Yield: 4 Servings
Ingredients
4 bone-in skinless chicken thighs (about 1-3/4 pound total)
1-1/2 cups salsa
1/4 cup nacho-style sliced jalapenos (24 slices from a 7.75-ounce can)
1 can (15-1/2 ounces)red kidney beans, drained and rinsed
2 packages (8.8 ounces each)ready-to-reheat) whole grain brown rice
Cilantro for garnish, optional
Directions
1. Heat oven to 375 degrees F.
2. Place chicken thighs in a baking dish. Spoon 2 tablespoons of the salsa over each piece. Top with half of the jalapeno slices. Bake at 375 degrees F for 35 minutes or until temperature reaches 160 degrees F on an instant-read thermometer.
3. In a medium-size saucepan, heat remaining salsa and jalapenos and beans about 2 minutes, until beans are heated through. Microwave brown rice following package directions. In a large serving bowl, gently mix rice and bean mixture. Serve with chicken.