Introduction
This one-pan chicken and rice dish is the perfect blend of flavors and textures, making it a family favorite. The combination of tender chicken thighs, savory salsa, hearty black beans, and sweet corn creates a satisfying meal that can be prepared with minimal fuss. Easy to assemble and delicious to eat, this recipe is sure to become a staple in your kitchen.
Detailed Ingredients with measures
6 bone-in, skin-on chicken thighs
1 cup long-grain white rice
1 cup salsa
1 cup chicken broth
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon taco seasoning
1 cup shredded cheddar cheese
Fresh cilantro, chopped (optional, for garnish)
Salt and pepper, to taste
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4 servings
This chicken and rice dish brings comfort food to the next level. With vibrant ingredients and a burst of flavor in every bite, it’s perfect for family dinners or gatherings with friends. Give it a try and enjoy the delightful combination of ingredients that everyone will love!
Detailed Directions and Instructions
Preheat the oven
Set your oven to 375°F (190°C).
Prepare the broth
In a saucepan, heat the chicken broth until it is hot but not boiling.
Assemble the rice mixture
In a large baking dish, combine the uncooked long-grain white rice, salsa, drained and rinsed black beans, frozen corn, diced onion, diced red bell pepper, minced garlic, and taco seasoning. Pour the hot chicken broth over the mixture and stir to combine.
Season the chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
Arrange the chicken
Place the seasoned chicken thighs skin-side up on top of the rice mixture in the baking dish.
Bake
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Add cheese
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly, the rice is tender, and the chicken reaches an internal temperature of 165°F (74°C).
Garnish and serve
Remove the baking dish from the oven and let it rest for a few minutes. Garnish with chopped fresh cilantro, if desired, before serving.
Notes
Cooking time may vary
Ovens can vary in temperature; ensure to check the chicken’s internal temperature to confirm it’s fully cooked.
Serving suggestion
This dish pairs well with a side salad or tortilla chips for added crunch.
Storage
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat properly before serving.
Variations
Feel free to add other vegetables or spices according to your preference, such as jalapeños for heat or olives for extra flavor.
Cook techniques
Preheating the Oven
Preheating your oven ensures that the cooking environment is at the correct temperature, allowing the dish to cook evenly.
Preparing Broth
Heating chicken broth before adding it to the dish helps to maintain the cooking temperature and aids in proper absorption by the rice.
Assembling Ingredients
Combining all the raw ingredients before cooking allows flavors to meld together and ensures an even distribution of ingredients throughout the dish.
Seasoning Chicken
Patting the chicken dry and seasoning it with salt and pepper enhances its natural flavors and promotes better browning during cooking.
Covering with Aluminum Foil
Covering the baking dish with foil traps moisture, ensuring the rice cooks properly and prevents the chicken from drying out.
Adding Cheese
Sprinkling cheese towards the end of baking allows it to melt evenly and form a bubbly, golden layer on top of the dish.
Resting the Dish
Letting the dish rest after removal from the oven allows the juices to redistribute, ensuring a more flavorful and moist serving.
FAQ
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used; however, cooking times may vary.
What can I substitute for black beans?
You can substitute black beans with kidney beans, pinto beans, or even chickpeas.
Is there a vegetarian version of this recipe?
Yes, you can replace the chicken thighs with a mix of additional vegetables and use vegetable broth instead of chicken broth.
Can I use brown rice instead of white rice?
Yes, but brown rice may require a longer cooking time and more liquid, so adjustments will be needed.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) when fully cooked. A meat thermometer can help ensure accuracy.
Conclusion
This baked chicken and rice dish is a hearty and flavorful meal that combines protein, grains, and vegetables in one pan, making it perfect for a family dinner or meal prep. The use of salsa and taco seasoning adds a delightful kick, while the addition of cheese creates a creamy, comforting topping. With simple ingredients and minimal preparation, it’s a great option for busy weeknights.
More recipes suggestions and combination
Chicken and Vegetable Stir-Fry
Swap the rice for your favorite stir-fry vegetables and serve with sautéed chicken thighs tossed in soy sauce and ginger for a quick and healthy meal.
Chickpea and Rice Bowl
Replace the chicken with chickpeas and use vegetable broth instead of chicken broth for a vegetarian-friendly version. Add avocado and lime for extra flavor.
Southwest Quinoa Bake
Substitute quinoa for rice and add diced zucchini and squash for a nutritious twist. Top with Monterey Jack cheese for a different flavor profile.
BBQ Chicken and Rice Casserole
Use BBQ sauce instead of salsa for a smoky twist on the original recipe. Complement with diced pineapples for a sweet contrast.
Mexican Street Corn Chicken Bake
Add crumbled cotija cheese and fresh lime juice to the dish for a twist inspired by elote, the popular Mexican street corn dish.
