Southwest Chicken & Rice Bake

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   1. Preheat oven to 375*.

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   2. In the bottom of a 9x13 glass baking dish, combine the rice, water, taco seasoning packet, 1/2 the jar of salsa and 1/3 can each of the beans and corn. Gently stir to combine.

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   3. Lay the chicken pieces over the rice mixture.

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   4. In the half-filled salsa jar, sprinkle in a little of the extra corn and beans, then re-lid & shake to combine. Pour over top of the chicken pieces.

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   5. Cover with foil & bake 35-40 minutes or until most of the liquid has been absorbed.

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   6. Let stand 5 minutes uncovered before eating.

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   Serve with sour cream if desired. I used the extra corn and beans to make a black bean & corn salsa to serve as a side dish.

* Per serving · 4 servings · Values may vary.

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