This is very simple to make, muy delicioso, and it’s easily manipulated to your family’s personal tastes. My family likes things with quite a bit of kick so we use a hotter salsa.
*4 boneless skinless chicken breasts
*1 can cream of chicken soup
*1/2 C water
*1 can of corn, drained (you could use a can of mexican corn for extra flavor)
I had fresh ears of corn on hand so I roasted 2 and then scraped the kernels off and used those.
*1 can of black beans, drained
*3/4 C uncooked long grain white rice
*1 1/4 C of your favorite salsa ( I used Pace’s Triple Pepper Salsa, )
*2 to 3 Dashes of cumin
*1 to 2 Dashes of cayenne
*3/4 C Mexican Blend Cheese, shredded
* 4 oz can of green chilies
In your favorite 2 Qt baking dish mix soup, salsa, water, corn, rice, green chilies, beans and dashes of cumin and cayenne.
Lay the chicken on top of this. Sprinkle paprika over the dish, cover with foil and bake at 475 for about 35 minutes. Remove the foil, cover with cheese and bake another 10 minutes or until the cheese turns that delightful golden brown and gets all bubbly. Then you know it’s done.
This dish is a massive hit in my family. Served with cornbread or jalapeno cornbread and you have a 1 dish meal that adds a little spice to your night, and it only takes about 5 minutes to prep the whole thing! Woo Hoo!
Happy Eating Y’all.