Southwest Chicken & Rice Bake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 14 |
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My mom bought me a Campbell's Southwest Chicken SupperBake & DH & I both really liked it...as I looked at everything in it, I thought, I could make this & without all of the processed ingredients...and so I did for dinner tonight! The best part is there is no added fat! Ingredients:
1 (16 ounce) jar salsa |
1 (15 1/2 ounce) can black beans, rinsed & drained |
1 (15 1/4 ounce) can corn (add the drained corn liquids in with the 2 c hot water) |
1 1/3 cups white rice |
2 cups hot water |
1 (1 1/4 ounce) packet taco seasoning |
3 chicken breasts, cut into strips |
Directions:
1. 1. Preheat oven to 375*.
2. 2. In the bottom of a 9x13 glass baking dish, combine the rice, water, taco seasoning packet, 1/2 the jar of salsa and 1/3 can each of the beans and corn. Gently stir to combine.
3. 3. Lay the chicken pieces over the rice mixture.
4. 4. In the half-filled salsa jar, sprinkle in a little of the extra corn and beans, then re-lid & shake to combine. Pour over top of the chicken pieces.
5. 5. Cover with foil & bake 35-40 minutes or until most of the liquid has been absorbed.
6. 6. Let stand 5 minutes uncovered before eating.
7. Serve with sour cream if desired. I used the extra corn and beans to make a black bean & corn salsa to serve as a side dish.
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