Easy Mexican Chicken & Rice

Easy Mexican Chicken and Rice is a one-casserole dinner that does most of the work in the oven. Converted rice par-boils briefly in chicken-bouillon water with onion, then transfers to a casserole dish where chicken breasts get laid on top and a cup of salsa is poured over the whole pan. The cover goes on, and an hour later you’ve got moist chicken sitting on a fluffy bed of rice that’s tasted everything dripping down through the bake.

The salsa is the flavor steering wheel. Mild jarred salsa makes a kid-friendly weeknight version, a fire-roasted or chipotle salsa pushes it smoky, a mango or pineapple salsa swings the dish toward island. Whatever salsa you choose, the dish takes that direction.

Kitchen Tips

• Use converted (parboiled) rice as the recipe calls for. Long-grain rice overcooks into mush during the hour-long bake. Converted rice holds its shape.
• Salt the chicken on both sides before placing it on the rice. The salsa adds flavor on top, but the breast itself needs seasoning.
• Cover the casserole tightly. Steam is what keeps the chicken breasts from drying out during the long bake.
• Let the dish rest, covered, for ten minutes after pulling from the oven. Resting redistributes moisture so the rice fluffs evenly.

Variations

• Sprinkle shredded Monterey Jack or pepper jack over the top in the last ten minutes for a cheesy crust.
• Stir black beans or corn into the rice before topping with chicken for a more filling, complete dinner.
• Swap salsa for a can of diced tomatoes with green chiles for more kick.