Mexican Chicken - Recipe

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MEXICAN CHICKEN

1/2 pound boneless, skinless chicken, sliced or cubed
1 can Tostito Salsa
1 can black beans, drained
1 cup of wheat rice

Boil wheat rice according to package directions and place in a greased casserole dish.

Pour in 1/2 large jar Tostito salsa. Pour in black beans. Sprinkle 1/2 cup Mexican cheese over all.

Top with uncooked chicken. Pour in another 1/2 large jar of Tostito salsa.

Bake in a preheated 350°F oven for 45 minutes, or until chicken is tender and cooked through.

Cooks Note: Chopped green peppers and onions and a few cloves of minced garlic can be added to salsa, if desired.

Submitted by: Beth Wells

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