 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
From Kraft. Sounds delish! Ingredients:
2 cups instant rice, uncooked |
1 (19 ounce) can black beans, drained, rinsed |
1 yellow pepper, chopped |
1 (10 1/2 ounce) can condensed cream of chicken soup |
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 |
Directions:
1. Heat oven to 400°F.
2. Mix rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.
3. Top with chicken. Spoon salsa over chicken.
4. Bake 35 min.; sprinkle with cheese. Bake 10 minute or until cheese is melted.
|
|