Summary
Caroline Chambers shares a quick and easy recipe for a one-pan green chili chicken, corn, and rice casserole that takes minimal active cooking time. The dish is designed for those who want a hearty meal without spending hours in the kitchen. Chambers emphasizes the simplicity of the recipe, which involves dumping ingredients into a baking dish and letting it cook in the oven for about an hour, allowing for free time while dinner prepares itself.
The casserole features long grain rice, fresh corn, salsa verde, diced green chilies, and a stick of butter, creating a creamy and flavorful dish. Chambers also provides tips on ingredient selection, such as opting for fresh corn in the summer and using white corn for its superior texture. She encourages listeners to customize the meal with toppings like cilantro, pickled red onions, and avocado, making it versatile for different tastes.
In response to a listener's question about easy meals for non-cooks, Chambers suggests preparing simple dishes that can be enjoyed over multiple days, such as pasta or roasted chicken. She highlights the importance of efficiency in cooking, advocating for meals that require minimal effort while still being delicious. The episode concludes with Chambers expressing satisfaction with the casserole, noting its quick preparation time and inviting listeners to try the recipe.
Show Notes
Based on reader feedback, this recipe has been retested and updated since its original release and this show was filmed! Click here for the new and improved recipe. In this week’s episode of the What To Cook show, I’m demoing my new one-pan green chile chicken and corn rice bake that will land in your inbox tomorrow morning! This dinner showcases the spirit of the “Walk Away” chapter in my new book What to Cook When You Don’t Feel Like Cooking: Make It Fast (OUT NOW and on sale, if ya haven’t heard!!). The recipes in it all require very little hands-on prep time, then have a longer cook time, letting you walk away from the kitchen and go do something else entirely. There are recipes that simmer, braise, roast, bake, and slow-cook for anywhere from an hour to, in some cases, four hours, and you don’t need to babysit a single one! In this walk-away-style recipe, we are popping rice, corn, chicken, diced green chiles, salsa verde, stock, shallots, and seasonings into the oven and return an hour later to find a cozy and delicious chicken, corn, and rice feast. Bonus points that your house will smell incredible while it cooks! Once you cook it (again, the full recipe’s coming tomorrow!), report back! I want to hear how you spent your hands-off time while dinner was in the oven!!! Did you read a book? Watch a show? Go for a walk? Pick some weeds? Break up fights between your kids?! Give us recs if you’re reading or watching something good right now! Links to a few things I mention in the episode: * Melty zucchini pasta * Tiny tomato pasta * 15-minute peanut noods * If you like the sound of “cook once, eat multiple times,” here 5 cook-once, eat-twice ideas * And here’s how to make lime pickled red onion! Click here to watch this episode on Youtube.
This episode is sponsored by Cometeer! For anyone new here, Cometeer takes top-quality coffee brewed by coffee experts and flash-freezes it to lock in the flavor, so all you have to do is pop out the puck and melt it in hot water. It’s just coffee!! No fillers or additives included. And it takes just seconds to prep. Brewing delicious coffee is one of those surprisingly tricky kitchen skills, but Cometeer takes 100% of the guesswork out of it, which is hugely helpful on a crazy weekday morning when I just want a tasty cup of coffee in my body as quickly as possible. Go to cometeer.com/caro and get $20 off your first order! PS, have any of you tried Cometeer yet and also gotten hooked?!
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