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Salsa Verde Chicken Rice Bake
Rachel Kim

Salsa Verde Chicken Rice Bake

Cooked rice and black beans warm beneath chicken cutlets and green salsa, keeping the oven time short. The rice does not wait on raw grains, and the breasts do not sit in the pan for an hour. Monterey Jack melts only after the chicken is nearly at temperature.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups cooked long-grain white rice
  • 1 can black beans 15 ounces, rinsed
  • 2 cups salsa verde
  • 6 chicken breast cutlets 4 ounces each
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 2 cups shredded Monterey Jack

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch dish. Mix rice, beans, 1 cup salsa, 1/2 teaspoon salt and cumin in the dish.
  2. Lay the chicken cutlets over the rice, season with remaining salt and spoon remaining salsa over them.
  3. Cover and bake 15 minutes. Uncover, add Monterey Jack and bake 5 to 10 minutes more.
  4. Remove when every cutlet reaches 165°F. Rest 5 minutes before serving.