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 11×7-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.
