Mexican Beans and Rice

• Serves: 6

• Contributor: Kate

A great recipe to modify to use up leftovers like salsa or veggies.

Ingredients

• 1.5lb chicken breasts
• 2T Mexican chicken seasoning
• 2 bunches spinach (or a 5oz bag of baby spinach)
• 1-15oz can black beans (can also use pinto beans)
• 1/2 cup white rice
• 1/2 6oz can of chipotle chiles in adobo sauce, chopped
• 1 can Rotel tomatoes with green chiles
• Mexican cheese or Monterey jack cheese

NOTE: You can mix the ingredients. One time I made it I used a can of Rotel and about 1/3c salsa that was left in a jar. Another time I made it with ground beef and taco seasoning by browning the beef in the oven proof skillet then adding the spinach to saute.

Topping Ideas

• Sour cream
• Pickled jalapenos
• Guacamole

Instructions

1. Cook the chicken breasts in Mexican chicken seasoning. I like to cook them using the sous vide.
2. Preheat the oven to 450F
3. In an oven-proof skillet, saute the spinach and turn off the heat
4. Once the spinach is wilted add the can of beans to the skillet. Stir and spread evenly.
5. In layers, add rice, Rotel, and chipotles
6. Add 1 cup of water
7. Put a lid on the pan and bake for 30 minutes. Check the rice and add more liquid if necessary.
8. When the rice is cooked, sprinkle a layer of cheese on top and return to the oven for about 7 minutes until the cheese is melted and bubbly
9. Serve with your preferred toppings

CategoryRecipesDinner