Baked Salsa Chicken and Rice
Baked Salsa Chicken and Rice - a delicious and easy this baked salsa chicken recipe is packed with flavor and perfect for a busy weeknight!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 - 2 pounds boneless skinless chicken breast
- 1 small yellow onion diced
- 1 tablespoon garlic minced
- 1 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 4 oz can diced green chiles
- 1 16 oz jar chunky mild salsa
- 1 1/4 cup long grain white rice
- 2 cups chicken broth
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup black beans drained and rinsed
- 1 cup frozen corn
- Toppings: Cheese sour cream, fresh cilantro
Instructions
- Preheat oven to 400 degrees F.
- Bring large braiser or cast iron skillet to medium-high heat. Add olive oil, swirl to coat.
- Season chicken with salt and pepper; sear on both sides and then move to a plate.
- In the same pan, add onion and garlic. Move around pan until they soften, approx. 1 minute.
- Add green chiles, salsa, rice, broth, cumin, chili powder, garlic powder, black beans and corn. Stir to combine. Bring to a simmer and nestle the chicken breasts on top.
- Cover and move to the oven, middle rack. Let cook 20-25 minutes or until rice and chicken are fully cooked (it’s okay if there is a little liquid left - it will get soaked up).
- Remove from oven and cover with cheese and serve with sour cream and fresh chopped cilantro.
Notes
- Dairy-Free: easily make this dairy-free by using a dairy-free cheese and sour cream option.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
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