Oven-Baked Mexican-Spiced Chicken Thighs

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, drained beans, tomatillo sauce, tomatoes, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Thoroughly wash your hands immediately after handling. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 39 to 41 minutes, or until the rice is tender and the chicken is cooked through.* Leaving the oven on, remove from the oven.

Carefully remove the foil. Evenly top with the cheddar and monterey jack. Return to the oven and bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Serve the baked tray topped with the sour cream. Enjoy!