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Dinner recipe · from the recipe book

Cheesy Chicken Thigh and Rice Bake

Tender spiced chicken thighs bake over savory rice with black beans, red pepper, mushrooms and broccoli under a bubbly cheddar top.

Cheesy Chicken Thigh and Rice Bake

Ingredients

  • 1¾ lb800 gChicken thighs, boneless skinlesscut into bite-size pieces
  • 1⅔ cups300 gLong-grain white rice, dry
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1 cup chopped150 gRed bell pepperdiced
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 2¾ cups florets250 gBroccolicut into small florets
  • 1 cup shredded110 gCheddar cheeseshredded
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 3½ cups840 gLow-sodium chicken brothhot
  • 1 tbsp15 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the chicken thighs with the olive oil, cumin, paprika, garlic powder, half the salt and the black pepper.
  3. In a 9x13-inch baking dish, stir together the rice, black beans, bell pepper, mushrooms, onion, garlic and the remaining half of the salt.
  4. Pour the hot chicken broth over the rice mixture, stir, then scatter the seasoned chicken on top.
  5. Cover tightly with foil and bake 30 minutes.
  6. Uncover, tuck the broccoli into the top, re-cover and bake 10 minutes more, until the rice is tender and the broth is absorbed.
  7. Uncover, sprinkle with the cheddar and bake 5 minutes, until melted and the chicken reaches 165°F (74°C).
  8. Let rest 5 minutes, then serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on November 5, 2026.

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