Juicy pieces of roast chicken are enrobed in a silky smooth cheddar jalapeño sauce in this delicious meal. The chicken is served on a bed of rice, black beans, charred corn, and bell peppers, perfect for soaking up all that extra sauce.
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Run cheddar jalapeño sauce under warm water to thaw. Open chicken and place in a Suvie pan. Cut open the thawed cheddar jalapeño sauce and evenly spread over the chicken. Place chicken in the Top Zone of Suvie.
Before opening, tap southwest veg mix and white rice packages against the countertop to break up any large pieces. Open southwest veg and white rice packages and add to a separate Suvie pan. Place southwest veg and white rice in the Bottom Zone of Suvie.
Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen.
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes). Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast 25 minutes)
When the cook is complete, remove pans from Suvie and set aside chicken to rest for 4 minutes.
Stir the southwest veg together with the rice and season to taste with salt and pepper. Divide southwest veg and rice between plates, then top with the chicken and cheddar jalapeño sauce from the pan.
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