Chicken and Rice Casserole with Chiles, Corn, and Black Beans

Name: Chicken and Rice Casserole with Chiles, Corn, and Black Beans
Ingredients: 8 ounces, tortilla chips (about 2 cups); 2 tablespoons, unsalted butter, melted and cooled; 4 tablespoons, unsalted butter; 2 , red bell peppers, stemmed, seeded, and chopped medium; 2 , jalapeño chiles, seeds and ribs removed, chiles minced (see note); 1 , medium onion, minced; 1 teaspoon, ground cumin; , Salt and ground black pepper; 1/8 teaspoon, cayenne pepper; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1/4 cup, unbleached all-purpose flour; 3 1/2 cups, low-sodium chicken broth; 3 1/2 cups, whole milk; 1 1/2 cups, long grain white rice; 2 pounds, boneless, skinless chicken breasts (about 5 medium), trimmed and prepared according to the illustrations below; 8 ounces, pepper Jack cheese, shredded (about 2 cups); 1 1/2 cups, frozen corn, thawed and drained (see note); 1 (15.5-ounce) can, black beans, drained and rinsed (see note); 2 tablespoons, minced fresh cilantro leaves; 1 , lime, cut into wedges (for serving)

Main Courses
Chicken
Rice
Casseroles

Any way you prepare it, chicken and rice is a classic combination. In this case, we wanted to make an all-in-one casserole that paired the chicken with chiles, corn, and black beans.

SERVES 6 to 8

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