Speedy Mexican Rice - cooking recipe

Ingredients

4 cups water
2 cups uncooked white rice
1 rotisserie chicken, shredded
1 (15 ounce) can corn, drained
1 (8 ounce) jar salsa
1 (4 ounce) can diced green chile peppers
1 (15 ounce) can black beans, drained
2 cups shredded Mexican cheese blend

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Mix rice, chicken, corn, salsa, and green chile peppers in a large bowl until well combined. Add black beans and stir gently to incorporate. Spread in the prepared pan and top with Mexican cheese blend.
Bake in the preheated oven until cheese is melted, 20 to 30 minutes.