This dish was so easy and so simple that my husband had doubts that it would even come out. Actually the phrase was “This may have been a lapse in your otherwise brilliant culinary career.” So was it the vindication that made it taste so good? Who knows. The point is that there are 5 ingredients and one dish and it’s delicious.
I just discovered the traditional Campbell’s Chicken and Rice Bake a few months ago. No seriously, I had only heard about this ultra-simple dish and it’s vast following. It seems like everyone I know was raised on this quintessential one-dish meal, but not me. I’m trying to make up for lost time now.
My toddler can now make the traditional Chick/Rice bake by himself if I open cans and add the chicken so I’m trying to expand on it. He (like me) tends to like the food more when he’s invested a little effort in them. This version is a little too spicy for him–there were tears when he tasted the salsa and his cup of milk wasn’t close by.
Tomatillo Chicken Rice Bake
1 16 oz jar Native Texan Green Salsa
1 C Jasmati Rice
3/4 C Water
2 can cannellini/navy beans, drained*
1 lb boneless/skinless Chicken Thighs
Juice of 1 lime
4 oz Chihuahua or mozzarella cheese, shredded (optional)
Preheat oven to 375. Mix all ingredients in a 13X9 glass baking dish. Place chicken on top of rice mixture and sprinkle with S&P or Adobo seasoning. Bake uncovered for 35-45 minutes. Top with cheese last 5 minutes to melt.
*I only used one can of beans and we agreed that there could be lots more.