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Salsa Chicken and Black Bean Rice
Rachel Kim

Salsa Chicken and Black Bean Rice

This rice bake lands somewhere between a burrito bowl and the saucy chicken plate at a neighborhood lunch counter. Salsa handles the tomatoes, chiles and seasoning in one pour. Use ordinary long-grain white rice, not instant rice, and keep the foil clamped down until the grains are tender.
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Prep Time 10 minutes
Cook Time 58 minutes
Total Time 1 hour 8 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry long-grain white rice rinsed and drained
  • 1 1/4 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 can 15 oz black beans, drained and rinsed
  • 1 1/2 cups chunky salsa
  • 1 3/4 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1/2 tsp kosher salt
  • 1 cup shredded Monterey Jack cheese

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Spread the rinsed long-grain rice in the dish and add the chicken, black beans, salsa, broth, corn and salt.
  3. Stir evenly, press the rice below the liquid and cover the dish tightly with foil.
  4. Bake for 45 minutes without lifting the foil, then test that the chicken reaches 165°F and the rice has no chalky core.
  5. Add 2 tablespoons hot broth, reseal and bake for 5 to 10 minutes if the rice is still firm.
  6. Scatter on the Monterey Jack, bake uncovered for 3 minutes and rest for 10 minutes before fluffing.