 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Delicious southwest dinner with little preparation and prep time. Ingredients:
1 1/2 cups minute rice, uncooked |
1 (19 fluid ounce) can black beans, drained & rinsed |
1 medium yellow pepper, chopped |
1 (10 fluid ounce) can condensed cream of chicken soup |
10 fluid ounces soup can water |
1/4 cup chopped fresh cilantro or 1/4 cup flat leaf parsley |
4 small boneless skinless chicken breast halves |
1/2 cup salsa |
2 cups shredded tex-mex cheese |
Directions:
1. Preheat oven to 400 degrees. Mix rice, beans and peppers in a 13 x 9 inch baking dish; set aside. Combine soup, water and cilantro. Pour evenly over rice mixture.
2. Top with chicken Spoon 2 Tbsp of salsa over each chicken breast.
3. Bake 35 minutes; sprinkle with cheese. Continue baking 10 minutes or until cheese is melted.
|
|