1. Preheat your oven to 400 degrees. Spray a 9×13 casserole dish with cooking spray. In a small bowl combine all of the ingredients for the chicken seasoning and season both sides of all 4 pieces of chicken.

2. In a bowl add the 2 and 1/2 cups of water and whisk in the tomato paste, set aside.

3. In a pot, melt the butter and add the chicken bouillon powder and stir to blend into the butter. Pour in the 1 cup of dry rice and stir to coat in the butter. Over medium-low heat toast the rice for 3 and 1/2 – 4 minutes, stirring occasionally to make sure no pieces are burning. In the last minute of cooking add the grated garlic and stir to incorporate into the rice. Carefully pour in the water tomato paste mixture.

4. Increase the heat to medium and heat for 5 minutes. You want the mixture to be steaming hot but does not need to be bubbling or simmering. After 5 minutes, turn off the heat.

5. Carefully pour the rice mixture into the casserole dish and spread the rice evenly across the bottom. Place the 4 pieces of chicken on top, spoon the salsa over top of the chicken, then sprinkle the cheese over top (it’s ok if some cheese is on top of the rice). 

6. Bake for 40 minutes, check the internal temperature of the chicken to make sure 165 degrees has been reached. If not, continuing baking for 5 minutes and retest. 

Let rest for 5 minutes out of the oven then serve! Squeeze lime wedges overtop for the best bite.