prep time
10 min

cook time
45 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® instant white rice, uncooked
1½ cups (375 mL)
1 can (540 mL/19 fl oz)		black beans, drained, rinsed
1		medium yellow pepper, chopped
1 can (284 mL/10 fl oz)		condensed cream of chicken soup
10 fl oz (284 mL)		1 soup can of water
¼ cup (50 mL)		chopped cilantro
4		small boneless skinless chicken breasts (about 1 lb/500g)
½ cup (125 mL)		salsa
2 cups (500 mL)		Tex Mex shredded cheese

INSTRUCTIONS

Step 1: Preheat oven to 400°F(200ºC). Mix rice, beans and peppers in 13x9-inch baking dish; set aside. Combine soup, water and cilantro; pour evenly over rice mixture

Step 2: Top with chicken. Spoon 2 tbsp (30 mL) of the salsa over each chicken breast

Step 3: Bake 35 minutes; sprinkle with cheese. Continue baking 10 minutes or until cheese is melted

Substitute:
Don't have fresh cilantro? Use 1 tsp (5 mL) ground coriander instead.