Santa Fe Chicken

**Admin** Fri Nov 20, 2009 7:13 pm

Santa Fe Chicken
Makes: 4 servings

2 cups instant white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup TACO BELL

HOME ORIGINALS

Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT oven to 400°F.

MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.

TOP with chicken. Spoon salsa over chicken.

BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.

Kraft Kitchens Tips
Don't have fresh cilantro? Use 1 tsp. ground coriander instead.