• Cooking Time: 45
  • Servings: 4-5
  • Preparation Time: 15


  • 8 chicken thighs
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large jalapeno diced
  • 1 cup long-grain rice
  • 1 cup low-salt chicken broth/stock
  • 1/2 cup green chilis, diced
  • 1 14.5-ounce can plum tomatoes, chopped
  • 1 cup diced carrots
  • 3/4 cup canned black beans, rinsed & drained
  • 1 15-ounce can corn, drained
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup sour cream for garnish
  • 1 avocado, sliced for garnish


  • Season chicken with salt, cumin and pepper.
  • In a heavy 4-quart pot with cover, heat 2 tablespoons olive oil & saute chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.
  • Add remaining tablespoon of oil to casserole dish. Mix in onion, carrots and garlic; saute for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, jalapenos, green chilis, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes. Add cilantro; transfer to serving dish and garnish with sour cream and avocado slices. Serve immediately.


Categories: Casserole  Dinner  Main Dish  Poultry  Rice 

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