Cheesy Rice and Bean Bake with Chipotle Adobo Chicken

One of my main concerns when I am cooking for a group of people is how much clean up is required. I hate doing dishes. If you cook for people then I don’t think you shouldn’t be the one to clean up. I love that the rice and bean bake is made in one dish, baked, then topped with the adobo chicken – makes for easy cooking and cleanup. The chicken can also be made ahead of time and reheated before serving.

The combination adds a smoky, spicy kick to the chicken served with the cheesy rice and bean bake like an all in one burrito bowl. The addition of the chipotle peppers in the adobo sauce adds a lot of flavor to the dish with little effort.

Try scooping it up with some tortilla chips.

Cheesy Rice and Bean Bake with Chipotle Adobo Chicken

Key Ingredients in This Recipe

• Chicken – I use chicken thighs in this recipe because they are both a cheaper cut as well as extremely flavorful. They are marinated in the chipotles in adobo which add some spice to this recipe.
• Chipotles in adobo – Chilies are given different names once the peppers are dried and the flavor profile changes; chipotles are jalapeño peppers picked when they are fully ripe and red, then dried and smoked. Canned chipotle peppers in adobo sauce are the main flavor profile in this sauce. Smoked and dried jalapeño peppers are rehydrated in a tomato, vinegar and garlic puree.
• Black beans – Using dried beans takes some extra work since they need to be soaked prior to cooking but they are delicious. I typically use canned black beans in my recipes for a shortcut. Drain the beans of the liquid from the can and rinse in water prior to using them.

How to Make a Cheesy Rice and Bean Bake with Chipotle Adobo Chicken

1. Mix chipotles. Finely chop the chipotle peppers and stir together in a small bowl with the adobo sauce.
2. Marinate chicken. In a medium mixing bowl toss the chicken in the chipotle adobo sauce mixture, garlic and season with salt. Refrigerate for about 30 minutes to marinate the chicken.
3. Cook chicken. Heat a large cast iron skillet or large sauté pan over medium heat. Add the olive oil and heat through, then add the chicken thighs and sauté until cooked through, about 8 minutes each side.
4. Heat oven. Preheat the oven to 400ºF (200ºC).
5. Sauté onions. Add the onion and sauté, stirring occasionally, until soft and opaque, about 5 minutes.
6. Mix the ingredients. Add the tomato paste and stir to combine before adding the rice, beans, jalapeño and corn (if using a sauté pan this step may need to be done in a large mixing bowl then added to a casserole dish). Add the cumin and coriander then season with salt.
7. Top with cheese and bake. Stir to combine and top with the cheese and bake until the cheese has melted and is bubbling, about 15 minutes.
8. Serve. Garnish with cilantro, avocado, and serve with lime wedges on the side. Ladle into bowls to serve

Other Recipes to Try

If you enjoy this cheesy rice and bean bake recipe, I recommend checking out some of these:

• Smoky Chipotle Salsa
• Baked Crispy Chicken Tinga Tacos
• Fried Ribs with Chipotle-Peach BBQ Sauce

One Pan Cheesy Rice and Bean Bake with Chipotle Adobo Chicken

Print Pin

Prep Time 30 mins

Cook Time 30 mins

Serves 6

US Customary – Metric

Ingredients:

• 2 chipotle peppers in ¼ cup adobo sauce
• 1½ pounds chicken thighs, cut into 1" cubes
• 4 cloves garlic, minced
• Kosher salt, to taste
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 tablespoons tomato paste
• 3 cups cooked long-grain white rice
• 1 (12-ounce) can black beans, rinsed and drained
• 1 medium jalapeno, seeded and diced
• 2 cups raw sweet corn, cut off the cob (or frozen corn)
• ½ teaspoon cumin
• ½ teaspoon coriander
• 1½ cups shredded pepper Jack cheese (or cheddar cheese)
• ¼ cup chopped cilantro
• 2 medium avocados, peeled, pitted and diced
• 2 limes, cut into wedges

Instructions:

• Finely chop the chipotle peppers and stir together in a small bowl with the adobo sauce.
• In a medium mixing bowl toss the chicken in the chipotle adobo sauce mixture, garlic and season with salt. Refrigerate for about 30 minutes to marinate the chicken.
• Heat a large cast iron skillet or sauté pan over medium heat. Add the olive oil and heat through, then add the chicken thighs and sauté until cooked through, about 8 minutes each side.
• Preheat the oven to 400ºF (200ºC).
• Add the onion and sauté, stirring occasionally, until soft and opaque, about 5 minutes.
• Add the tomato paste and stir to combine before adding the rice, beans, jalapeño and corn (if using a sauté pan this step may need to be done in a large mixing bowl then added to a casserole dish). Add the cumin and coriander then season with salt.
• Stir to combine and top with the cheese and bake until the cheese has melted and is bubbling, about 15 minutes.
• Garnish with cilantro, avocado, and serve with lime wedges on the side. Ladle into bowls to serve.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings