Salsa Chicken & Rice

1/4 cup all-purpose flour
6 boneless, skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
2 Tablespoons vegetable oil
2 cups cooked long-grain rice
1 jar (16 ounces) chunky-style salsa
1 can (15 ounces) black beans, drained, rinsed
1/3 cup chopped green onions (about 2 onions)
1 cup shredded Cheddar cheese

Preheat oven to 375°F. Place flour in medium bowl. Sprinkle chicken with salt; coat with flour.

Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook until browned on both sides, 6-8 minutes. Remove skillet from heat.

Combine cooked rice, salsa, black beans and green onions in a large bowl; mix well. Spoon mixture evenly into a 9-inch square baking dish. Place browned chicken on top of rice mixture; press chicken slightly into mixture. Sprinkle with Cheddar.

Bake until instant-read thermometer inserted in center of chicken registers 180°F and rice mixture is hot, 30-40 minutes.


Helpful Tips

Pressing the chicken thighs into the rice mixture keeps them moist and prevents them from overcooking around the edges.

Mix 'n' Match

If you prefer, substitute boneless pork loin chops for the chicken thighs in this recipe. Bake at 375°F for about 40 minutes.