Speedy Mexican Rice

This is a great weeknight dinner that comes together fast and makes plenty of leftovers! Pair with soft tortillas or tortilla chips for variety.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 395 Calories

Ingredients

• 4 cups water
• 1 (8 ounce) jar salsa
• 2 cups uncooked white rice
• 1 (4 ounce) can diced green chile peppers
• 1 (15 ounce) can black beans, drained
• 2 cups shredded Mexican cheese blend
• 1 (15 ounce) can corn, drained
• 1 rotisserie chicken, shredded

Recipe Instructions

Step 1

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.

Step 2

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

Step 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.

Step 4

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