I mentioned almost a year ago that I wanted to make this recipe for the blog, and I am jusssst now getting around to it. Oops?
This is one of the first meals I ever made for Nick. I had a friend in town, who noticed The America’s Test Kitchen Family Cookbook on my bookshelf, and suggested this recipe. It came out great and I made it several times over the following few months. Then I kind of forgot about it… until now!
I was cooking for a crowd, and this is a super easy dish that everyone always loves!
(adapted from The America’s Test Kitchen Family Cookbook)
- 3 cups low-sodium chicken broth
- 2 cups instant rice
- 2 cups frozen corn, thawed
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 1/2 cups salsa
- 1 tbsp hot sauce
- 3 cups shredded cooked chicken
- 2 cups shredded sharp cheddar cheese
- 6 oz Fritos, crushed into coarse crumbs
- Lime wedges, for serving
Preheat oven to 450 degrees. In a 9 x 13 inch baking dish or 3 quart casserole dish, combine the broth, rice, corn, black beans, salsa, and hot sauce. Bake 15 to 20 minutes, or until the rice is tender.
Stir in the chicken, then sprinkle the cheese evenly over the top. Sprinkle the chips over the cheese.
Return the baking dish to the oven and continue to bake until the edges are bubbling and the crumbs are toasted, 8 to 12 minutes longer.
Serve with lime wedges.