
In a 9x13-inch baking dish, combine the jasmine rice, chicken broth, frozen sweet corn, Hatch Green Chili Powder, jalapeños, scallion whites and light greens, and garlic powder. Stir until evenly mixed.
STEP 3
Pat the chicken breasts dry and season both sides with paprika and kosher salt. Nestle the chicken into the rice mixture, then dollop the cream cheese evenly over the top.
STEP 4
Cover the baking dish tightly with foil or a fitted lid and bake for 40–50 minutes, depending on the thickness of the chicken, until the chicken is nearly cooked through and most of the liquid has been absorbed.
STEP 5
Remove the foil and shred the chicken directly in the dish using two forks. Stir everything together until the cream cheese is fully incorporated.
STEP 6
Sprinkle the Monterey Jack cheese evenly over the top and return the dish to the oven, uncovered, for 10 minutes, or until the cheese is melted, bubbly, and the chicken is fully cooked.
STEP 7
For a golden, lightly browned top, broil for 1–2 minutes, watching carefully to prevent burning.
STEP 8
Finish with a generous squeeze of fresh lime juice, then garnish with the dark scallion greens, chopped cilantro, and sliced avocado, if desired. Serve warm straight from the baking dish.