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One-Pot Spanish Chicken and Rice Casserole

Kristin Marr
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

8

Chicken thighs, bone-in and skin-on

15 oz

Black beans

1

Cilantro

1 cup

Corn, frozen

1/2 tsp

Garlic powder

1 tsp

Oregano, dried

1

Poblano pepper

14 1/2 oz

Tomatoes

1/2

Yellow onion, medium

2 cups

Chicken broth

1 1/2 cups

Jasmine rice, white

1/2 tsp

Black pepper

1 tsp

Paprika

1 tsp

Salt

1/4 tsp

Cumin

3 tbsp

Butter