Last Sunday I had the chance to meet a handful of local vendors and sample their products at my local Whole Foods Market, Charles River Plaza.One of the products I tried and loved is NoLa’s Fresh Food. NoLa’s makes authentic Mexican salsa that is bold, fresh, and all natural. Available in two varieties: Salsa Fresca and Fire Roasted Corn and Black Bean.
Based in Jamaica Plain, NoLa’s Salsa is made with fresh ingredients that are blended together to create a robust flavor with a little bit of heat. NoLa’s only uses the freshest, all natural ingredients available, and you can really taste it in the final product. NoLa’s Salsas have no preservatives, no sugar, no oils, and no artificial colors or flavors. They are vegan and gluten free so everyone can enjoy it.
After the event I brought home two 16 o.z. containers and as much as I love chips and salsa, there is only so much I can eat at once. This recipe was inspired by my love for Mexican food and NoLa’s Fire Roasted Corn and Black Bean. It is SUPER easy to make and requires only one dish, so there isn’t a lot of clean up either!
Salsa Chicken Casserole
- 1 cup uncooked rice
- 1 (15 oz.) can black beans
- 1 (16 oz.) NoLa’s Corn and Black Bean Salsa or NoLa’s Salsa Fresca + 1/2 cup frozen corn kernels (thawed)
- 1 cup chicken broth
- ½-1 Tbsp chili powder
- 1 tsp oregano
- 1.5 lbs chicken breasts
- 1 cup shredded cheddar cheese (optional)
- 2 scallions, sliced
- Preheat the oven to 375 degrees. Drain and rinse the black beans.
- Add the rice, black beans, salsa, corn, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
- Cut the chicken breasts into large pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
- Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, if you are using cheese, sprinkle it over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
NoLas Salsas are available at Whole Foods Markets in Massachusetts, Rhode Island, and Connecticut, in addition to a number of local grocers. For a complete list click here.
Disclaimer: I received NoLa’s salsa free of charge for participating in the blogger and local vendor meet and greet event at Whole Foods Market. I was not paid for my review and all opinions are my own.