Santa Fe Chicken


  • 2 cups instant white rice, uncooked
  • 1 can (19 oz) black beans, drained and 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(R) HOME ORIGINALS(R) Thick N Chunky Salsa
  • 1 cup KRAFT MExican Style Finely Shredded Four Cheese


  1. Heat oven to 400 degrees.
  2. Mix rice, beans and peppers in 13×9 inch baking dish.
  3. Combine soup, water and cilantro and pour evenly over rice mixture.
  4. Top with chicken.
  5. Spoon salsa over chicken.
  6. Bake 35 minutes and then sprinkle with cheese.
  7. Bake 10 minutes or until cheese is melted.

Courtesy of KRAFT Foods


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