Scott and I decided to stay in this weekend, leaving what was for dinner to be something spontaneous and creative. While perusing the pantry, I quickly became inspired by a can of black beans next to a can of corn ‘n peppers and came up with something I would consider pretty darn delicious!
This recipe is perfect for those nights where you aren’t exactly sure what to cook. Using only six ingredients, it is very easy to put together, bake, and enjoy in about an hour’s time.
We enjoyed the leftovers the next day, as well as the extra salsa mixture accompanied by a few sides of chips. No Mexican food will go to waste around the Hesington household!
1 lb boneless, skinless chicken breasts
1 16 oz. bottle chunky salsa (I used Pace Medium salsa)
3/4 cup shredded Mexican cheese blend (or cheese of choice)
1 15 oz. can corn (I used Southwest corn ‘n peppers)
1 15 oz. can black beans
1 package Spanish rice
prep time: 10 minutes
cook time: 55 minutes
1. Preheat oven to 350°F. In a large baking dish, pour a small amount of salsa to line the bottom, then sprinkle a small amount of corn.
2. Place chicken breasts on top of the salsa/corn mix in the dish.
3. Pour remaining salsa and corn over the chicken, then pour beans on top of everything. (No need to use the cans in their entirety, just enough to cover the chicken.)
4. Bake at 350°F for 45 minutes.
5. Take out of oven and sprinkle cheese on top. Place back into the oven and cook for 5-7 more minutes, or long enough to melt the cheese.
6. Serve alongside or on top of a side of rice.
I got the inspiration for this recipe from two Kuner’s Southwestern cans.
You can find their products all over the United States, with the exception of the far west cost. If you have trouble locating them, you can use a regular can of corn and a regular can of black beans without noticing too much of a difference.
Start by pouring enough salsa into a 9×13″ baking dish to make a thin bottom layer. Then sprinkle some corn.
Gently lay chicken breasts on top of salsa/corn mixture.
(I used an organic brand to avoid having to trim off the excess fat.)
Finish layering the dish by pouring the remaining amount of salsa and corn.
Then sprinkle the black beans.
*Tip: You don’t have to use the full amount of salsa and cans to their entirety. Just pour enough to cover the chicken.
(If you have extras, put them aside and mix together for a side of chunky corn and bean salsa!)
Bake at 350°F for 45 minutes.
While chicken is baking, you can start your side of rice.
I used Mahatma Authentic Spanish Rice, which you can find in the ethnic food aisle at the grocery store.
Follow directions according to package.
Fluff and simmer until chicken is ready.
After 45 minutes, chicken should be baked.
Take out of oven, sprinkle cheese on top, and place back into the oven until cheese is melted, or lightly browned.
This should take about 5-7 minutes.
Plating up is easy!
Scoop a chicken breast onto a plate and make sure to grab a few spoonfuls of the goods to place on top.
*Tip: While waiting for chicken, serve your leftover salsa mixture with chips as an appetizer!