Ingredients
Scale
For the Bake:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice, uncooked (not instant)
- 1 (16 oz) jar salsa verde (mild or medium)
- 1½ cups low-sodium chicken broth, heated
- ½ cup full-fat sour cream
- ¾ cup frozen corn
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
For the Top:
- 1½ cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Warm the chicken broth in a small saucepan over medium heat until hot.
- In the baking dish, whisk together the hot broth, salsa verde, sour cream, cumin, garlic powder, and salt until smooth. Stir in the uncooked rice and frozen corn.
- Pat the chicken thighs dry and season both sides with a pinch of salt, garlic powder, and cumin.
- Nestle the chicken thighs into the rice mixture, pressing them down gently until half-submerged.
- Cover tightly with two layers of aluminum foil, pressing the edges down firmly.
- Bake covered for 40 minutes.
- Remove foil carefully. Give the rice a gentle stir around the chicken. Sprinkle Monterey Jack cheese evenly over the top.
- Bake uncovered for 15 more minutes, until the cheese is golden and bubbly.
- Rest for 5 minutes before serving.
Notes
- Always heat your broth before adding it. Cold broth delays cooking and leads to uneven rice.
- Press the foil tightly on all four edges. The rice cooks entirely by steam in the first 40 minutes.
- Chicken thighs are strongly preferred over breasts. They stay juicy even if the oven runs a little hot.
- For extra heat, swap Monterey Jack for Pepper Jack cheese.
- Brown rice works but requires 2 cups of broth and 60 minutes covered bake time.
- Prep Time: 10
- Resting Time: 5
- Cook Time: 55
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex