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This flavorful Mexican-inspired bake has it all: spiced rice studded with black beans and sautéed zucchini, seared chicken smothered in ancho-tomato sauce, and a final layer of melty monterey jack cheese—all baked in the oven to allow the deliciously bold flavors to meld together.

Ethan Mick

with Spiced Rice & Black Beans

Smoky Ancho Baked Chicken

Boneless, Skinless Chicken Breasts

Jasmine Rice

15.5-Ounce Can Black Beans

Scallions

Zucchini

Crème Fraîche

Monterey Jack Cheese

Apple Cider Vinegar

Tomato Paste

Ancho Chile Paste

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

oven

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, combine the **rice**, **half the spice blend** (you will have extra), and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.

Cook the rice:

While the rice cooks, pat the **chicken** dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat **1 teaspoon of olive oil** on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

Cook & slice the chicken:

While the chicken cooks, wash and dry the fresh produce. Medium dice the **zucchini**. Drain and rinse the **beans**. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. Grate the **cheese** on the large side of a box grater.

Prepare the remaining ingredients:

Add **1 teaspoon of olive oil** to the pan of reserved fond; heat on medium-high until hot. Add the **diced zucchini** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of **cooked rice**. Add the **beans**, **vinegar**, and **1/2 teaspoon of olive oil**; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the zucchini & make the filling:

In the same pan, heat **1/2 teaspoon of olive oil** on medium-high until hot. Add the **sliced white bottoms of the scallions**. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the **tomato paste** and **chile paste**. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add **1/2 cup of water** (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Add the **crème fraîche** and **sliced chicken**; stir until coated. Taste the sauce; season with salt and pepper if desired.

Make the sauce:

Spread the **filling** into the bottom of a baking dish. Evenly top with the **cooked chicken and sauce** and **grated cheese**. Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Served the **baked chicken and filling** garnished with the **sliced green tops of the scallions**. Enjoy!