Southwest Baked Chicken with Salsa Verde, Rice and Black Beans

This easy oven-baked dinner brings together Southwest-spiced chicken, tangy green salsa and melty Monterey Jack cheese for a satisfying meal. Served alongside hearty rice and black beans, it’s a complete dish that’s perfect for busy weeknights.

To finish, a drizzle of sweet and smoky red pepper crema adds the perfect finishing touch. Everything bakes together in convenient aluminum trays for effortless preparation and cleanup.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the Southwest spice blend, chili powder, 1 teaspoon salt and black pepper to taste.
3. Pat the chicken cutlets dry and season both sides with the spice mixture.
4. Place the seasoned chicken in one oven-ready tray. Spread the green salsa over the chicken and top with Monterey Jack cheese.
5. In the other oven-ready tray, combine the microwavable rice (broken up), black beans (rinsed and drained), 2 tablespoons butter (cut into pieces) and a pinch of salt. Stir to combine.
6. Place both trays in the oven. Bake for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
7. While the trays bake, warm the smoky red pepper crema in a small saucepan or microwave until heated through.
8. Remove trays from the oven. Drizzle the smoky red pepper crema over the chicken. Serve the chicken alongside the rice and beans.

Recipe Tips

FAQ

Can I use regular rice instead of microwavable rice?

Yes, you can substitute with 1 cup of cooked rice. Adjust the baking time if needed to ensure everything is heated through.

What can I use instead of smoky red pepper crema?

You can substitute with a mixture of sour cream and smoked paprika or use a store-bought chipotle crema.

Can I prepare this dish ahead of time?

Yes, you can assemble the trays (without baking) and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.