Salsa Chicken Casserole - cooking recipe

Ingredients

1 cup uncooked basmati rice, rinsed
1 cup frozen corn kernels, thawed
15 ounces can black beans, drained and rinsed
16 ounces jar salsa
1 cup chicken broth
1 1/2 teaspoons ground cayenne pepper
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large chicken breasts, thawed (about 1-1/2 pounds)
1 cup shredded cheese, blend
2 green onions, sliced

Preparation

Preheat the oven to 375 degrees Fahrenheit.
In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
Top with green onions and serve.