About
It's time to get funky! You'll be clap, clap, clappin' your hands for the Cha-Cha Chicken Bake! Now, do one hop for all the fresh, tomato-y seasonings. And two hops for the zesty Spanish rice, shredded rotisserie chicken, and all the tender veggies in between. Oh yeah! Come on! The Cha-Cha Chicken Bake will have you dancing all night long!
Ingredients
- For the bake:
- 1 tablespoon butter, plus more, to taste, for greasing the pan
- 1/2 cup onion, diced
- 1 red or green bell pepper, diced
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 1/4 cups water
- 1 (7-ounce) packet Spanish rice
- 1 1/2 cups salsa, divided
- 1 (15-ounce) black beans, rinsed and drained
- 2/3 cup frozen corn
- 2 cups rotisserie chicken, shredded
- 1 cup cheddar cheese, shredded
- Optional, for serving:
- sour cream, to taste
- cilantro, to taste
- corn chips, to taste
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Lightly coat an 11x7-inch casserole dish with the extra butter.
Step 3 -In a large skillet over medium-high heat, add the onions, the bell pepper, and the olive oil and cook until tender, about 3-5 minutes.
Step 4 -Add the garlic and the remaining 1 tablespoon of the butter to the onion mixture and cook until the garlic is fragrant and the butter has melted.
Step 5 -Add the water, the Spanish rice, and 1/2 cup of the salsa to the onion mixture, stirring well, and bring to a boil.
Step 6 -Reduce the heat to low.
Step 7 -Cover the skillet and simmer the rice mixture, stirring occasionally, until the rice is tender, about 20 minutes.
Step 8 -Add the black beans and the corn to the rice and stir well.
Step 9 -Transfer the rice mixture to the prepared casserole dish and spread into an even layer.
Step 10 -Evenly spread the chicken over the top of the rice mixture.
Step 11 -Top the chicken with the remaining salsa and sprinkle with the cheddar cheese.
Step 12 -Cover the dish with foil and bake until the cheese melts, about 10-15 minutes.
Step 13 -Serve the bake with the sour cream, the cilantro, and the corn chips.
