Santa Fe Chicken With Saffron Rice

• 2 boneless skinless chicken breasts
• 1 onion, chopped
• 1 dash Worcestershire sauce
• 1 dash lime juice
• 1 teaspoon minced garlic
• 1 (14 1/2 ounce) can Mexican tomatoes or (14 1/2 ounce) can stewed tomatoes
• 1 (15 ounce) can black beans, drained
• 1 (5 ounce) package saffron rice mix or (5 ounce) package yellow rice (Mahatma brand)
• 1/2 cup water
• 1 cup Mexican blend cheese or 1 cup cheddar cheese
• Garnish
• chopped fresh cilantro (optional)

1. Spray a 2-quart casserole with cooking spray.
2. Put chicken and onion into the casserole.
3. Sprinkle with worcestershire, lime and garlic.
4. Bake in a 350-degree oven for 30 minutes or until chicken is done.
5. Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese.
6. Mix, then cover tightly.
7. Continue to bake at 350 for 45 minutes or until rice is done.
8. Sprinkle with cheese, cover and let sit on top of stove until cheese melts.
9. Top with fresh chopped cilantro, if desired.

chicken breasts, onion, worcestershire sauce, lime juice, garlic, tomatoes, black beans, saffron rice, water, blend cheese, fresh cilantro

Taken from www.food.com/recipe/santa-fe-chicken-with-saffron-rice-98776 (may not work)