Cheesy Rice and Bean Bake with Chipotle Adobo Chicken

One of my main concerns when I am cooking for a group of people is how much clean up is required. I hate doing dishes. I think that if you cook for people then you shouldn’t be the one to clean up. I love that the rice and bean bake is made in one dish, baked, then topped with the adobo chicken – makes for easy cooking and cleanup. Chipotles in adobo sauce are smoked and dried peppers, which are rehydrated and packed in a mix of tomato paste, herbs and vinegar. The combination adds a smoky, spicy kick to the chicken served with the cheesy rice and bean bake. The addition of the chipotle peppers in the adobo sauce adds a lot of flavor to the dish with little effort.

 

Ingredients:

For the cheesy rice and bean bake:

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 tablespoons tomato paste

3 cups cooked long-grain white rice

1 (12-ounce) can black beans, rinsed and drained

1 medium jalapeno, seeded and diced

2 cups raw corn, cut off the cob

½ teaspoon cumin

½ teaspoon coriander

Kosher Salt, to taste

Freshly ground black pepper, to taste

1½ cups shredded sharp Cheddar cheese

 

For the chipotle adobo chicken:

2 chipotle peppers in ¼ cup adobo sauce

1½ pounds chicken thighs

4 cloves garlic, minced

Kosher salt, to taste

2 tablespoons extra virgin olive oil

 

For serving:

¼ cup chopped cilantro

2 medium avocados, peeled, pitted and diced

2 limes, cut into wedges

 

Instructions:

For the cheesy rice and bean bake:

Preheat the oven to 400º.

Heat a large pot over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until soft and opaque, about 5 minutes. Add the tomato paste and stir to combine before adding the rice, beans, jalapeño and corn. Add the cumin and coriander then season with salt and pepper. Stir to combine then spread in a casserole dish. Top with the Cheddar cheese and bake until the cheese has melted and is bubbling, about 15 minutes.

 

For the chipotle adobo chicken:

Finely chop the chipotle peppers and stir together in a small bowl with the adobo sauce.

In a medium mixing bowl toss the chicken in the chipotle adobo sauce mixture, garlic and season with salt. Refrigerate for about 30 minutes to marinate the chicken.

Heat a large sauté pan over medium heat. Add the olive oil and heat through, then add the chicken thighs and sauté until cooked through, about 8 minutes each side. Remove the chicken to a cutting board and let cool, then shred using two forks.

 

To serve:

Top the cheesy rice and bean bake with the chicken. Garnish with cilantro, avocado, and serve with lime wedges on the side. Ladle into bowls to serve.

Serves 6.

 

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