Santa Fe Chicken Recipe

4

Ingredients

1 cups regular white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1 can undrained rotel tomatoes and chilies
1/4 cup chopped cilantro or 1 tsp dried coriander
4 small boneless skinless chicken breast halves (1 1/4lbs)
1/2 cup Thick 'N Chunky Salsa or Picante Sauce
1 cup Mexican Style Finely Shredded Four Cheese Or Cheddar Or Reduced fat Cheese

Preparation

Step 1

HEAT oven to 400°F.

Mix Soup and 2 cups water in small sauce pan on stove and heat till boiling.

MIX rice, beans and peppers in 13x9-inch baking dish. Combine hot soup mixture and cilantro; pour evenly over rice mixture.

TOP with chicken. Spoon salsa over chicken.

BAKE 35 min.
Sprinkle with cheese.
Bake another 10 min. or until cheese is melted.

Don't have fresh cilantro? Use 1 tsp. ground coriander instead.

nutritional information
per serving

Calories 640 Total fat 17 g Saturated fat 8 g Cholesterol 100 mg Sodium 960 mg Carbohydrate 78 g Dietary fiber 10 g Sugars 3 g Protein 45 g Vitamin A 15 %DV Vitamin C 50 %DV Calcium 30 %DV Iron 40 %