One Dish Mexican Chicken, Rice & Beans
Recipe - Lyndale Liquor
One Dish Mexican Chicken, Rice & Beans
Prep Time10 Minutes
Servings4
Cook Time80 Minutes
Ingredients
1 1/4 pounds boneless, skinless chicken breast (cut in half crosswise if large)
1 1/2 cup Swanson® Natural Goodness® Chicken Broth
1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
1 cup uncooked long grain white rice
3/4 cup no salt added black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
2 teaspoons chili powder (amount divided in recipe steps below)
1/2 cup shredded Cheddar cheese
Directions
- Heat the oven to 375°F. While the oven is heating, stir the broth, soup, salsa, rice, beans, corn and 1 teaspoon chili powder in a 9x9x2-inch baking dish. Season the chicken with salt, pepper and the remaining 1 teaspoon chili powder. Place the chicken on the rice mixture. Cover the baking dish tightly with aluminum foil.
- Bake for 1 hour or until the rice is tender and the chicken is done, stirring once after 45 minutes of baking time.
- Uncover the baking dish and sprinkle with the cheese. Cover and let stand for 10 minutes. Sprinkle with chopped fresh cilantro before serving, if desired.
10 minutes
Prep Time
80 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat the oven to 375°F. While the oven is heating, stir the broth, soup, salsa, rice, beans, corn and 1 teaspoon chili powder in a 9x9x2-inch baking dish. Season the chicken with salt, pepper and the remaining 1 teaspoon chili powder. Place the chicken on the rice mixture. Cover the baking dish tightly with aluminum foil.
- Bake for 1 hour or until the rice is tender and the chicken is done, stirring once after 45 minutes of baking time.
- Uncover the baking dish and sprinkle with the cheese. Cover and let stand for 10 minutes. Sprinkle with chopped fresh cilantro before serving, if desired.