Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1.5 cups long-grain white rice, rinsed
  • 16 oz thick and chunky salsa
  • 15 oz black beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 1.5 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 cups shredded Mexican blend cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions:

  1. Start by cutting your 1.5 lbs of boneless skinless chicken breasts into 1 inch cubes. In a small bowl, mix the 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp kosher salt, and 0.25 tsp cracked black pepper. Toss the chicken in this spice blend until every piece is coated.
  2. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chicken and cook for 3-4 minutes until a golden crust forms on the outside. You don't need to cook it through yet; we just want that Maillard reaction flavor.
  3. Place 1.5 cups of long grain white rice in a fine mesh strainer and rinse under cold water until the water runs perfectly clear. This is the single most important step for fluffy rice. Spread the rice in an even layer at the bottom of your 9x13 baking dish.
  4. Add the 16 oz of thick and chunky salsa, the 15 oz of drained and rinsed black beans, and 1 cup of frozen sweet corn on top of the rice. Pour in 1.5 cups of low sodium chicken broth. Use a spoon to gently swirl the ingredients together so the rice is submerged.
  5. Nestle the seared chicken pieces into the rice and bean mixture. Try to distribute them evenly so everyone gets plenty of chicken in their serving.
  6. Cover the dish tightly with aluminum foil. This traps the steam, which is what actually cooks the rice. Bake at 375°F (190°C) for 35 minutes until the rice has absorbed most of the liquid.
  7. Remove the foil and sprinkle 2 cups of shredded Mexican blend cheese over the top. Return the dish to the oven, uncovered.
  8. Bake for another 10 minutes until the cheese is bubbly and starting to brown at the edges. If you like a bit of a shatter to your cheese, you can pop it under the broiler for the last 60 seconds.
  9. Let the casserole rest for 10 minutes before serving. Top with 0.25 cup chopped cilantro, 1 diced avocado, and serve with lime wedges.