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1
Place entire contents of 3 cans of tomatoes in a blender.
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2
Add 2 packages of taco seasoning and blend on slow speed for 5 to 10 seconds, until taco seasoning is evenly mixed in the tomatoes.
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3
(Taco seasoning is fairly mild, so you may want to add several dashes of your favorite hot sauce before blending the tomatoes.
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4
).
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5
Pour tomato blend into a large bowl.
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6
Add 1 can of corn (drained), 1 can of black beans (drained and rinsed) and chopped Vidalia onion.
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7
With a large spoon, mix slowly but thoroughly.
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8
Coat the bottom of a large baking pan with vegetable or olive oil.
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9
Pour the uncooked rice into the pan, spreading the rice evenly over the bottom.
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10
Pour the tomato-corn-bean-onion blend slowly into the pan.
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11
Rinse and pat dry chicken thighs.
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12
Place chicken into the blend, making sure to cover both sides of each thigh with the blend.
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13
Place pan into a pre-heated, 350 F oven.
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14
Bake for 1 hour.
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15
Remove pan from oven.
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16
Place shredded cheddar cheese (1 package) on top of pan contents.
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17
Add sliced ripe olives (and jalapeno slices if desired) evenly on top of the cheese.
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18
Add shredded cheese from second package until the olives are covered with cheese.
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19
Return pan to oven.
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20
Continue baking until cheese is golden and bubbling, about 10-15 minutes.
