Ingredients:

  • 2 cups (400g) long-grain white rice, uncooked
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) chunky salsa (no sugar added)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen corn kernels
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) ground cumin
  • 1/2 tsp (3g) salt
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) taco seasoning (low-sodium)
  • 1 1/2 cups (170g) shredded Monterey Jack or Pepper Jack cheese
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the uncooked rice, chicken broth, salsa, drained black beans, corn, smoked paprika, garlic powder, cumin, and salt. Stir until the rice is evenly submerged in the liquid.
  2. Pour the rice mixture into a greased 9x13 inch baking dish and spread it into a flat, even layer.
  3. Toss the chicken thigh pieces with olive oil and taco seasoning in the bowl. Arrange the seasoned chicken pieces evenly across the top of the rice mixture, pressing them slightly into the base.
  4. Cover the dish tightly with heavy-duty aluminum foil to trap the steam. Bake for 30–35 minutes until the rice is tender and the chicken is cooked through.
  5. Remove the foil and sprinkle the shredded cheese evenly over the top. Return the dish to the oven for 5-10 minutes until the cheese is melted and golden.
  6. Garnish with chopped cilantro and serve with lime wedges.