Southwest Chicken & Rice Bake - cooking recipe

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

Preparation

1. Preheat oven to 375*.
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. Lay the chicken pieces over the rice mixture.
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. Cover with foil & bake 35-40 minutes or until most of the liquid has been absorbed.
6. Let stand 5 minutes uncovered before eating.
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.