Recipe Background
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!
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
- Preheat the oven to 375 degrees F.
- Lightly coat an 11x7-inch casserole dish with the extra butter.
- 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.
- 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.
- Add the water, the Spanish rice, and 1/2 cup of the salsa to the onion mixture, stirring well, and bring to a boil.
- Reduce the heat to low.
- Cover the skillet and simmer the rice mixture, stirring occasionally, until the rice is tender, about 20 minutes.
- Add the black beans and the corn to the rice and stir well.
- Transfer the rice mixture to the prepared casserole dish and spread into an even layer.
- Evenly spread the chicken over the top of the rice mixture.
- Top the chicken with the remaining salsa and sprinkle with the cheddar cheese.
- Cover the dish with foil and bake until the cheese melts, about 10-15 minutes.
- Serve the bake with the sour cream, the cilantro, and the corn chips.
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