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My review
Speedy Mexican Rice
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Lindsey Reich
"This is a great weeknight dinner that comes together fast and makes plenty of leftovers! Pair with soft tortillas or tortilla chips for variety."
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Ingredients
55 m servings 395Original recipe yields 12 servings (1 9x13-inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Mix rice, chicken, corn, salsa, and green chile peppers in a large bowl until well combined. Add black beans and stir gently to incorporate. Spread in the prepared pan and top with Mexican cheese blend.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
Footnotes
- Cook's Note:
- Other leftover chicken can be used in place of the rotisserie chicken.