'Easy Southwest Chicken and Rice'
Source: Adapted from eMeals.com
1/2 cup chicken broth
1 cup black beans, rinsed and drained (15 oz)
1 cup red kidney beans, rinsed and drained (15 oz)
2/3 cup salsa
1/2 teaspoon minced garlic
3/4 lb chicken breast, cubed
1 package Mexican rice
Sour cream (optional)
1. Heat oven to 350.
2. In a greased 8 x 8 inch baking pan, combine the chicken broth, the black beans, red kidney beans, salsa, garlic and cubed chicken.
3. Bake, stirring once halfway through, until the chicken is cooked through and the liquid is reduced, about 45 minutes.
4. About 10 minutes before the chicken is finished, prepare the rice according to package directions.
5. Served chicken and beans over the rice and top with sour cream.