Enchilada Chicken Thigh Rice Bake

• chicken thighspatted dry1 1/2 lb
• cooked brown rice:16 oz
• black beansdrained and rinsed1 can
• frozen corn:6 oz
• enchilada sauce:10 oz
• shredded cheddar:3 oz
• yellow onionfinely diced1/2
• garlic cloveminced1
• canola oil:2 tsp
• ground cumin:1/2 tsp
• chili powder:1/2 tsp
• salt:1 tsp
• black pepper:1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic. Heat the oven to 400F.
2. 2Do not rinse the chicken thighs. Pat them dry, then season both sides with salt and black pepper. Keep them on the cutting board until they are ready to cook.
3. 3Warm the canola oil in an oven-safe skillet over medium heat. Add the onion and a pinch of the listed salt, then cook for 3-4 minutes until translucent and softened. Add the garlic, cumin, and chili powder, and stir for 30-60 seconds until fragrant.
4. 4Stir in the enchilada sauce, black beans, frozen corn, and cooked brown rice. Taste the mixture and adjust with salt and black pepper; it should be savory and lightly spicy.
5. 5Nestle the seasoned chicken thighs into the rice mixture and spoon a little sauce over them. Cover the skillet tightly with foil and bake for 25-30 minutes, until the thickest part of each thigh reads 165°F (74°C) on an instant-read thermometer and the rice mixture is steaming.
6. 6Remove the foil, sprinkle the cheddar over the top, and bake for 3-5 minutes until the cheese is fully melted and the edges are bubbling. Let the dish stand for 3-4 minutes, then taste and finish with salt if needed.