Salsa Bowl Bake
Posted by Chef Don King, Culinary Market Specialist
Can’t go wrong with this for the big game!! It is loaded with juicy chicken, black beans, sweet corn, and tender rice in a cheesy salsa sauce.
2 cups cooked white rice
2 cups cooked chicken, shredded
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) corn, drained
1 can (10 oz.) diced tomatoes and green chiles
1 cup J&A Salsa Medium
1 cup sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 oz.) sliced ripe olives, drained
1 cup shredded Mexican cheese blend
- Preheat oven to 350°.
- Place chicken, beans, corn, tomatoes, cheddar cheese, and rice in a large bowl. Stir in salsa, sour cream, and pepper. Transfer to a 2-1/2 quart baking dish that's coated with cooking spray. Sprinkle with onion and olives.
- Bake uncovered for 30 minutes.
- Sprinkle with Mexican cheese. Bake, uncovered, until heated through and cheese is melted, about 5-10 minutes longer.
- Serve with tortilla chips.