1 C uncooked basmati rice, rinsed
1 C frozen corn kernels, thawed
1 15 oz. can black beans, drained and rinsed
1 16 oz. jar salsa
1 C chicken broth
1 1/2 tsp ground cayenne pepper
1 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
2 large chicken breasts
1 C shredded cheese blend
2 green onions, sliced
Preheat oven to 375 F degrees.
In an 8x8 baking dish, add rice, black beans, corn, salsa, chicken broth, chili powder, and oregano. Stir to combine.
Cut chicken breasts into 3 pieces. Submerge into liquid in baking dish.
Cover with foil.
Bake for 1 hour, or until rice is tender and the liquid has been absorbed.
Sprinkle with cheese. Bake until the cheese has melted.
Top with green onions.