Chicken Salsa Casserole

• 1 cup Uncooked White Rice
• 15 ounces, weight Canned Black Beans, Rinsed And Drained
• 1 whole Red, Yellow, Or Orange Bell Pepper, Cut Into 1/4-inch Dice
• 2 cups Prepared Salsa (use Your Favorite)
• 1 cup Chicken Stock
• 1- 1/2 teaspoon Ground Cayenne
• 1 teaspoon Dried Oregano
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 2 cups Shredded Cheddar Cheese
• 4 whole Boneless, Skinless Chicken Breast Halves (whole Or Cut Into Pieces)
• 4 whole Scallions, Sliced (white And Green Parts)

1. Preheat oven to 375 degrees F. In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings.
2. Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper.
3. Cover casserole dish with foil and bake for 4560 minutes, or until chicken reaches 160 degrees F. Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese.
4. Garnish with chopped scallions.

white rice, black beans, red, salsa, chicken, ground cayenne, oregano, kosher salt, ground black pepper, cheddar cheese, chicken, scallions

Taken from tastykitchen.com/recipes/main-courses/chicken-salsa-casserole/ (may not work)