Salsa Verde Chicken & Rice Casserole

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Salsa Verde Chicken & Rice Casserole

Juicy salsa verde chicken baked with rice, black beans and corn under a layer of bubbling Monterey Jack.

Total

60 min

Servings

6

Level

Easy

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 1/2 cups long-grain white rice
  • 1 1/2 cups salsa verde
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 whole lime
  • 1/4 cup chopped cilantro (optional)

Instructions

Preheat oven to 375F and lightly grease a 9x13-inch baking dish.

Add rice, salsa verde, chicken broth, cumin, garlic powder and salt. Stir thoroughly.

Stir in black beans and corn.

Arrange chicken evenly throughout and gently press it into the liquid.

Cover very tightly with foil.

Bake approximately 40 minutes.

40 min

Carefully uncover. Rice should be nearly tender and chicken should reach at least 165F.

If necessary, add a small splash of hot broth and bake covered another 5-10 minutes.

7 min

Sprinkle Monterey Jack over the top.

Bake uncovered approximately 5 minutes until melted and bubbling.

5 min

Rest 5 minutes.

Squeeze fresh lime over the casserole and finish with cilantro if desired.

Nutrition per serving

510

Calories

34g

Protein

52g

Carbs

18g

Fat

Chef's Notes & Storage

Choose a salsa verde you genuinely enjoy because it provides much of the casserole flavor. SCALING CRITICAL: Rice, salsa verde and broth must scale together proportionally.

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