Salsa Chicken
Ingredients:
- rice, uncooked - 1 cup
- frozen corn kernals, thawed - 1 cup
- black beans - 15 ounce can
- salsa - 16 ounce jar
- chicken broth - 1 cup
- chili powder - 1/2 T
- oregano - 1/2 T
- chicken breasts - 1 1/2 pounds
- shredded cheddar cheese - 1 cup
- green onions, sliced - 2 whole
Instructions:
Drain and rinse the black beans. In a 8 x 8 inch casserole dish stir together dry rice, black beans, corn, salsa, chicken broth, chili powder and oregano to an 8×8 inch casserole dish. Cut chicken breasts into three pieces each. Place chicken in casserole, pushing the chicken into the salsa mixture in the casserole dish as much as possible.
Cover dish tightly with foil. Bake in a preheated 350 degree oven for one hour. Test rice for doneness. If it is not done, cover the dish, return to oven, bake for 10 - 15 minutes more. When the rice is done, sprinkle cheese over top; return casserole to the oven until the cheese has melted. Remove from oven, place onions on top; serve hot.
