Santa Fe Chicken

By cnash

Ingredients

• 2 cups instant white rice, uncooked
• 1 can (15 oz.) black beans, rinsed
• 1 yellow pepper, chopped
• 1 can (10-1/2 oz.) condensed cream of chicken soup
• 2 cups water
• 1/4 cup chopped fresh cilantro
• 4 small boneless skinless chicken breast halves (1 lb.)
• 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Details

Servings 4
Preparation time 10mins
Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400°F.

COMBINE rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.

TOP with chicken and salsa.

BAKE 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.