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Mexican-Spiced Chicken

Mexican-Spiced Chicken with Cheesy Rice and Black Beans

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On the menu Aug 18 — Aug 24

We love the zesty, pan-roasted chicken in this recipe, but the side dish just might steal the show. We sauté onion, jalapeño, and garlic until tender and fragrant, then stir in black beans, jasmine rice, and plenty of white Cheddar. It's all baked until the cheese is melted and parts of the rice are crispy and golden—a comforting, crowd-pleasing pairing for the chicken.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Grace

By Chef Grace

  • Calories 860
  • Protein 59g
  • Total Carb 75g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • Mexican spice mix
    • 1 teaspoon
    • Mexican spice mix
  • black beans
    • 1 can
    • black beans
  • cilantro
    • 1/8 ounce
    • cilantro
  • red onion
    • 1
    • red onion
  • garlic
    • 1 clove
    • garlic
  • jalapeño
    • 1
    • jalapeño
  • shredded white Cheddar cheese
    • 2 ounces
    • shredded white Cheddar cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium ovenproof pan
  • aluminum foil
  • 10" medium pan