You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.
can (10 oz) Old El Paso™ enchilada sauce
cup uncooked converted white rice
cup Old El Paso™ Thick 'n Chunky salsa
cans (10 3/4 oz each) condensed cream of celery soup
can (15 oz) black beans, drained, rinsed
bone-in chicken breast halves with skin
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
Be sure to use converted rice in this recipe and not regular white rice. The acidity in the salsa and enchilada sauce prevents the non-converted rice from becoming tender.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/5 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 1/2 Other Carbohydrate; 4 Lean Meat; 1/2 Fat;
Carbohydrate Choices:4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.