• Adjust rack to middle position and preheat oven to 425 degrees. • Pat chicken* dry with paper towels and season all over with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Place in 1 aluminum tray (divide between 2 trays for 4 servings). Cover with green salsa. • Bake on middle rack until chicken is cooked through, 22-28 minutes.

• While chicken bakes, massage rice in package to break up grains. Transfer to a medium bowl. • Drain beans, reserving liquid. To bowl with rice, add drained beans, chili powder, remaining Southwest Spice, 1 TBSP reserved bean liquid (2 TBSP for 4 servings), 3/4 tsp salt (11/2 tsp for 4), and pepper; stir to combine. • Transfer to remaining aluminum tray (divide between remaining 2 trays for 4). Top with 3 TBSP butter (use 3 TBSP butter per tray for 4) and cover tightly with foil. • Bake on middle rack until rice and beans are warmed through and butter has melted, 15-18 minutes.

• Once chicken is cooked through, remove from oven and heat broiler to high. Spoon green salsa from tray over tops of chicken (it’s okay if there’s still some salsa around the chicken). Top chicken with Monterey Jack. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning. • Let cool slightly

• Fluff rice ’n’ beans with a fork to combine with melted butter; season with salt and pepper. Divide between plates and top with chicken and green salsa. Drizzle with smoky red pepper crema and serve.