Ingredients
Scale
- 1.5 lbs Boneless Skinless Chicken Thighs ($4.50)
- 1 jar (16 oz) Chunky Salsa ($1.50)
- 1 can (15 oz) Black Beans, rinsed and drained ($0.80)
- 1 cup Frozen Sweet Corn ($0.50)
- 1 cup Shredded Mild Cheddar Cheese ($1.50)
- 2 cups Long Grain White Rice, uncooked ($0.80)
- 1 packet Taco Seasoning or homemade blend ($0.50)
- Optional: Water for rice and cooking spray ($0.30)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray. Pat the chicken thighs dry with a paper towel and arrange them in a single layer at the bottom of the dish. Sprinkle the taco seasoning evenly over both sides of the chicken to ensure every bite is well-seasoned.
- Pour the entire jar of salsa over the chicken. Add the drained black beans and the frozen corn, spreading them out so they fill the gaps around the chicken pieces. Do not stir too much; you want the salsa to sit on top of the chicken to keep it moist while it bakes. Cover the dish tightly with aluminum foil to trap the steam.
- While the chicken bakes in the oven for 30 minutes, prepare your rice on the stovetop according to the package directions. After 30 minutes, remove the foil from the baking dish and sprinkle the shredded cheddar cheese over the top. Return the dish to the oven for another 5 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F. Serve large scoops of the chicken and salsa mixture over a generous bed of fluffy white rice.
- Cook Time: 45 minutes