Mexican Chili Verde Chicken Casserole

I think Mexican is one of my top favorite foods. I could likely eat tacos every day. Sometimes, though, it's fun to put everything you'd get on a plate at a Mexican restaurant in one bowl. This recipe did just that. 

Mexican Chili Verde Chicken Casserole

Recipe from MyRecipes.com (basically Cooking Light)

Photo from MyRecipes.com

Serves 4

6 (4-oz.) boneless, skinless chicken thighs, cut into 1-in. pieces

1/2 tsp black pepper

1 1/2 tsp kosher salt, divided

1 T canola oil

3/4 c uncooked long-grain white rice

1 (15-oz.) can black beans, drained and rinsed

1 1/4 c chicken stock or water

1 c fresh corn kernels (3 ears), or frozen, thawed, and drained corn

1 c tomatillo salsa, divided

6 ounces Cheddar cheese, shredded (about 1 1/2 cups), divided

Position oven rack 8 inches from heat source. Preheat oven to 375°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray.

Add rice to skillet; cook over medium-high, stirring often, until most of the rice turns white, 1 to 2 minutes. Stir in beans, stock, corn, and 3/4 cup of the salsa; bring to a simmer over medium. Stir in 4 ounces of the cheese and remaining 3/4 teaspoon salt. Transfer mixture to baking dish; stir to combine. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes.

Remove from oven; uncover and sprinkle with remaining 2 ounces cheese. Increase oven temperature to high broil. Return baking dish to oven; broil until cheese is melted and lightly browned, about 2 minutes. Top with remaining 1/4 cup salsa.