Easy Southwest Chicken and Rice

By mjohnmeyer

Ingredients

• 1/2 cup chicken broth
• 1 cup black beans, rinsed and drained (15 oz)
• 1 cup red kidney beans, rinsed and drained (15 oz)
• 2/3 cup salsa
• 1/2 teaspoon minced garlic
• 3/4 lb chicken breast, cubed
• 1 package Mexican rice
• Sour cream (optional)

Details

Adapted from navywifecook.com

Preparation

Step 1

1. Heat oven to 350.

2. In a greased 8 x 8 inch baking pan, combine the chicken broth, the black beans, red kidney beans, salsa, garlic and cubed chicken.

3. Bake, stirring once halfway through, until the chicken is cooked through and the liquid is reduced, about 45 minutes.

4. About 10 minutes before the chicken is finished, prepare the rice according to package directions.

5. Served chicken and beans over the rice and top with sour cream.

navywifecook.com