Ingredients
2 c. quick-cooking white rice
1 3/4 c. low-sodium chicken broth or water
2 tsp. chili powder
Kosher salt
4 (6-oz.) skinless, boneless chicken breasts
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 (15-oz.) can black beans
2 small red or orange bell peppers, stemmed, seeded, and thinly sliced
1 1/2 c. fresh or frozen corn (from about 2 ears)
1 1/2 c. mild or medium salsa
1 c. shredded Mexican cheese
2 tbsp. chopped fresh cilantro
1 lime, cut into wedges
Preparation
Step 1Prepare a grill for medium-high heat; preheat 5 minutes. In a medium bowl, combine rice, broth, chili powder, and 1/4 teaspoon salt. Let sit at least 5 minutes or up to 15, until liquid is mostly absorbed.Step 2Season chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Arrange 4 (16"-by-12") pieces of foil on a work surface. Pull up sides to form into a shallow boat. Drizzle centers with oil. Divide rice mixture and any residual liquid among foil packets (about a heaping 1/2 cup each). Sprinkle beans, bell pepper, and corn over. Nestle 1 chicken breast into each foil packet and top with salsa and cheese. Tightly fold foil packets to seal.Step 3Grill, covered and rotating packets halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165º, 15 to 18 minutes.Step 4Carefully open foil packets. Top with cilantro and serve with lime wedges alongside.
Though foil packets are a summer grilling classic, you can make them in the oven too. Prepare the recipe as written, but rather than grill the packets, bake them at 425ºF on a rimmed baking sheet for about 25 minutes. P.S. For the best outcome, use small chicken breasts.
