1 1/2 c instant whie rice, uncooked
1 can black beans, drained and rinsed
1 yellow pepper, chopped
1 can cream of chicken soup
1 soup can of water
1/4 c chopped cilantro
4 small chicken breasts
1/2 c salsa
2 c shredded cheddar cheese
Preheat oven to 400.
Mix rice, beans and peppers in a 13x9 baking dish.
Combine soup, water and cilantro.
Pour over rice mixture.
Top with chicken.
Spoon 2 tbsp of salsa over each breast.
Bake for 35 minutes.
Sprinkle with cheese and bake for another 10 minutes or until cheese is melted.
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