Wednesday, November 25, 2009

Santa Fe Chicken

Sante Fe Chicken
From Kraft Foods

2 cups instant white rice, uncooked (I used brown rice)
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup (I used Campbell's Healthy Request)
2 cups water
1/4 cup chopped cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup salsa
1 cup Mexican Style Finely Shredded Four Cheese (I used 2%)

Preheat oven to 400.

Mix rice, beans, and pepper in a 9x13 baking dish. Combine soup, water, and cilantro; pour evenly over rice mixture.

Top with chicken. Spoon salsa over chicken.

Bake for 35 minutes; sprinkle with cheese. Bake 10 minutes or until cheese is melted.

Serves 4.

Very easy to throw together on a weeknight with ingredients you probably already have on hand. Chicken came out moist and the rice/beans/pepper has a wonderful flavor.

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