Mexican Chicken and Rice

• 3 boneless skinless chicken breasts, halved
• 1 cup salsa
• 12 cup water
• 1 cup white rice, uncooked
• 1 cup black beans, cooked
• 1 cup frozen corn
• 1 (14 1/2 ounce) can stewed tomatoes, diced and not drained
• 2 12 cups water
• 1 tablespoon chili powder
• 12 teaspoon cumin
• 12 teaspoon oregano
• 12 teaspoon garlic powder
• 1 tablespoon chicken bouillon granule
• 14 teaspoon black pepper
• 2 cups shredded cheddar cheese

1. Place chicken breasts in a sealable bag or container, add salsa and 1/2 Celsius water and marinate overnight.
2. Preheat oven to 400 degrees.
3. In 8 x 13 baking dish (lightly greased), combine rice, black beans, frozen corn, tomatoes, water, and seasonings.
4. Remove chicken from salsa marinade and place on top of the rice mixture.
5. Bake for 45 minutes or until chicken is done and rice has absorbed all liquid.
6. Top with shredded cheese and return to oven for 10 minutes or until cheese is melted.

chicken breasts, salsa, water, white rice, black beans, frozen corn, tomatoes, water, chili powder, cumin, oregano, garlic, chicken bouillon granule, black pepper, cheddar cheese

Taken from www.food.com/recipe/mexican-chicken-and-rice-436819 (may not work)