I’m cooking this for a friend. But, of course, I need a batch for myself so nevermind the quantites of “stuff” in the pictures. I don’t recommend cooking 2 batches at one time.
I like this recipe because it’s got everything in it. Casserole and bakes are great for that.
Cheesy Chicken and Rice Bake (adapted from How Sweet It Is)
- 2 chicken breast, halved
- 1 tablespoons olive oil
- 6 ounces of beer (I used Modelo Especial)
- 1 large tomato, chopped
- 1/2 poblano pepper, de-seeded and chopped
- 1 clove garlic, minced
- 10-12 leaves of fresh cilantro
- Juice from 1/4 lime
- 3/4 cup frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups cooked rice, white or brown
- 8 ounces sour cream (or greek yogurt)
- 1 (4 ounce) can green chilis
- 1 cup shredded Colby Jack cheese, plus more for topping
- Sliced fresh green onion for garnish
In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper on both sides. Brown chicken for approximately 3 minutes on each side. Some of the pieces may not brown. It’s okay. Pour beer over chicken, let it come to a boil, cover and cook for 50 minutes or until beer has almost evaporated on medium-medium low heat. *You can also buy pre-cooked chicken or cook the chicken ahead of time. Of course, you’ll miss out on the nostalgic beer part.
Preheat oven to 350. Meanwhile, chop tomato and poblano pepper (I used 1/2 pepper but the desired heat scale is up to you. I’m being modest). Add tomato, poblano, garlic, cilantro and lime juice to a food processor and blend to a pureed consistency. Set aside.
Once the chicken is cooked, let it cool to the touch then shred and combine all ingredients in a large bowl and mix thoroughly. Transfer mixture into an oven-safe dish and top with cheese. Cook for 20-25 minutes.