A flavorful and hearty chicken and rice dish with a Southwestern twist, perfect for a family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Spray a 2-quart casserole dish with cooking spray.
Using cooking spray prevents sticking and makes cleanup easier.
Place the chicken breasts and chopped onion in the casserole dish.
Cut the onion into even pieces for consistent cooking.
Drizzle the Worcestershire sauce and lime juice over the chicken and onion. Sprinkle with minced garlic.
Ensure the chicken is evenly coated for maximum flavor.
Bake in the preheated oven for 30 minutes or until the chicken is cooked through.
Check the chicken's doneness with a meat thermometer; it should read 165°F (74°C).
Remove the dish from the oven and add the diced tomatoes, black beans, saffron rice, and water. Stir to combine.
Mix thoroughly to ensure the rice cooks evenly.
Cover the dish tightly with foil and return to the oven. Bake for an additional 45 minutes or until the rice is tender.
Sealing the dish with foil traps steam, helping the rice cook properly.
Remove the dish from the oven, sprinkle shredded cheddar cheese on top, and let it sit until the cheese melts.
Covering the dish lightly can help the cheese melt faster.
Garnish with fresh cilantro before serving.
Chop the cilantro finely for a fresh and vibrant garnish.
Continua nella nostra app per un'esperienza migliore
