Speedy Mexican Rice

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

8 ingredients

4 steps

Ingredients

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

Directions

1

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

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

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