Salsa Chicken Rice Casserole
A one-dish bake where uncooked rice absorbs salsa and broth while chicken thighs cook on top. Everything goes in raw, so there is no skillet to wash before it hits the oven.
- Prep15 min
- Cook55 min
- Total1 h 20 min
- Serves6
AI-generated illustration
Contains:dairymeat
Ingredients
Method
- Stir the uncooked rice, salsa, chicken broth, black beans, and frozen corn together directly in a 9x13-inch (23-by-33-cm) baking dish until the rice is spread evenly across the bottom and fully submerged.
- Toss the chicken thigh pieces with the ground cumin, chili powder, and salt, then scatter them over the surface and press them just under the liquid.
- Heat the oven to 375 degrees F (190 degrees C). Cover the dish tightly with foil and bake 45 minutes, until the rice has drunk up nearly all the liquid, the grains are tender, and the chicken reads 165 degrees F (74 degrees C).
- Uncover, scatter the shredded Cheddar over the top, and return to the oven for 10 minutes, until the cheese is fully melted and browning at the edges of the dish.
- Let the casserole stand 10 minutes so the rice firms up and stops steaming, then scatter the cilantro over the top.
Notes
- If the rice is still chalky at 45 minutes, add 1/4 cup hot broth, re-cover, and give it another 10 minutes.
