Salsa Verde Chicken & Rice Casserole

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

Instructions

1. Preheat oven to 375F and lightly grease a 9x13-inch baking dish.
2. Add rice, salsa verde, chicken broth, cumin, garlic powder and salt. Stir thoroughly.
3. Stir in black beans and corn.
4. Arrange chicken evenly throughout and gently press it into the liquid.
5. Cover very tightly with foil.
6. Bake approximately 40 minutes.
7. Carefully uncover. Rice should be nearly tender and chicken should reach at least 165F.
8. If necessary, add a small splash of hot broth and bake covered another 5-10 minutes.
9. Sprinkle Monterey Jack over the top.
10. Bake uncovered approximately 5 minutes until melted and bubbling.
11. Rest 5 minutes.
12. Squeeze fresh lime over the casserole and finish with cilantro if desired.

Nutrition

Chef's Notes

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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