Directions
- 1Preheat oven to 375°F.
- 2In a 9x13 casserole dish, add rice, chicken broth, salsa verde, black beans, and corn.
- 3Stir to combine.
- 4Nestle chicken into the dish and season with salt, pepper, garlic powder, cumin, and paprika.
- 5Top with cream cheese.
- 6Cover tightly with foil and bake for 45–50 minutes.
- 7Remove from oven, shred chicken, and stir everything together.
- 8Top with shredded Monterey Jack cheese and bake or broil for 5–10 minutes, until cheese is melted and bubbly.
Ingredients
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 1 can black beans, drained + rinsed
- 1 cup corn (frozen or canned, drained)
- 1 jar salsa verde
- 4 chicken breasts (I cut mine thin)
- Salt
- pepper
- garlic powder
- cumin
- paprika
- 4 oz cream cheese
- Shredded Monterey Jack cheese
- Avocado
- jalapeños
- fresh cilantro
Equipment
9x13 casserole dishfoil
Tips
- Cook time will vary depending on your dish, rice, chicken size, and how tightly it’s covered—always check that chicken reaches 165°F.
- Serve with avocado, jalapeños, and fresh cilantro.
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