Speedy Mexican Rice

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.

2. 2

   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.

3. 3

   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.

4. 4

   Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.